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Topic: Espresso Progress (14 msgs / 315 lines)
1) From:
Well, I made some progress I believe.  This morning I put exactly 14 grams in my double PF, tamped it with 35#'s locked it in and went.  And instead of payin attention to the time, and the exact volume, all I paid attention to was the flow itself.  I dont even know if I stopped when it was blonde.  All I know is I let it go until it wasn't brown anymore.  Now, I'm pretty sure it didn't go the full 2 ounces, in fact it probably wasn't even close, but it sure was the best shot I've had thus far.

2) From: Pecan Jim Gundlach
If you go crotchless, you can REALLY watch the flow.
       Jim Gundlach
On May 20, 2005, at 8:38 AM, matt633 wrote:
<Snip>
"The espresso machine is an accessory to the grinder, not the other way 
around."

3) From: Hank Perkins
I been out of town for a few days but have made great progress. 
The coffee is so much better now that it has aged some.  I locked down my grind, one notch above where I get sediment in the cup. Brew times are still a little short but the look of the cremea is much better and the flavor continues to improve. 
I need to get a blind portafilter for the Gaggia Classic. I have sent sweet marias a question on where to purchase they don't have them on the website.  Anyone here got any suggestions?
I still have quite a bit of roast coffee for drip. Sumatra, Kenya, Costa Rica, Australian, Hawaiian, etc.  can I roast these for espresso?  If so,  I need suggestions on roast profiles or blending.  Honestly, I need to work through my green coffee bin before I make another coffee order. 
What coffees are best for roasting for espresso or do I order their blends?
Thanks for all the help guys.     
Thanks,
Hank Perkins
Huntsville Alabama
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4) From: Sandy Andina
I would imagine that since Gaggia portafilters are the professional standard 58mm, any place that sells espresso parts would have them.  If SM's doesn't, try Espresso Parts NW, 1st Line Coffee, Whole Latte Love, or your local espresso supply and repair shop if your area has one.
On Sep 3, 2010, at 4:55 AM, Hank Perkins wrote:
<Snip>
Peace & song, 
Sandy 
www.sandyandina.com
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5) From: michael kaericher
If you are concerned about buying the right blind filter, you can also get =
a rubber stopper (just a thin rubber disk) that you put at the bottom of yo=
ur normal basket to seal off the holes.  I had one of these when I had a =
Solis SL-90.  With my Euro2000, I have a dedicated blind flush PF.
As for the best coffee to roast for espresso.  That's what the sampler pa=
cks are for.  Get one and specify "espresso".  That said you can't go w=
rong with the SM blends either.  I've tried blending myself, but even my =
melange roasted blends tend to be inferior to the SM pre-blended greens (wh=
ile I am sure that there are many roaster for whom this is not true, I am j=
ust saying that the SM blends are very good).  OTOH, the blending provide=
s some versatility as many SO coffees are great drip brewed as well as a co=
mponent for espresso (Central Americans, and Ethiopians would be high on my=
 lists here).
--- On Fri, 9/3/10, Hank Perkins  wrote:
From: Hank Perkins 
Subject: [Homeroast] Espresso Progress
To: "homeroast" 
Date: Friday, September 3, 2010, 4:55 AM
I been out of town for a few days but have made great progress. =
The coffee is so much better now that it has aged some.  I locked down my=
 grind, one notch above where I get sediment in the cup. Brew times are sti=
ll a little short but the look of the cremea is much better and the flavor =
continues to improve. =
I need to get a blind portafilter for the Gaggia Classic. I have sent sweet=
 marias a question on where to purchase they don't have them on the website=
.  Anyone here got any suggestions?
I still have quite a bit of roast coffee for drip. Sumatra, Kenya, Costa Ri=
ca, Australian, Hawaiian, etc.  can I roast these for espresso?  If so,=
  I need suggestions on roast profiles or blending.  Honestly, I need t=
o work through my green coffee bin before I make another coffee order. =
What coffees are best for roasting for espresso or do I order their blends?
Thanks for all the help guys.     
