HomeRoast Digest


Topic: Along came espresso (22 msgs / 510 lines)
1) From: Vicki Smith
I make most excellent coffee: the best beans, lovingly roasted in my 
bread machine/HG combo, appropriately rested, freshly ground, and then 
brewed in the amazing KMB. I make 40 ounces when we get up, and another 
40 ounces later in the AM for Ron to take to work. Most recently I have 
added another step--I turn on the Bezzera as I start our morning 
routine, so we can have espresso as we eat breakfast.
Why didn't anyone warn me that even my middling (but getting better, to 
the extent that my MIA Rocky will allow) espresso would ruin me for 
coffee the rest of the day?
vicki

2) From: Larry Johnson
Another reason (besides the financial one) to delay going over to the dark
side.....
On 2/23/07, Vicki Smith  wrote:
<Snip>
-- 
Larry J
"The truth does not change according to our ability to stomach it."
  - Flannery O'Connor

3) From: miKe mcKoffee
Hogwash! Drinking a LFC roasted 4 day resred 203f pulled Ethiopia Sidamo WP
capuccino as I type that no other brewing method can compare. Why settle for
less taste? Sure any other brewing method would pale in comparison, so what,
I don't bother with them anymore.
The ONLY reason not to explore espresso could be financial challenges, not
taste. Espresso extraction is capable of getting more flavor from the bean
than any other brewing method IMO.
Kona Kurmudgeon miKe mcKoffee
URL to Rosto mods, FrankenFormer, some recipes etc:http://mdmint.home.comcast.net/coffee/Rosto_mod.htmUltimately 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.
Sweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/	From: homeroast-admin
[mailto:homeroast-admin] On Behalf Of Larry Johnson
	Sent: Friday, February 23, 2007 7:51 AM
	
	Another reason (besides the financial one) to delay going over to
the dark side.....
	 
	On 2/23/07, Vicki Smith  wrote: 
		I make most excellent coffee: the best beans, lovingly
roasted in my
		bread machine/HG combo, appropriately rested, freshly
ground, and then 
		brewed in the amazing KMB. I make 40 ounces when we get up,
and another
		40 ounces later in the AM for Ron to take to work. Most
recently I have
		added another step--I turn on the Bezzera as I start our
morning
		routine, so we can have espresso as we eat breakfast.
		
		Why didn't anyone warn me that even my middling (but getting
better, to
		the extent that my MIA Rocky will allow) espresso would ruin
me for
		coffee the rest of the day? 
		
		vicki

4) From: Floyd Lozano
The main reason I don't drink espresso is that I don't think it travels
well.  Drip coffee stays drip coffee in a thermos, but espresso doesn't make
the trip as well =/  So when I want to sit and enjoy my coffee after my 1 hr
commute, it's all about whatever travels well.  I don't make it at work
because I can't grind it there.
-F
On 2/23/07, miKe mcKoffee  wrote:
<Snip>

5) From: miKe mcKoffee
Agreed, espresso straight "shot" is to be consumed immediately. OTH
Americanos do travel well:-) (Relatively speaking, as well as any other
brewed coffee travels anyway.) A couple quick double shots fills a 16oz
travel mug with a wonderful Americano.
Kona Konnaisseur miKe mcKoffee
URL to Rosto mods, FrankenFormer, some recipes etc:http://mdmint.home.comcast.net/coffee/Rosto_mod.htmUltimately 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.
Sweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/	From: homeroast-admin
[mailto:homeroast-admin] On Behalf Of Floyd Lozano
	Sent: Friday, February 23, 2007 8:36 AM
	
	The main reason I don't drink espresso is that I don't think it
travels well.  Drip coffee stays drip coffee in a thermos, but espresso
doesn't make the trip as well =/  So when I want to sit and enjoy my coffee
after my 1 hr commute, it's all about whatever travels well.  I don't make
it at work because I can't grind it there. 
	-F

