HomeRoast Digest


Topic: i-roast espresso roast curve (2 msgs / 30 lines)
1) From: Paul Carder
This is a multi-part message in MIME format.
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 =
appreciated. Thanks!
PAUL

2) From: Vicki Smith
I am pretty sure Tom is talking about what he enjoys/recommends when 
roasting for the espresso method of coffee prep, rather than talking 
about a roast level (City, Full City etc).  Espresso is not a roast level.
Tom's preferred profiles seem to be based on the altitude at which the 
coffee is grown.
vicki
Paul Carder wrote:
<Snip>


HomeRoast Digest