HomeRoast Digest


Topic: shot temps and beans (3 msgs / 102 lines)
1) From: Clifton
This is a multi-part message in MIME format.
I was wondering which beans people have found that need tweaking in the shot
temperature department to optimize the shot ? Has it been you experience
that a certain origin of bean needs a cooler temp or hotter temp ? or is it
roast level that needs tweaking ? Which origin and roast level needs the
least tweaking ?
 
Inquiring mindz wants to know!
 
Clif - SomeWhere in Florida 
with Rocky the Cardi and Garfield the Tabby
Odie PWC at the Bridge 01/18/2006http://www.freewebs.com/aesk/inmemoriam.htm 

2) From: miKe mcKoffee
 
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[mailto:homeroast-admin] On Behalf Of Clifton
	Sent: Sunday, September 10, 2006 4:00 PM
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the shot temperature department to optimize the shot ?
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All beans/blends require temp tweaking to optimize the shot. Though some
beans/blends taste ok a wider temp range than others. It sounds like a
possible assumption that there is "a single" standard shot temp which =
there
is not. There is a somewhat standard shot temp "range", 195 to 205f =
IIRC. In
a café setting they'll tune their machine for a specific temp to suite =
the
beans they use. If you only pulled shots from one blend or SO, always
roasted the same, you could do the same thing at home.
(bbbboorrrrrrriiiiinnnnggg:-) Shot taste rule of thumb is if shot is =
sour
shot was pulled too cool, if bitter pulled to high temp. It's the handle
side of the portafilter's responsibility to know their machine, know how =
to
manage their machines temperature and give the PF the proper temp for a
given bean.
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cooler
temp or hotter temp ?
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Yes.
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Maybe. But not necessarily for a properly pulled shot per se' but rather =
a
shot that fits your taste preferences.
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A boring non-descript bean or homogenized blend roasted a very long dark
profile to flatten any varietal distinction, especially killing acidity.
Which of course is not the goal of good espresso! "There should be a
harmonious balance between sweetness, acidity and bitterness in the
espresso." -from the SCAA Barista Competition Judge's Sensory Evaluation =
of
Espresso section 16.3 'Taste Balance' and 16.4 'Tactile Balance' "The
balance should be full bodied, round and smooth."
Hey, really good espresso isn't necessarily easy at first, but it is =
worth
it!
Kona Konnaisseur miKe mcKoffee
URL to Rosto mods, FrankenFormer, some recipes etc:http://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.

3) From: Les
Great reply Mike!
Les
On 9/10/06, miKe mcKoffee  wrote:
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