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Topic: Best beans for SO Espresso? (23 msgs / 773 lines)
1) From: David Morgenlender
Today I finally was able to pull some really enjoyable shots from Silvia!=
  I
used beans rested for 7 days.  My first 2 were using SM Monkey Espresso =
Blend,
roasted to Vienna in my GC.  The first shot was a 28 sec. pour for almost=
 2 oz.
... it knocked my socks off.  I finally understood what the espresso =
excitement
was all about!  It was sweet, bittersweet & many other unidentified =
flavors.
After all the bad bitterness I've encountered that bittersweetness was =
just
amazingly good ... & it lingered a looong time!  
My 2nd shot wasn't quite as good, but still very enjoyable.  It was too =
fast ...
14 sec. for 2 oz.  But it was surprisingly good.  The strong sweet & =
bittersweet
flavors were less extreme.  So it wasn't as good as the first shot, but =
it went
down easier ... so smooth & mellow.
Then I decided to be adventurous & try my first SO shot.  I had 2 beans =
to
choose from ... Sumatra Classic Mandheling (FC+) & Ethiopian FTO =
Yirgacheffe
Oromia (C+).  I've enjoyed both as non-espressos.  I went with the =
Sumatra.  It
was even faster than the previous shot, but only slightly.  What a =
difference in
flavor from the Monkey!  I didn't like it as much, but it was still very
enjoyable.  I'm not sure how much of the difference was my technique vs. =
the
beans.
I'm wondering how others find this Sumatra to be for espresso?
Would you recommend the Yirg?
Any other suggestions for beans, preferably some that not only taste =
good, but
aren't very fussy about how the shots are drawn :) ?
BTW, the crema for the 2nd & 3rd shots was unbelievable.  The shots were =
almost
entirely crema, but reduced quickly to a layer (1/4" for the 2nd, less =
for the
3rd) on top of the liquid.  (I couldn't see the crema for the first shot =
because
I didn't use a transparent cup, but it did look good on top!)  Is this =
quick
reduction of the crema normal behavior?
Dave
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Dave Morgenlender
e-mail: dmorgen
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2) From: Leo Zick
I don't like most SO espressos

3) From: Rich M
David-
The literature I've been reading lately says that a good shot should  
have crema that lasts 3-4 minutes. I'm sure there is a gradual  
reduction within that time, but it seems to this newbie that it's  
dissolving a little fast.
Rich M
On Feb 25, 2007, at 7:09 PM, David Morgenlender wrote:
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4) From: Tom Ogren
David, I'd recommend the Brazil Yellow Bourbon as a good sinlge origin
espresso.
TO in VA

5) From: Brett Mason
It's not the crema, it's the taste...
Brett
  RWA
On 2/25/07, Rich M  wrote:
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-- 
Cheers,
Bretthttp://homeroast.freeservers.com

6) From: Ross
Dave,
I had an SO espresso this morning made with SM Sulawesi - not bad.  I prefer 
the blends however, try your Monkey Blend at lighter roasts, it is good 
there too.  If you want to try a really nice blend get some SM  Indian 
Monsoon Malabar (Elephant), blend it with a regular Indian and a small bit 
of the quality Robusta, you can get close to the famous Malabar Gold blend 
which is about as good as it gets.  Maybe Tom will recommend some blending 
instructions for us.
Cheers,
Ross

7) From: Rusty
Brazil Yellow Bourbon, Brazil Formosa, Yemen Sana'ani, Misty Valley or
Rwanda Bourbon all roasted to FC+. I just ordered some Purple Mountain
hoping that Tom is spot on in his review.

8) From: Barry Luterman
    SO are very good they just have to be pulled 2 or 3 degrees hotter than 
blends

9) From: Sandra Andina
--Apple-Mail-5-890579648
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Aussie Mt. Top!
On Feb 25, 2007, at 7:09 PM, David Morgenlender wrote:
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Sandra Andina
www.sandyandina.com
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Aussie Mt. Top!
On =
Feb 25, 2007, at 7:09 PM, David Morgenlender wrote:
Any = other suggestions for beans, preferably some that not only taste good, = butaren't very fussy about how the = shots are drawn :) ?Sandra = Andinawww.sandyandina.com

= = --Apple-Mail-5-890579648--

10) From: Tara Kollas
I have to third or fourth the recs for the Brazio Yellow Bourbon.  Also, if
you like Harar Horse - it can make a spectacular SO espresso.

