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In Tom's i-roast helps he has an island test curve of 350 for 3 min., =
400 for 3 min., and 450 for 3 min., which brings many coffees close to =
an espresso level.
He lists a roasting curve for espresso as : 350 for 2 min., 450 for 3 =
min., and 470 for 3 min. Why the higher temperatures at an earlier point =
where at most you could add a little time on the end of the island =
curve? Does the higher temperatures add something desirable for =
espresso, where the lower island roast wouldn't? Just curious. Any other =
suggestions for espresso curves on the i-roast would be greatly =