Old Espresso Tastes Like Burning

It's been a while since I've posted here and for a number of reasons.  Some were health related (off the coffee for a while) and some were work related (completely forgot I had a blog).  Anyway, my strange path back to Roaste.com involved a really terrible cup of espresso I had prepared for myself this morning.

Not a bad facsimile 

Espresso is my morning ritual. It's what allows me to forge through stacks of documents at work. Without the one-point-five ounce (triple basket) elixir running through my blood each morning, I may as well arrive at work with a fold-away bed in tow.  This morning, I almost would have preferred to fall asleep on my boss's desk.  I had a cup of espresso that was simultaneously nauseatingly bitter and puckeringly sour, and with a burnt/charred taste inspired by a chimney.

Not a good image to associate with your coffee

Sadly, I was wide awake and acutely aware of the activity occurring on my taste buds. I reached for the orange juice in my fridge and took a swig. Thankfully, espresso is not tooth paste, and orange juice just after an espresso tastes pleasant, similar to cream-sickle (I know I've used this descriptor before, but it's very apt in this case). 


I don't know the exact chemistry behind the horror that occurred this morning, but I do know that it was caused by old beans (almost 20 days post-roast) and a desperate attempt to caffeinate.  The moral of the story is use freshly roasted beans (not too fresh, though) and don't settle for anything less.  I felt the need to spread the gospel, even though I'm guessing I'm preaching to the choir.         

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