HomeRoast Digest


Topic: back to roasting for espresso (6 msgs / 120 lines)
1) From: Woody DeCasere
I understand the roasting for SO shots you would want to keep the roast
lighter to keep the flavor profile intact, what about Blends like Monkey,
Moka Kadir or something you created yourself? How do most roast thier
blends, i usually go FC+ to vienna
-- 
"Good night, and Good Coffee"

2) From: Tom & Maria - Sweet Maria's Coffee
I understand the roasting for SO shots you would want to keep the 
roast lighter to keep the flavor profile intact, what about Blends 
like Monkey, Moka Kadir or something you created yourself? How do 
most roast thier blends, i usually go FC+ to vienna
--
"Good night, and Good Coffee"
Full City+ to Light Vienna - I basically never go to  rolling 2nd crack...
Tom
--
                   "Great coffee comes from tiny roasters"
            Sweet Maria's Home Coffee Roasting  -  Tom & Maria
                      http://www.sweetmarias.com                Thompson Owen george_at_sweetmarias.com
     Sweet Maria's Coffee - 1115 21st Street, Oakland, CA 94607 - USA
             phone/fax: 888 876 5917 - tom_at_sweetmarias.com

3) From: Brett Mason
I guess I am willing to disagree with part of the premise.  I don't agree
with roasting "lighter to keep the flavor profile intact" as a rule.  I
understand the concept that each bean has a flavor profile, but I would
elaborate that each bean has a range of flavor profiles, based upon roast
level.
I like mine a little darker, because "Bright" tastes almost "Green" to me.
I also like more of the sugarry taste as the roasts go darker - not to
Starbucks level, but darker than other people like them.
Maybe it's a nit, and maybe I am nit-picking, but light roasted coffee is
not all there is for Single Origin roasting...
Regards,
Brett
On 7/10/06, Woody DeCasere  wrote:
<Snip>
-- 
Regards,
Brett Mason
HomeRoast
   Zassman

4) From: Woody DeCasere
I agree light for me is city+ to FC, less than that is underroasted to me.
On 7/10/06, Brett Mason  wrote:
<Snip>
-- 
"Good night, and Good Coffee"

5) From: Alchemist John
I don't think it is nit picky.  It is a very delicate balance.  At 
least for me it is.  I want the roast dark enough to not have sour 
notes - usually a 14-16 minute profile fully does this), but I have a 
great aversion to the caramelized levels.  I won't add a color per 
so.  Generally for low grown coffees I roast a little shorter then in 
comparison to HG.  Regardless, about the deepest I ever take anything 
is 10 to 20 seconds into 2nd.  Rarely is there any oil showing.  But 
something that was pointed out to me at some time was just how 
deceiving external color is.  By roasting on a longer profile, I am 
really attempting to roast the bean through out.  I was shown a 12 
minute roast rolling 2nd, and a 16 minute roast barely into 2nd. I 
was amazed at how different the ground coffee of two profiles 
were.  The 12 minute showed lots of oil, but upon being ground, was 
lighter in color.
Finally, being a user of a hand grinder, I notice the hardness of my 
beans.  I like espresso roasts just where the bean is starting to 
soften.  I do not like it "soft" not "hard".
At 09:37 7/10/2006, you wrote:
<Snip>
John Nanci
AlChemist at large
Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.chocolatealchemy.com/

6) From: Brett Mason
Well stated on the hand grinder and hardness of the bean.  I hand grind all
my pots at work, and a few at home, and find the same thing.
I roast most often in my skillet, and slower roasting is the only way to get
beans roasted through...  BUT - has to be fast enough to not bake the
beans...  I find about 20 minutes for 2.5lb does me OK, usually to a FC or
FC+
Regards,
Brett
On 7/11/06, Alchemist John  wrote:
<Snip>
-- 
Regards,
Brett Mason
HomeRoast
   Zassman


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