HomeRoast Digest


Topic: My very first home espresso: Jolly, Gusto and La Minita (3 msgs / 79 lines)
1) From: TodA
Just finished my *very first* hand made espresso.  I cleaned the Jolly, 
set it to the factory setting (lined up the two stickers), and ran a 
little over 8 grams through; would have been closer to 10, to get 9 
grams result, but testing with a 4 day leftover batch of 27 grams or so; 
want 3 test runs.
Using a small tea cup for testing, and I forgot to mark ounces on it, so 
I just let it run until it looked right.  Got a very small amount of 
crema, since I didn't use all the tricks to assure something close to 
200 degrees F in the Krups (though it seemed hot enough), and I'm using 
the plastic tamper, etc.  When the Thor comes, I'll start working on 
tamp consistency.
All I have on hand right now is Costa Rican La Minita Tarrazu.  Maybe 
not the best for espresso, but I'm testing mostly for extraction right 
now.  I roast it to Full City, just into 2nd crack, per Tom:  "La Minita 
is a pedigree coffee for sure ... really does stand up as tall as its 
reputation ... not by conking you over the head with its power. It's 
actually milder in acidity compared to some other Costa Rican coffees 
from the Tarrazu region. What it has is a refined sweetness in the cup, 
balance ... a fresh apple fruitiness to it ...apple cider notes ...some 
spice, sometimes cardamom, sometimes coriander, sometimes anise. It's 
always a great cup".
And the result?  Exactly what Tom says.  Mild, little acidity; bright, 
fruity, clean, "apple cider notes".  Don't even come close to tasting 
these qualities in my Swiss One Cup drip process.  NO SUGAR OR CREAM!!!  
This was an *excellent* flavor experience.  I put the sugar jar back 
with the baking stuff.  Don't think I'll need it anymore *giant smiley*
Ordered some Sumatra and Yirgacheffe, for my favorite coffee, a 
Moka-Java blend.  Will need to work on the proper roast for these as 
espresso, but I expect more "wow's" to come.  Any advice on the right 
espresso roast for this blend?  I tend to like lighter vs. darker, 
although I take most beans in my Fresh Roast to just into second crack; 
it's the original Fresh Roast, so I don't have alot of control.  Second 
crack in 6 minutes with alot of tilting and sometimes 20 sec. cooling 
mid-roast.
Ok, back to testing!  Thanks for all the advice.  Man, I'm gonna like 
this.  :)

2) From: Ben Treichel
TodA wrote:
Bravo!!
<Snip>
-- 
Ben Treichel
Program Manager
S.E Michigan
SwRI
248-232-7365 (o)
248-935-6845 (m)

3) From: AlChemist John
Sometime around 09:33 4/3/2004, TodA typed:
<Snip>
Congratulations.  I know I also love my espresso without any additions.  It 
is definitely that intensity of flavor for me.
<Snip>
--
John Nanci 
AlChemist at large
Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.dreamsandbones.net/blog/http://www.chocolatealchemy.com/


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