11) From: David Morgenlender
Tom,
One of my favorite non-espressos & the bean I've got the most of (almost =
4 lb).
I see a lot of people agree with you!
What roast level do you like?
Dave
On Sun, 25 Feb 2007 20:34:39 -0500, you wrote:
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Dave Morgenlender
e-mail: dmorgen
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12) From: David Morgenlender
I'm going to have to try that blend ... sounds like fun.  Unfortunately, =
not
now, since I doubt it's the time (wife-wise) to buy 3 more beans :) !
Dave
On Sun, 25 Feb 2007 18:47:47 -0700, you wrote:
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prefer 
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bit 
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blend 
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blending 
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Silvia!  I
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almost 2 
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flavors.
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just
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fast 
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it 
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to
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Yirgacheffe
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Sumatra. 
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 the
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good, 
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for 
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quick
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unsvbscribes) go to =http://sweetmarias.com/maillistinfo.html#personalsettings==========================
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Dave Morgenlender
e-mail: dmorgen
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13) From: David Morgenlender
3 beans I already have - Brazil Yellow Bourbon, Yemen Sana'ani, Misty =
Valley.  I
like that!    I've been tempted by that Purple Mountain, but have held =
off
placing another order so far.  Let us know how you like it!
Dave
On Sun, 25 Feb 2007 20:04:01 -0600, you wrote:
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unsvbscribes) go to =http://sweetmarias.com/maillistinfo.html#personalsettings==========================
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Dave Morgenlender
e-mail: dmorgen
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14) From: David Morgenlender
I didn't realize that.  Thanks.  I'll have to take a wild guess with my =
Silvia
temperature surfing.
Dave
On Sun, 25 Feb 2007 16:20:56 -1000, you wrote:
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than 
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 is 
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a 
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Malabar 
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recommend 
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Silvia! 
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Espresso 
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almost 
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too 
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but it 
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beans to
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very
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vs. 
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good, 
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were 
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 for 
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shot 
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unsvbscribes) go to =http://sweetmarias.com/maillistinfo.html#personalsettings==========================
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Dave Morgenlender
e-mail: dmorgen
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15) From: David Morgenlender
I love Harar Horse.  As a matter of fact, I was going to be roasting my
remaining Lot 30 next roast session (maybe tonight).  I also have a few =
lbs left
of Green Stripe.  What roast level do you like?
Dave
On Mon, 26 Feb 2007 10:51:10 -0500, you wrote:
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 if
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Dave Morgenlender
e-mail: dmorgen
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16) From: Tom Ogren
Dave,
I've really liked Brazil YB at both FC (maybe one or two snaps of second
crack) & FC+ (not yet rolling second crack). A good rule for roasting for SO
espresso is to slow the roast a bit more than you would for brewed coffee.
This will tend to subdue some of the brighter, more intense qualities that
are so enjoyable in brewed coffee but might be too much in espresso.
I agree that Ethiopia Harar Horse Lot 30 can make fantastic SO
espresso...can't recall the roast level at which I liked it so much, but it
would be hard to go wrong at most any level. It is such a supremely smooth
coffee.
Another fantastic SO espresso is the El Salvador Juan Fransisco Project. A
fast Full City (9 minutes to two snaps of second @ 440F in my modded popper)
produced a beautifully balanced americano with lots of nicely fruited tones.
It was not too much (as folks might predict for such a short roast). It was
a complex shot. I'll be repeating that roast to the degree (I hope).
When I think about espresso it's hard not to like blends most since they
tend to have more linger (especially with a percentage of Indonesian or
similar to lend heft and body), more depth, and complexity...BUT...some
coffees just have the correct sort of balance and flavor profile, and if you
roast it carefully with espresso in mind, SO espresso can convey a ringing
sense of identity that is often more engaging than a blend.
Yum,
TO in VA
On 2/27/07, David Morgenlender  wrote:
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17) From: Tara Kollas
I usually take it to Full City+ - maybe 15-20 seconds into second crack?  If
