HomeRoast Digest


Topic: SM Liquid Amber is WONDERFUL! (20 msgs / 824 lines)
1) From: DeCambre.Peter
I will be out of the office starting  11/26/2002 and will not return
until 12/02/2002.
I will respond to your message when I return.
homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

2) From: David Morgenlender
My trials & tribulations learning how to pull a decent shot with Silvia =
took a
giant leap forward today.  I used SM Liquid Amber Espresso Blend for the =
first
time.  It had rested 8 days after roasting to Vienna in my GC.  Great =
stuff!
These are the first beans I've used for espresso that just blew me away.
Tom's review hits it exactly.  I did find it a bit much as a straight =
shot ...
but that always seems to be the case for me.  As an americano & cappa it =
was
fantastic.  As a cafe crema it was almost as good ... just a little =
bitter;  but
that was probably user error ... I think I stopped the pull slightly late=
 (it
was really blonding).  I also may have had the water too hot from =
steaming some
milk for the previous shot, although I did flush some water before =
pulling.
What I don't understand is how one avoids a very fast pull.  For the =
first 2
shots I ground using Rocky at +3, i.e. there's little room for a finer =
grind.  I
tamped hard on the first shot, then as hard as I could on the others.  I =
used
13g of coffee in the Rancilio double basket in an LM naked PF.  I stopped=
 it
when it started blonding ... I had over 2 oz. & it was only 15 sec.!  For=
 the
cafe crema I ground at +6.  It was blonding when I looked after only 25 =
sec., so
I stopped it.  
In earlier tests I much preferred the results using 13g vs. 12 or 14.
I guess I should be happy that it tasted so good!  But I figure if it was=
 this
good when it brewed so fast, it might be even better with a "normal" =
length brew
time.  So what's the secret?
Dave
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Dave Morgenlender
e-mail: dmorgen
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3) From: Floyd Lozano
I am having the same problem albeit with a Gaggia.  +3 and I hit 2oz at18-21
sec.  I don't know if it's just the gushing crema I am getting or what, but
I can't seem to slow this down at all.  I have tried another espresso as
well and I get a slower pull but still around 26 sec i get blonding, so I
stop.  It's close to the shot I got from a La Marzocco at Simon's in
Cambridge, MA, but not quite there.  And I can't afford that 10 grand beast
quite yet ;)
Still, it was good.  I find the Liquid Amber pungent and intense, and my
wife loves it (since she likes milk drinks - helps soothe her tummy - this
intensity cuts nicely through the milk).  I am gonna try upping the dose.
If I can't stop the infusion with grind, by gum, I will stop it with volume!
-F
On 4/10/07, David Morgenlender  wrote:
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4) From: Leo Zick
monsooned malabar requires seriously (turkish) fine grind..
On 4/10/07, Floyd Lozano  wrote:
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5) From: Rob Stewart
David,
I roasted a bunch of it a few years ago and didn't like it at all after 
about 4 days rest and then since it was so bad, at three weeks old I thought 
I would at least use it for grinding / tamping practice.  It was superb!  I 
knew when I reported to the list it was good at over three weeks I would 
catch some flack.
Tom responded to say that rest time can be different for espresso "3 weeks 
ok" so keep experimenting.   Butterscotch at 3 weeks.
Rob

6) From: miKe mcKoffee
If shot running too fast with Rocky ground at +3 for desired fill amount,
that means to me you can still grind finer at +2 or even +1. Though for me
even +3 usually in a rather tight ristretto grind range. OTH once I didn't
replace Rocky's burrs for almost 18 months and as they became dull and worn
ristretto grind range was down to +1! Numerous variables in attaining a
"target" 2oz 25oz double basket extraction. Grind is but one of them, tamp
pressure probably the least of them. Have you spent time here?:http://home.comcast.net/~mckona/PNWGV.htmKona Kurmudgeon miKe mcKoffee">http://www.home-barista.com/howtos.htmlPacific Northwest Gathering Vhttp://home.comcast.net/~mckona/PNWGV.htmKona 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>

7) From: L. Michael Fraley, MD
Hey Floyd,
Upping the dose is just what I was going to suggest that David try.
Michael
On Apr 10, 2007, at 8:03 PM, Floyd Lozano wrote:
I am having the same problem albeit with a Gaggia.  +3 and I hit 2oz =
at18-21 sec.  I don't know if it's just the gushing crema I am getting =
or what, but I can't seem to slow this down at all.  I have tried 
another espresso as well and I get a slower pull but still around 26 
sec i get blonding, so I stop.  It's close to the shot I got from a La =
Marzocco at Simon's in Cambridge, MA, but not quite there.  And I =
can't 
afford that 10 grand beast quite yet ;)
Still, it was good.  I find the Liquid Amber pungent and intense, and =
my wife loves it (since she likes milk drinks - helps soothe her tummy =
- this intensity cuts nicely through the milk).  I am gonna try =
upping 
the dose.  If I can't stop the infusion with grind, by gum, I will =
stop 
it with volume!
-F
 