6) From: Les
Mike,
I agree with you 100% that pressure extraction is the best way to go
for full flavor.  I am drinking an awesome Americano of Moki's Farm
Kona as I type.  This was preceeded by a Moki's Farm Cappo.  The same
double shot, but two different drinks.  Americanos travel well.  I do
drip when I am in a hurry going to work because it is easy to make and
quick.  The problem is that I know that there are many people that
think they know how to pull and shot and they really don't.
Les
On 2/23/07, miKe mcKoffee  wrote:
<Snip>

7) From: Mike Chester
miKe,
I have to agree with you completely here.  After getting used to Americanos 
as my "regular" coffee, anything less is just not as good.  A couple of 
weeks ago, I had my espresso machine down for maintenance and was forced to 
drink coffee from the Technivorm.  Despite it being all a coffee from a drip 
pot could be, it was lacking in depth.
Mike Chester
BTW - OT -  I got the oil yesterday.  Outstanding!!

8) From: Brett Mason
Perhaps it's just me, but doesn't our host say "Choose the brewing
method that is right for you! Don't let anyone (including me!) tell
you that you're missing out on something if you don't try XYZ method.
If you are happy with your method, stick to it!" on his page athttp://www.sweetmarias.com/grind.brew.html?
larry - there are a bunch of reasons to drink coffee the way you like,
and Tom won't drive you elsewhere.  Neither will his supporters...
Brett
  RWA
On 2/23/07, miKe mcKoffee  wrote:
<Snip>
-- 
Cheers,
Bretthttp://homeroast.freeservers.com

9) From: miKe mcKoffee
OTH, if someone has never experienced other brewing methods how would they
even know if what might be "right" for them (in the cup) with a different
brewing method other than via input from others who have tried various
brewing methods they have not tried?
Was neither attempting to tell someone what brewing method to use nor tryng
to drive anyone away, merely refuting the stated "reason" for not trying
espresso being espresso "ruined" other brewing methods in the cup.
And of course anything to disagree with Brett, all is right with the
Universe:-)
Kona Kurmudgeon miKe mcKoffee
URL to Rosto mods, FrankenFormer, some recipes etc:http://mdmint.home.comcast.net/coffee/Rosto_mod.htmUltimately 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.
Sweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/
 
<Snip>

10) From: gene nandrea
I am challenged when I read comments such as miKe's, to duplicate the
experence for myself. I returned to to the coffee challenge about a year ago
when I first heard about roasting my own beans. I have found it easier to
get great tastes with a vac pot, FP or a TV when I roast. I have used these
methods to satisify myself that I am improving on my roasting using a
modified air popper. On occasion I have obtained a great taste using an
(old!!! ) ) Silvia with PID but not consistently. It reminds me of first
starting in wine tasting. The simple wines tasted best, the complex were
noise to my pallet. I think the same thing may be happening with the
espresso. I look forward to all the great information you all provide on
what I can expect to taste someday.
Gene
<Snip>

11) From: Barry Luterman
Just my personal experience with espresso. Before home roasting I would 
occasionally order an espresso. Especially when hanging out in Greenwich 
Village as a young man. Occasionally, I would love it, but most of the time 
I would drink it just to be considered intelligent and "Beat".I did not 
realize until the last few years, when I started home roasting, and pulling 
my own shots that the times I loved espresso were the times the shot was 
pulled correctly and not my mental state at the time.
Like most of us I started with brewed home roast and then moved to the dark 
side. For those of you who have moved to home roast but have bad memories of 
espresso my advice is  try your home roast as espresso. It just might open a 
whole new world for you.

12) From: Tom Ulmer
It may just be a mental thing with me, but an Americano just tastes like a
watered down espresso. I put together a press of coffee each workday morning
for convenience and enjoy the results immensely. The joy would be certainly
lost to a large degree if it was the follow-up to a sweet shot.