I recall, the Lot 30 was Full City.  Ginny should know, she's a huge harar
fan...
On 2/27/07, David Morgenlender  wrote:
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18) From: David Morgenlender
Today I finally got a chance to pull some shots of the Brazil YB (roasted=
 at
FC).  The YB was rested 9 days ... I just never got a chance to pull =
any shots
after roasting, except when it wasn't rested enough!  I did brew it =
non-espresso
& it was fantastic.  The YB was stored in a vacuumed mason jar.
I didn't get a single decent shot out of 4-5 tries, and I doubt this had
anything to do with the age of the roast.  Every shot was bitter or sour =
(in
some cases I'm not sure which).  In one case I did get a great chocolate =
flavor,
but it still had that other off-taste.  I did discover that by using an =
even
finer grind (Rocky at +3) and 13g of coffee, I was able to get a nice =
25-30
second pour ... it looked terrific.
I think my problem is brewing temperature.  I've been temperature surfing=
 my
Silvia ... hot water from the wand until light on, one minute after light=
 off
pull the shot.  I can definitely change sourness-bitterness by varying =
the wait
time (unless it was coincidence), but I just couldn't get rid of it.  It =
was so
bad, even a cappa tasted bad.  I tried 45 through 110 second waits.
Do you know if YB likes its water extra hot or cold?
I obviously need to do more experimentation.  But I'm out of roasted YB. =
 I do
have quite a bit of the Harar Horse Lot 30 roasted (then no more,
unfortunately), so I can try that ... but I sure would hate to waste that=
 on
unsuccessful experiments (I have quite a bit of green YB left).  If I can=
 time
it right, maybe I'll roast some espresso blend (I have Monkey, Donkey,
Moka-Kadir & Liquid Amber).  
I'm open to any other suggestions!
Dave
On Tue, 27 Feb 2007 23:07:10 -0500, you wrote:
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for SO
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coffee.
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that
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 it
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smooth
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 A
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popper)
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tones.
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was
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 you
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ringing
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(almost 4
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origin
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Dave Morgenlender
e-mail: dmorgen
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19) From: David Morgenlender
Oops ... make that FC+ for the YB.
Dave
On Tue, 27 Feb 2007 23:07:10 -0500, you wrote:
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for SO
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coffee.
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that
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 it
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smooth
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 A
<Snip>
popper)
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tones.
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was
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 you
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ringing
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(almost 4
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origin
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Dave Morgenlender
e-mail: dmorgen
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20) From: David Morgenlender
I had already roasted the Lot 30 by the time I saw your message ... C+.  =
It's
great non-espresso.  I haven't tried it for espresso yet.
Dave
On Fri, 2 Mar 2007 10:59:36 -0500, you wrote:
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  If
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harar
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my
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few
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Also,
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Dave Morgenlender
e-mail: dmorgen
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21) From: Michael Dhabolt
David,
I've had exemplary results from the Brazil YB, I normally pull shots from a
blend that is between 40% and 60% YB.  I have pulled SO shots of it and not
been disappointed.
I roast it to a bean temp of between 438 and 442 F (depending on what I
want), total roast time of 14 minutes plus of minus a little with about two
and a half to three minutes from end of first to end of roast. I normally
don't even tickle second.
I usually rest for three days, and haven't had any last as long as you
waited, but would not expect it to have dropped that far from the sweet spot
as far a resting goes. Although my norm is, if I have anything that lasts
more than a week it becomes Rhododendron food (this has never been a problem
with the YB).
I pull it at 101.5 F.  Remember, I am usually pulling a blend.  If I were
pulling it as an SO regularly I may pull it at a little different temp.
Keep after it......it is definitely in there.....and worth every drop when
you find it.
Mike (just plain)

22) From: Les
Mike I think you mean 201.5.  I pull SO Yellow Bourbon at 203.  The problem
with the Silvia is without a PID it is tough to not have at least a 3 degree
temp drop in the shot.  David  would try a shot starting at 206 knowing the
temp is going to drop through the shot.  I would stop between 25 and 30
seconds no matter the volume.
Les
On 3/9/07, Michael Dhabolt  wrote:
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23) From: Michael Dhabolt
On 3/10/07, Les  wrote:
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Oops, Yep!
Mike (just plain)


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