HomeRoast Digest


Topic: 25 second espresso (6 msgs / 160 lines)
1) From: Chad
Do you start the timer when you click ON or when you start to see fluid 
coning out? If I click on, no fluid for 5 seconds and then 20 seconds of 
fluid, is that a 20 or 25 second shot?
Chad

2) From: raymanowen
If you place a demitasse under the spout, hit GO! and the flow starts
blonding out before the cup is nearly full, timing is not your problem.
If everything does turn out perfectly, savor the shot, count to 25 and write
down 26 because it dripped for a while.
Hallelujah! I just did it again- a double shot of the Brazilian Fazenda
Ipanema. Fabulous! It almost never happens that I hit the jackpot on
successive espresso shots. Good ones, but not Incredible.
This is unlike coffee I've ever had before.
From my very first shot in 1996 that my friend pulled for me, I thought,
"This stuff is Scheisse. I despise it." I'm glad she didn't offer me another
one- my mind was racing to compose a suitable refusal.
"I do not seek, and I will not accept..."
It was coffee, but it was SNAFU. Very strong, stale and bitter. Gak!
People that have coffee shops *Must* roast their own coffee. Otherwise,
they're giving away most of their profits and they're allowing the employees
of some other company to control their quality.
This shot has a deep fruity, almost blueberry sweet aroma and flavor that
just echo along the roof of the mouth- You'd swear you swallowed the
rainbow. Words fail it.
Cheers -RayO, aka Opa!
Die Stopuhr macht Nichts-

3) From: miKe mcKoffee
Timed from start of pump.
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.
<Snip>

4) From: Les
On my Expobar Office Control, I just hit the middle button and I get
an 8 second preinfusion followed by a 22 second shot!  Or, I hit the
button next to it for a volumetric shot of 2 ounces, or I hit the end
button and time it like all the rest of you guys.  I am spoiled and I
like it!    I can also change the programming if I want to.
Les
On 10/21/06, miKe mcKoffee  wrote:
<Snip>

5) From: Mark J Bergh
This is a multi-part message in MIME format.
Ray,
I have some of those beans but never thought to roast any for espresso.
What roast level/rest time did you use?
 
Mark  
From: homeroast-admin
[mailto:homeroast-admin] On Behalf Of
raymanowen
Sent: Saturday, October 21, 2006 6:06 PM
To: homeroast
Subject: Re: +25 second espresso
If you place a demitasse under the spout, hit GO! and the flow starts
blonding out before the cup is nearly full, timing is not your problem.
If everything does turn out perfectly, savor the shot, count to 25 and write
down 26 because it dripped for a while. 
Hallelujah! I just did it again- a double shot of the Brazilian Fazenda
Ipanema. Fabulous! It almost never happens that I hit the jackpot on
successive espresso shots. Good ones, but not Incredible. 
This is unlike coffee I've ever had before. 
From my very first shot in 1996 that my friend pulled for me, I thought,
"This stuff is Scheisse. I despise it." I'm glad she didn't offer me another
one- my mind was racing to compose a suitable refusal. 
"I do not seek, and I will not accept..."
It was coffee, but it was SNAFU. Very strong, stale and bitter. Gak! 
People that have coffee shops *Must* roast their own coffee. Otherwise,
they're giving away most of their profits and they're allowing the employees
of some other company to control their quality.
This shot has a deep fruity, almost blueberry sweet aroma and flavor that
just echo along the roof of the mouth- You'd swear you swallowed the
rainbow. Words fail it.
Cheers -RayO, aka Opa!
Die Stopuhr macht Nichts-  

6) From: raymanowen
Hi, Mark-
I got the Brazil Fazenda Ipanema "Dulce" on 06 April 2006, about 6 monthe
ago. I didn't roast any until I did 400g with heat gun in a deep mixer bowl
on 12 Oct. FC+, 8 day rest.
The heat gun is very easy to modulate by the way you hold it, and these
beans responded especially well to it. Specifically, I tried to ramp the
temperature as quickly as possible from cold: started chaff storm at 4:30,
1st pop of 1st Crack at 5:45, then I had to coax it through 1st that wasn't
done until ~9:30, and I was getting a couple of snaps of 2nd Crack already.
2nd crack was super critical and the smoke was Luscious by about 15:40- Tim=
e
to Stop!
My Grand Slam cooler is a furnace blower on its side, with a screen mesh
colander in the intake venturi facing up. Turned off the heat gun and On
with the blower. The bean mass was really in high gear, smoking and startin=
g
a rolling 2nd.
Roasting All Stopped in the colander by 15:45, and I stirred them around
with my hands by 15:55. Dead cold by 16:10.
My philosophy is: Get the roast right where you want it, then Slam on the
brakes. That's why I call it the Grand Slam Cooler. I timed it with a
hard-to-roast 900g batch of Ethiopian Sidamo in 13F ambient on the back
porch. I just touched 2nd Crack with some aggressive application of my
former Glorious Orange Heat Gun with Three Position Switch. Freezing cold i=
n
40 seconds.
Heat Gun Heaven must be Hell. That's where Glorious Orange went, in a ball
of blue fire.
Cheers -RayO, aka Opa!
Got Grinder?


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