Folks, I see conflicting information on this ... Is it necessary to roast darker for espresso or is it a variable by bean or taste? Eddie
No, not at all. Nothing is absolute... Roast however you get the best flavor. I roast some coffees into second crack for espresso, and others I drink at City (although I don't generally drink those ones straight). It's completely variable by bean and taste. If it tastes good, then it is good. --Derek On 11/7/06, Eddie Dove wrote: <Snip> -- http://www.novernae.comHome of the Wandering Sloth
--Apple-Mail-6--79340830 Content-Transfer-Encoding: 7bit Content-Type: text/plain; charset -ASCII; delsp=yes; format=flowed Some espressos, notably those with a fair degree of monsooned Malabar (e.g., Liq. Amber) do well at City+ to FC; Metropolis Green Line shouldn't be taken any darker than City+. I tend to roast Monkey Blend and decaf espressos (Donkey, Dec. Green Line) FC+ to Vienna. On Nov 7, 2006, at 7:48 AM, Derek Bradford wrote: <Snip> Sandy www.sandyandina.com --Apple-Mail-6--79340830 Content-Transfer-Encoding: quoted-printable Content-Type: text/html; charset O-8859-1 Some espressos, notably those = with a fair degree of monsooned Malabar (e.g., Liq. Amber) do well at = City+ to FC; Metropolis Green Line shouldn't be taken any darker than = City+. I tend to roast Monkey Blend and decaf espressos (Donkey, Dec. = Green Line) FC+ to Vienna. On Nov 7, 2006, at 7:48 AM, = Derek Bradford wrote:
On 11/7/06, Eddie Dove wrote: <Snip> With new (to me) coffees----which include new crops of familiar coffees----I try to "push" toward the lighter end. This means that I often roast too light, but no matter---at least I establish a baseline. Actually, when I say "too light," I'm not really talking about unpleasant or undrinkable coffee. Just, well. . . too light. IMO, tthe learning/cupping curve benefits by going extra light on occasion. By accentuating some of the variatal flavors (even if they appear to be too acidy or even sour), my palate gets tuned in to recognizing those flavors when I bring the roast back up a notch. Finally, sometimes what initially strikes my palate as "too light" turns out to be just right. Many years ago, like lots of newbie espresso drinkers, I could not abide by bright flavors----nearly all of which I called "sour," and I was constantly seeking "chocolaty" and sweet as the standard for good shots. Sometimes the problem was with my barista skills, but sometimes it was simply a less mature palate. "Ah, but I was so much older then, I'm younger than that now." -- Martin Heat + Beans all the rest is commentary
This is a multi-part message in MIME format. Espresso is a drink not a roast. All my espresso is roasted to the verge = of 2nd crack except for Monkey Blend. Which by Tom's instructions I take = 20 seconds into 2nd. I think it probably has Robusta in the blend.
I'm pretty sure that the Monkey is 100% arabica. Don't remember where I read that -- I just checked the website and it doesn't seem to say there, though Tom does say that Monkey can be used as a base and to try adding 10% robusta. Cameron On 11/7/06, Barry Luterman wrote: <Snip>
Thanks everybody! I do appreciate it! Eddie On 11/7/06, Heat + Beans --all the rest is commentary < heatgunroast> wrote: <Snip>
I understand espresso being a drink and not a roast ... I just don't understand why so many people (not on this list) are adamant about everything being "roasted dark enough for espresso". I even read one statement instructing someone to wait until they are sure 2nd crack. In context with the rest, it was not a typo or mix up with 1st crack. At that point, I have to wonder what is left of the bean to enjoy. Thanks again, everyone. Eddie On 11/7/06, Barry Luterman wrote: <Snip>
This is a multi-part message in MIME format. It's simply a myth that keeps being believed. Coffee used for espresso = or anything for that matter should not be roasted dark. I heard a story, = once don't know if it's true, that espresso started with some monks who = had some stale undrinkable beans. They roasted them very dark and brewed = them with pressurized steam.
My reason is simple. I just over-roasted 5lb - didnt get to oily, but definitely has smokey tones. I will be selling this off as "Vienna Roast, Similar to Charbucks" but will actually name a prevalent vendor in our hemisphere. It's not bad, it just is a step shy of great! Brett On 11/7/06, Barry Luterman wrote: <Snip> -- Cheers, Bretthttp://homeroast.freeservers.com
This is a multi-part message in MIME format. --------------000802080205090500010206 Content-Type: text/plain; charset O-8859-1; format=flowed Content-Transfer-Encoding: 7bit Okay... so the beginning of *$ was with them! :) Barry Luterman wrote: <Snip> --------------000802080205090500010206 Content-Type: text/html; charset O-8859-1 Content-Transfer-Encoding: 7bit <!DOCTYPE html PUBLIC "-//W3C//DTD HTML 4.01 Transitional//EN"> Okay... so the beginning of *$ was with them! :) Barry Luterman wrote: I heard a story, once don't know if it's true, that espresso started with some monks who had some stale undrinkable beans. They roasted them very dark and brewed them with pressurized steam. --------------000802080205090500010206--
Not darker, but roasting longer than home appliance air roasters are capable of roasting stock. HotTop or Gene Cafe shot do ok stock, maybe Z&D too. Kona Konnaisseur miKe mcKoffee URL to Rosto mods, FrankenFormer, some recipes etc: http://mdmint.home.comcast.net/coffee/Rosto_mod.htm Ultimately 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. From: homeroast-admin [mailto:homeroast-admin] On Behalf Of Eddie Dove Sent: Tuesday, November 07, 2006 5:43 AM Folks, I see conflicting information on this ... Is it necessary to roast darker for espresso or is it a variable by bean or taste? Eddie