I know the answer might be simple, however, I roasted an Ethiopian on Sunday morning, and it has had over 72 hours to rest. My wife enjoys creamer or (1/2 & 1/2) in her coffee. It curdles I am assuming from the brightness and acidity of the coffee. Now for the quandary…if I increase development into 20%+, to tame the acidity, I will almost lose a great deal of the lemon tea flavor profile of this Duromina.
Do others have similar results with creamer, and how can I tame it without ruining the flavor profile?