HomeRoast Digest


Topic: more crazy newbie questions: (9 msgs / 178 lines)
1) From: Joe M
To me coffee is all about taste, fun and caffeine. Well maybe not in the 
same order all the time. That said I would like to blend up some high 
caffeinated espresso and wonder if it is such a crime to add in some 
robusta beans to the mix. Is there a certain ratio I should shoot 
for-this particular brew will be a "bolis" or "slammer" caffeine fix 
only, taste or crema is optional. Also is the lighter roast holding more 
of the caffeine?
Thanks!

2) From: STephen niezgoda
Adding a small amount of robusta is most def. not  a crime.  Provided you use a good high quality robusta. I have  experimented with about 10% robusta in blends but I stopped using  it.  Too be honest I much prefer Tom's monkey blend to anything I  have made. 
Joe M  wrote:  To me coffee is all about taste, fun and caffeine. Well maybe not in the 
same order all the time. That said I would like to blend up some high 
caffeinated espresso and wonder if it is such a crime to add in some 
robusta beans to the mix. Is there a certain ratio I should shoot 
for-this particular brew will be a "bolis" or "slammer" caffeine fix 
only, taste or crema is optional. Also is the lighter roast holding more 
of the caffeine?
Thanks!Do You Yahoo!?
Tired of spam?  Yahoo! Mail has the best spam protection around http://mail.yahoo.com

3) From: Les
Joe,
If you order your robusta from Tom and roast it right, you can go with 100%
Robusta!  I have had 100% Robusta, and it isn't bad at all.  You will get
awesome crema!  I would go just shy or a few snaps into 2nd and give it a
good 3 day rest.
Les
On 12/16/05, Joe M  wrote:
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4) From: Joe M
Is the Monkey Blend high octane caffeine??
thanks
STephen niezgoda wrote:
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5) From: Espressoperson
In a message dated 12/16/2005 9:02:25 AM Eastern Standard Time, 
JOEMASTRO6 writes:
To me coffee is all about taste, fun and caffeine. Well maybe not in the 
same order all the time. That said I would like to blend up some high 
caffeinated espresso and wonder if it is such a crime to add in some 
robusta beans to the mix. Is there a certain ratio I should shoot 
for-this particular brew will be a "bolis" or "slammer" caffeine fix 
only, taste or crema is optional. Also is the lighter roast holding more 
of the caffeine?
Thanks!
IIRC the biggest determinant of caffeine content is amount of liquid. So all 
things being equal a cup of coffee brewed from the same amount of grinds will 
have significantly more caffeine than a shot of espresso. Sure there are 
differences in type of bean and type of roast but they are overshadowed by volume.
So the espresso route may not be the way to go if you want to maximize 
caffeine content. And definitely not the way to go IMO if you don't care about taste 
and crema. Of course you can always pull a great tasting shot of espresso and 
follow it with a jolt cola chaser.
MichaelB.

6) From: Jeff Bensen
Joe -
Paraphrasing Illy in "Espresso Coffee: The Chemistry of Quality", full 
caffeine extraction is only accomplished by brewing methods that permit a 
long contact period between the water and the grounds. Espresso brewing 
methods average around 75% to 85% caffeine extraction. The implication is 
that maximum caffeine extraction can only be realized by using a method 
where you can extend the contact time, such as with a press pot.
Nevertheless, 75% to 85% is not bad. Since you specified espresso, you 
could increase your caffeine intake with a robusta blend and pulling 
back-to-back doubles. I can't help you with ratios since I've never used 
robusta.
Kinda' reminds me of my first trip to the Florida Keys back in the early 
80's. Found a little Cuban restaurant where they pulled Cafe Cubanos on an 
old lever Faema using grounds from a can with Spanish writing. Never had 
one, so I ordered one after lunch. They were kind of small and very sweet, 
so I ordered two more. Kept going back throughout the afternoon, having a 
total of 5 or 6 that day. At 2:30am I was still bouncing off the walls.
Just my 0.016715 EUR ($0.02 USD, at today's exchange rate).
- Jeff Bensen
   Palm Bay, FL
At 12:22 PM 12/16/2005, Espressoperson  wrote:
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7) From: miKe mcKoffee
While to percentage difference doesn't sound like much I can feel the
caffeine difference between a 25sec pull double Americano and a 3min infused
press pot brewed with the of the same bean, press pot more caffeine. Same
amount of grinds (though different grind size of course) same total volume
cup.
Kona Konnaisseur miKe mcKoffee
URL to Rosto mods, FrankenFormer, some recipeshttp://mdmint.home.comcast.net/coffee/Rosto_mod.htmUltimately the quest for Koffee Nirvana is a solitary path. To know I must
first not know. And in knowing know I know not. Each Personal enlightenment
found exploring the many divergent foot steps of Those who have gone before.
www.MDMProperties.net
	From: homeroast-admin
[mailto:homeroast-admin] On Behalf Of Jeff Bensen
	Sent: Friday, December 16, 2005 10:45 AM
	
	Joe -
	
	Paraphrasing Illy in "Espresso Coffee: The Chemistry of Quality",
full caffeine extraction is only accomplished by brewing methods that permit
a long contact period between the water and the grounds. Espresso brewing
methods average around 75% to 85% caffeine extraction. The implication is
that maximum caffeine extraction can only be realized by using a method
where you can extend the contact time, such as with a press pot.

8) From: Joe M
I usually make my own concoction, it may have a name...I overstuff a 
double shot of 70% espresso(usually a dark bred like Sumatra) and mix 
with 30 % "lighter roast"(it is actaully a Mellita Scandinavian dark 
roast, that looks light brown, ground a tad courser then espresso fine 
on my burr grinder) then blast the concoction through my Solis sl70 into 
a mug. It has 1/2 inch crema, is the color of caramel to slightly 
black/brown, which I add touch of 1/2 n 1/2 and two demitasse spoons of 
sugar in the raw brown sugar. Not for everybody but it is a variation of 
what I got hooked on in Amsterdam when I used to get dbl espresso dumped 
into a largest they got coffee to go, add steamed milk and one or two of 
those cute little straw sugars and off I'd go.(made them horrified, one 
placed even refused to serve me the next day, said I depreciated their 
efforts). To each his own, I still love coffee. Now i want to branch out 
a bit and try roasting my own versions....
Espressoperson wrote:
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9) From: Les
Your right on Mike.  I will never forget the day we got wired on all of
those wonderful press pots of Konas.  I didn't get my eyes closed until 4am
that morning!  Oh I forgot the wonderful ISH that was served that day as
well!
Les
P.S. Did the Koa Tamper make it?  It should have been there yesterday.
On 12/16/05, miKe mcKoffee  wrote:
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