@bab Thanks 4 the answere! In fact
The 2nd thing that comes to mind is bitterness from over extraction during brewing. That can happen a couple ways depending on brew method but the one that’s easiest to do is to grind too fine. Any chance the grinder was set too fine? or a filter system set to a low flow rate? or a Clever Coffee Dripper left closed too long?
Adjusting the grind kind of made it better a bit. Still there is a bitterness remaining in both these rosts i never tasted before. My last guess is that the beans kind of need some more time to rest - and i am simply not able to brew a good cup of coffee with coffee this fresh . Brewing is kind of a sparkeling event cause of all the CO2 trapped inside.
Looking at the chart I see the beans were ejected at about DT = 413°F (the IBTS) which is well short of 2C. I expect 2C to start somewhere above about 440-445°F. In fact this roast is probably short of completion of 1C. So there’s a chance the roast didn’t hit the minimum time for a completed roast (anytime after completion of 1C for a light/City roast). It’s a shame too as the chart otherwise looks great.
The thing is, the coffee should taste in this case more acidic, vegetable, unripped fruits, grassy etc. and thats not the case. I wish you could taste a cup .
@Snidely_Whiplash I didnt w8 at all. Straight after seasoning i started roasting. But its clearly not drinkable (yet).
@blacklabs Thanks for the answere! I think its not the 2cond crack bitterness though. Its really hard to describe. Just imagine you drink a cup and you feel like eating a centershock. Just bad.
I think i just w8 two or three days and try again and keep you guys informed.
Thanks for your time and your tips!