HomeRoast Digest


Topic: More PNWG thoughts (8 msgs / 194 lines)
1) From: Tom & Maria - Sweet Maria's Coffee
Well, thanks for the kudos, but I would like to add that looking at 
green and roasted and "diagnosing" is something that is fun to 
attempt, and its nice when its confirmed in the cup ... but 
ultimately it is guesswork. I am wrong about things nearly as often 
as I am right, and if you guys had REALLY tried to stump me, you 
could have easily. I still can't get over the Uganda Robusta in the 
press pot. That really was a very good roast and had me fooled! Good 
work...
Anyway, I am still thinking about some of the truly great espressos I 
enjoyed, and also some variations in the espresso I brought (Carmo 
and Ipanema) between the various machines. I had a shrill sharpness 
that should not have been there, and have been trying to reproduce it 
here at different water temperatures on the Silvia. But the coffee 
has mellowed which just goes to Mike's 4 day minimum rest period (am 
I right on that, Mike) for espresso, and my experiences with really 
nice 7, 10, 12, even 14 day old roasts for espresso. You can 
definitely take some of the sharp edges off the cup, and that is part 
of the answer to the Brazil experience I had at the PNWG. The other 
was, and I wont name names, but the machines might have been cranked 
up too hot. I still am unclear on exactly where people are measuring 
brew head temperatures and if there is a real consensus on where it 
is done and how hot. I get great cups at lower temps than people 
bandy about. I hear 220 used and no coffee should come into contact 
with hot water that is truly 220 f. Any opinions?
-- 
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
                   "Great coffee comes from tiny roasters"
            Sweet Maria's Home Coffee Roasting  -  Tom & Maria
                      http://www.sweetmarias.com                Thomspon Owen george

2) From: Ben Treichel
What I want to know is how did the mystery cupping go, and did anyone 
figure out the CC (cat cr**) coffee?
Tom; were you able to either remember the coffee from 3 years ago, or 
able to tell that it was old?
Tom & Maria - Sweet Maria's Coffee wrote:
<Snip>
-- 
Ben Treichel
Program Manager
S.E Michigan
SwRI
248-232-7365 (o)
248-935-6845 (m)

3) From: Lesley Albjerg
Ben,
 
By the time we got to the mystery cupping we were all really wasted.  I guess you really can get wasted on caffeine!  The Kopi did taste like crap however!  We all agreed on that.  We all liked Tom's control coffee which was a good Peru.  None of us could believe how good the well prepared Uganda Robusta tasted vs the poorly prepared CRLM!  We were wasted but not that wasted!
 
Les
Ben Treichel  wrote:
What I want to know is how did the mystery cupping go, and did anyone 
figure out the CC (cat cr**) coffee?
Tom; were you able to either remember the coffee from 3 years ago, or 
able to tell that it was old?
Tom & Maria - Sweet Maria's Coffee wrote:
<Snip>
-- 
Ben Treichel
Program Manager
S.E Michigan
SwRI
248-232-7365 (o)
248-935-6845 (m)

4) From: AlChemist John
Sure, we abound with opinions.  I think 220 is way to hot and have often 
found even 210 a bit too warm.  Among other things, I found I like the 
shots out of my Gaggia best when the PF temperature (thanks to Jeffrey's TC 
laid in the puck) is in the 194-204 range.  Likewise, I found some shots 
had a burnt flavor, although by that point in the day, I have no clue if it 
was from a tweaked machine or not.  I did also note that whereas I fully 
appreciated the FrankenGaggia, I could not tell any benefit to all the work 
once the espresso hit the cup.
Sometime around 12:31 PM 6/25/2004, Tom & Maria - Sweet Maria's Coffee typed:
<Snip>
--
John Nanci 
AlChemist at large
Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.dreamsandbones.net/blog/http://www.chocolatealchemy.com/

5) From: Rob Stewart
This is a multi-part message in MIME format.
Well, It's all pretty new to me.  When Jeffery put his TC in the Faema =
portafilter it was only getting 177f.  So we ended up cranking it up as =
far as it would go to get 197f. which confuses me and has me wondering =
if the thermostat is not able to make the range or the line to it is =
restricted, or maybe the thermosyphen lines could be restricted.  =
............ Now remembering something... I just looked in my manual and =
the head temp is regulated by using different sized chokers in the heat =
exchanger line to the head, so just cranking up the thermostat is =
probably not the answer for me.  Ben may have some insight on this, with =
all the Faemas he is piling up.    More Info..More Info.. lol
Rob

6) From: byellin
<Snip>
220 is too hot for me (my Silvia, my palate). Mine is PID'd and I've measured 
the puck temps with a TC etc., etc., ad infinitum. But the lower temps produce 
the best taste and most coffees, above 215, taste burnt.
Bob Yellin

7) From: gin
Rob:
I think you are on he right track by asking Mr. Faema (aka Benny) about the 
insides of your way, way cool machine. Great to meet you and this time I am 
calling you by your correct name...
gin
At 08:38 AM 6/26/2004, you wrote:
<Snip>

8) From: Ben Treichel
Rob Stewart wrote:
<Snip>
Just picked up your msg, talk with you later.
Ben
<Snip>


HomeRoast Digest