It’s like an epidemic. I’ve tried like 4-5 cafes now and it’s all like drinking battery acid. Do they just not care? Or do you think they believe it’s meant to be like this? If that’s the case I feel bad for them.

    • Vrijgezelopkamers@lemmy.world
      1·
      8 个月前

      It’s the fermentation process. You’ll find it more in natural processed coffees or honey processed. Even more so with anaerobic fermentation or yeast based fermentation.

      What you’re looking for is washed coffee, or commodity coffee with no mention of the processing. Or dark roasts, as the taste of heavily roasted coffee will negate a lot of the taste that is inherent to the bean and the processing. A bit like a well-done steak.

    • WFH@lemm.eeEnglish
      0·
      9 个月前

      Rancid oils? Like a “break-room-at-11am”-flavor?

        • CodingCarpenter@lemm.eeOP
          2·
          9 个月前

          If you ever want to see it leave some coffee in a container in direct sunlight. They will ooze oil everywhere

        • WFH@lemm.eeEnglish
          2·
          9 个月前

          Tons of oils. And the darker they’re roasted, the more the oils come out and get exposed to oxygen and get rancid. Once you identify the smell, you can’t unsmell it. These oils stick to everything, especially plastic coffee drippers.

          The “break room smell” I’m referring to is the lingering, heavy, overpowering stink of rancid coffee clinging to everything in a break room where the 20-year-old company dripper have gurgles along every morning, that has never seen any cleaning more advanced than a quick rinse of the glass jar.

            • WFH@lemm.eeEnglish
              1·
              9 个月前

              I mean, almost all coffee that’s not freshly ground and brewed in a perfectly clean machine is rancid anyway. I know people who actually associate this taste with coffee itself, and won’t enjoy a cup until their moka pot has been “properly seasoned”.

              Your grandma’s drip coffee? Rancid. From the vending machine at work or in a gas station? Rancid. Every single preground package at the store? Rancid. From your brother-in-law’s $2k bean-to-cup machine? You guessed it, rancid. The 10yo nespresso you salvaged from a friend to bring at your desk? Boy you don’t wanna know how much crap gets trapped inside over the years.