Just started home roasting in a whirley pop. Roasted Fair Trade Organic Mexican Majomut , described as "Lively coffee! Bursting with juicy brightness, berry flavors, with touches of vanilla, caramel and chocolate. Delicious."
Roasted first batch to just short of full city, and next batch to full city. Dagassed for a day. Ground fairly finely and brewed in an automatic drip 2T/6oz as directed. Coffee tastes terrible; first batch as sour as lemonade, second batch weak and watery, and it's hardly dark. I'm trying to figure out if it's me or the beans.
Am I skipping any variables? Help, anyone?