IIRC double roasting once was a common practice roasting for espresso in
Italy, though is seldom done now do to time/cost constraints and possibly
newer roasting techniques and understandings. But it's normally roast cool
and immediately re-roast I'm fairly certain, no rest inbetween. Though if
you totally blow it and find you've severely under roasted a batch even a
couple days later you're better off re-roasting and seeing what the results
are than simply just dumping it, nothing to loose and possibly a decent
Like many things coffee related (and otherwise) it's often a matter of
personal taste. I've yet to find a coffee that can't be roasted in a single
profile and be used for an espresso shot, any coffee. I'm not saying the
same single roast profile that might be excellent for vac or press etc.
would be the same single roast profile ideal for a ristretto shot! (Though
it could be.) Plus when it comes to pulling shots there is much much more
involved than just how the coffee is roasted. Besides grind, an even PF fill
distribution and tamp, shot temp and shot pressure greatly effects the
result, hugely. Especially with SO espresso. Even many premiere espresso
blends are very temp senstive, while others are much more forgiving allowing
a wider variance and still yielding acceptable shots.
[mailto:homeroast-admin] On Behalf Of Woody DeCasere
Sent: Friday, June 16, 2006 10:28 PM
HUH, in the immortal words of a young Gary Coleman, "What chu takin
You roast, rest and reroast?? I have never heard of this, was it
done by accident one time and you liked it, or was it planned.
Please enlighten me.