Anything and everything except MM and robusta beans. Personally, I have bee=
n enjoying melanges the most. The different roast levels along with pressur=
e extraction (remember espresso is mostly about a technique rather than any=
roast) make for a truly complex SO that is very enjoyable. The Monkey Blen=
d is beginning to grow on me, but one thing I have found is that it takes m=
uch longer for my roasts to achieve full flavor. Even at 3 days rest the Mo=
nkey Blend is rather bland and just beginning to show what it will become a=
fter about 7-8 days rest.
My biggest disappointment so far is the Liq=
uid Amber. I think I may have roasted it too dark so need more roasts to fi=
nd out the problem. One downside to larger roasts (8oz at a time) is that t=
here is a much longer turnaround time before testing new roast parameters.=
I found the Puro Scuro to be simply sublime. The best blend I have h=
ad for espresso.
James in Southern CA.
----- Original Message -=
From: David F Iseminger
Sent: Monday, January 8, 2007 9:48:16 AM
I am new to this list and have a question. I have=
been homeroasting for
a little over a year with a freshroast plus8 and h=
aving good results
brewing in my french press. for christmas I got a use=
d Gaggia Coffee
that is working well, I just ordered most of Sweet Maria'=
blends to check out but in the mean time I have been having go=
with my my old stand by (Indian Malabar) roasted dark with som=
e AA Kenya
thrown in. My question is this. For those of you who home ro=
ast for an
espresso machine, what do you roast?
homeroast mailing list=http://lists.sweetmarias.com/mailman/listinfo/homeroastTo change your=
personal list settings (digest options, vacations, unsvbscribes) go to htt=
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