Thanks,
Hank Perkins
Huntsville Alabama
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      =
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6) From: michael brown
Awesome to hear. Have you seen SM's espresso pages?  They have a page within the pages dedicated to blending for espressohttp://www.sweetmarias.com/espresso-specifics1.phpStartwith what you got!Pull SO shots of each and see what you like or don't like about each.If i had your coffees i'd play with costra rica and sumatra blends...leaning to more costra rica than sumatra.  then maybe throw a little bit of australia in there just to see what happens.Having not roasted the exact same beans you have i'm not certain how it'll turn out but I'd guess the Costa Rica would give some body and smoothness and the sumatra would bring an interesting bite.But start by pulling SO of 'em all!Just don't get crazy.  My stomach lurches when i see "7 bean blends"  thats just me though.  Some say they can taste the difference and like them better.  Not me.
Michael Bb'ham, AL
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7) From: Hank Perkins
Yes I have gone through those. 
I am about to order a new grinder, a ZIP-R La Pavoni Zip Grinder using credit card points ( no out of pocket cash here!).  This should be a good grinder for the house with 63.5mm burrs.  
Thanks,
Hank Perkins
Perkins Technical Services, Inc.
Work 256-539-6787
Cell 256-426-0543
On Sep 7, 2010, at 2:17 PM, michael brown  wrote:
<Snip>
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8) From: Sergio Kusevitzky
I invite you to use a Brazilian (50%) as a base and then add 30% Sumatra for 
body and  20% Costa Rica for sweetness.
You can roast the three to the verge of the second crack. 
I found the Kenya and Hawaiian not suitable for Espresso. They are great for 
French Press or Vacuum Pot.
Good Luck and keep enjoying.
Sergio
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9) From: Allon Stern
On Sep 7, 2010, at 4:56 PM, Sergio Kusevitzky wrote:
<Snip>
I've found good success using Espresso Monkey as a base, and mixing 50/50 with other coffees, usually a bright fruity one, such as dry processed ethiopians, or most recently, Aida's Grand Reserve. Yum.
-
allon
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10) From: Hank Perkins
Do you mix these before you roast or after?
Thanks,
Hank Perkins
On Sep 7, 2010, at 8:43 PM, Allon Stern  wrote:
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11) From: michael brown
I blend post roast.  Some of the beans i use do better a little further into 2C, some just barely reaching 2C.
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12) From: Ryan M. Ward
Personally, I like the flavor of the Guatamala Antigua- roasted for espresso.
-- 
Ryan M. Ward
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13) From: Allon Stern
On Sep 7, 2010, at 9:58 PM, Hank Perkins wrote:
<Snip>
After.
Usually, it goes like this...
Hmm, this coffee I roasted for drip is DELICIOUS. 
Hmm, I'm almost out of espresso, and I'll roast more, but it has to REST. How can I stretch this out? Let's blend 50/50 with the last of the delicious coffee I have for drip....
and so on.
-
allon
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14) From: Sergio Kusevitzky
Ohhh.... THE question.
I roast my coffee for 14 years already and this question comes to me very often.
I blend post roast. Because I enjoy having a few SO espressos as well. Or... 
having the chance to combine different proportions of the different coffees in a 
blend.
It is part of the joy. Checking if I can "feel" the contribution of each one to 
the blend and checking blend variations for next time.
It is part of my personality... getting bored and looking for new tastes!
However, after saying that, you can try to roast them together. I got good 
results when pre-blending coffees if the roast is somehow "slow" at the 
beginning to "dry" the beans first and then a strong hot end. 
Anyhow, I'm a "post-roast blender"
Sergio
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From: Hank Perkins 
To:"A list to discuss home coffee roasting. There are rules for this list, 
available athttp://www.sweetmarias.com/maillistinfo.html"
Sent: Wed, September 8, 2010 4:58:49 AM
Subject: Re: [Homeroast] Espresso Progress
Do you mix these before you roast or after?
Thanks,
Hank Perkins
On Sep 7, 2010, at 8:43 PM, Allon Stern  wrote:
<Snip>
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