This is a multi-part message in MIME format. Just a suggestion from a student of the game who is still riding that = learning curve. If your goal is to learn to make espressos or cappuccinos then start = your quest with the right roast. Given, that you have done your best on your budget to acquire the right = equipment and have read all the helpful hints on this list. Don't start off behind the eight ball by selecting a green bean that, in = the hands of the experts, can produce a great shot. Begin with Tom's Monkey Blend Then, if the results are not to your liking, go back to the drawing = board, because the bean is not your problem Don't go down "Devil's Slide" until you have mastered the bunny hill.
I would even say for somebody's first roast and first espresso bean, go more basic and use Brazil. I'm always amazed how easy this is to roast. Definite first crack, with a lot of them, good ending, easy to tell when second comes in, stop the roast soon after rolling 2nd before it gets carbony and you've got a good base single origin to get your taste oriented. Always comes out perfectly even too. JeffO alfred wrote: <Snip>
Alfred, I totally agree with your suggestion and I have some Monkey blend on the way to my house. I started my trip down espresso lane with the single origins I had laying around and found it to be just one more factor I needed to account for when I was already in the weeds technique wise. A roasting convert of mine gave me a dedicated espresso blend he had put together and I was amazed at how much simpler it was to make a quality shot. But then I thought to myself. "self, would this espresso specific blend be this good if I hadn't tried to make a good shot out of a more challenging single origin?" I couldn't figure out the answer and wondered why I was talking to myself so I got a beer and went to watch Adult Swim on the cartoon network. Jared On Mon, 8 Nov 2004 16:06:59 -0800, alfred <2391> wrote: <Snip>