HomeRoast Digest


Topic: Degree of Roast for Espresso (12 msgs / 359 lines)
1) From: Eddie Dove
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

2) From: Derek Bradford
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

3) From: Sandy Andina
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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:
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Sandy
www.sandyandina.com
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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:
No, not at all. = Nothing is absolute...  = Roast however you get thebest = flavor.  I roast some = coffees into second crack for espresso, andothers = I drink at City (although I don't generally drink those onesstraight).  = It's completely variable by bean and taste.  If it tastesgood, then it is good. On 11/7/06, Eddie Dove <southcoastcoffeeroaster@= gmail.com> wrote: Folks, I see conflicting information on = this ... Is it necessary to roast darker for espresso or is = it a variable by bean or Eddie -- http://www.novernae.comHomeof the Wandering Slothhomeroast mailing listhttp://li=sts.sweetmarias.com/mailman/listinfo/homeroastTo change your personal list settings (digest = options, vacations, unsvbscribes) go to http://=sweetmarias.com/maillistinfo.html#personalsettings = = --Apple-Mail-6--79340830--

4) From: Heat + Beans --all the rest is commentary
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

5) From: Barry Luterman
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.

6) From: Cameron Forde
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>

7) From: Eddie Dove
Thanks everybody!  I do appreciate it!
Eddie
On 11/7/06, Heat + Beans --all the rest is commentary <
heatgunroast> wrote:
<Snip>

8) From: Eddie Dove
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>

9) From: Barry Luterman
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.

10) From: Brett Mason
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

11) From: Sheila Quinn
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Okay... so the beginning of *$ was with them! :)
Barry Luterman wrote:
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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--

12) From: miKe mcKoffee
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


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