13) From: Coffeenut
That's because it is watered down espresso.  However, I'd rather have an
Americano any day even compared to the already excellent drip I can produce
with the Technivorm.  There is a higher degree of rich flavor, oils, etc in
an Americano that I really love.
Never thought of making Americano's to take in a Thermos though...
Rick

14) From: stereoplegic
i believe there were plenty of warnings from (formerly) recent dark side 
converts. like me, you have no one to blame but yourself (and Tom and 
miKe and Les and Eddie, of course).
vicki.smith wrote:
<Snip>

15) From: stereoplegic
sorry, this is gonna be a long one...
i don't know about less taste. now that my press has a new carafe, i'm 
having a great time alternating between a great cuppa and a great shot 
with my delonghi bar32 ($60 shipped on ebay), now fitted w/ 
de-pressurized (thank you dremmel) bodum granos (only one i could find 
at 51mm) filter basket ($10 @ 1st line plus a few bucks shipping). which 
brings me to the next issue, price. throw in a set of 4 $1 store (see if 
they sell denture brushes at your local $1 store, they make great 
espresso brushes) espresso cups (not thermal, but that's what hot water 
preheat's for, and they're clear, so i can watch the crema pile up), 
(baratza) burr/shaft/adjustment/hopper/chute setup from my motorless *$ 
barista burr grinder ($2 @ thrift store) driven by a $20 drill (or a $15 
hand drill when the battery dies or for travel),
and i'm in the crema game for a little over $100. i know, i know, not 
the kind of shots i could be getting from a more expensive 
machine/grinder setup, but it beats the pants off of any shots i've had 
from the local "pros" (even with the pricey setups). oh yeah, remember 
the links to jimoncaffeine's "Make Your Own Tamper" thread on 
homeroasters.org and recent homemade knockbox discussion here? well, 
that takes care of that. still under $150 for the whole shebang. oh 
yeah, and my portafilter will soon be crotchless too (one good thing 
about cheap PF's, plastic (just the bottom) is much easier to cut.
 
mcKona wrote:
<Snip>

16) From: stereoplegic
and Mike.
sorry (just plain).
stereoplegic wrote:
<Snip>

17) From: Eddie Dove
Stereo!
Oh my!  I am flattered, humbled and a bit embarrassed, but thank you!  Tom,
Les and miKe have many years more experience than I; I am but a newbie
inasmuch as I have only about six months of experience at this and I
continue the badger ALL of the veterans with questions!
By the way, your ingenuity and its application to coffee never ceases to
amaze me!
Respectfully,
Eddie
On 2/23/07, stereoplegic  wrote:
<Snip>

18) From: Mike Chester
What I have found is that if you use an espresso blend to make an Americano, 
it does taste like watered down espresso, because that is exactly what it 
is.  For Americanos I usually use a SO that I would like as a drip brew. 
The result is a richer, more flavorful cup.  You have to learn the optimum 
grind, temp and tamp for each SO, however, so it takes some time to get the 
procedures down, but it is worth it.  IMHO
Mike Chester
<Snip>

19) From: stereoplegic
thanks. addicts do tend to focus their creative efforts to that end (i'm 
sure we've all known someone at some point who was always saying, "that 
would make a great bong!").
southcoastcoffeeroaster wrote:
<Snip>

20) From: Ross
Tom,
Your observation is spot on.  That's how I make it too.   Sometimes a 
watered down espresso is what you want.
Ross

21) From: Ross
Mike,
I'm new, what's an (SO)?  I hate to admit it but most of my Americano's are 
last ditch attempts to get anything good out of a less than perfect espresso 
shot.  I have found one coffee blend that will make 4.5 fl oz in 20 seconds 
with "my normal espresso grind" that is the best Americano "like" drink I 
have ever made.  I guess it really is a grossly over extracted espresso 
(Lungo?) vs. an Americano but it was good by my taste.
Ross

22) From: Brett Mason
SO just means single origin, or a coffee made from just one kind of
bean, rather than a blend, as many shops make their espresso....
Brett
  RWA
On 2/24/07, Ross  wrote:
<Snip>
-- 
Cheers,
Bretthttp://homeroast.freeservers.com


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