On 4/10/07, David Morgenlender  wrote: My trials =
& tribulations learning how to pull a decent shot with Silvia took a
<Snip>
for 
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GC.  Great 
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straight 
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cappa 
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little 
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the 
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only 
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it 
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==========================
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L. Michael Fraley, MD

8) From: L. Michael Fraley, MD
Hey Rob,
I agree with you.  But, you are right, we may both catch some flack for 
saying so.
Michael
On Apr 10, 2007, at 8:14 PM, Rob Stewart wrote:
David,
I roasted a bunch of it a few years ago and didn't like it at all after 
about 4 days rest and then since it was so bad, at three weeks old I 
thought I would at least use it for grinding / tamping practice.  It 
was superb!  I knew when I reported to the list it was good at over 
three weeks I would catch some flack.
Tom responded to say that rest time can be different for espresso "3 
weeks ok" so keep experimenting.   Butterscotch at 3 weeks.
Rob

9) From: Ross
This is a multi-part message in MIME format.
Floyd,
I am not an expert but I have pulled a lot of Malabar shots.  I find =
that the Malabar will blond more than others but in that case the =
blonding is not really indicating over extraction your taste test will =
confirm that.  If you are getting a fast extraction however you need to =
keep turning that Rocky down.  
Regards,
Ross

10) From: Jason
I just roasted my first batch of this last night, does the up to a 3
week rest time have to do with level of roast?  Darker the roast, the
more time it needs to off gas?
On that same note, how long should I let this rest after roasting just
into a Vienna Roast?

11) From: miKe mcKoffee
Generally speaking I've found the converse to be true, lighter the roast the
longer the rest needed for best complexity. Straight shot wise my rule of
thumb is 4 to 5 days rest minimum needed for best results, but I don't roast
anywhere near Vienna for espresso:-)
Pacific Northwest Gathering Vhttp://home.comcast.net/~mckona/PNWGV.htmKona 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>

12) From: Jason
This was the lesson of watch what your doing.  I turned around, and
was at first crack, then turned around to see how we were doing and
beans were pretty darn dark....
I might be in the darker side of FC+ still...  will find out tonight.
On 4/11/07, miKe mcKoffee  wrote:
<Snip>

13) From: Diablo
Cool to know, I'm gathering skill points right now for an eventual step up to
espresso's.  I know, and have known but sometimes it's just good to get a
refresher, that espresso roasts do not need to be dark.  Good stuff man.
Leo
--- miKe mcKoffee  wrote:
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14) From: miKe mcKoffee
Jason,
OTH your "forgot to watch what I'm doing" roast could be excellent for LA
according to Tom's notes. You see, as not only card carrying CSA & KSA
member I'm also ASA. (Arabica Snob Association:-) So when Tom introduced his
Liquid Amber blend I ignored it. 
Pacific Northwest Gathering Vhttp://home.comcast.net/~mckona/PNWGV.htmKona 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>

15) From: Les
Mike,
Thanks for opening the door.  I am enjoying the Moka Kadir Blend right now.
No Robusta!  I don't like the Liquid Amber at all.  I am also ASA.  I am
glad Tom is selling the Liquid Amber and many of you are enjoying it.  I
guess if we all liked the same thing, Tom would only have to stock a dozen
coffees instead of the 70 or so he offers us.
Les
On 4/11/07, miKe mcKoffee  wrote:
<Snip>

16) From: Jason
Well pulled the first double shot of the LQ Amber this morning.  Well
Tom was right about one thing, "pungent"  WOW...  I think this really
does need another day or two to rest.  The crema on it was wonderful
however, now if I could just get crema like that off the Donkey
decafe...
After I took a look at it last night it is into the Vienna roast, and
not burned/chared at all so I was quite happy.  I am going to let her
sit for a few days and see what it tastes like after it mellows a bit.
I got a bag of the Moka Kadir with my espresso machine, and I am
enjoying that quite a bit as well!!!

17) From: David Morgenlender
I still haven't made it over to Simon's.  I keep thinking how I'll go =
over there
one morning or early afternoon trying many espressos & milk drinks ... =
I'd get
totally wired, but it would be worth it. :)
Let us know how you slow down the pour.  Next time I make some espressos
(hopefully tomorrow) I'm going to try an even finer grind (i.e. powder).
Dave
On Tue, 10 Apr 2007 20:03:41 -0400, you wrote:
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at18-21
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but
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I
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beast
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this
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dose.
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volume!
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Silvia
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the
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away.
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shot
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it
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late
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steaming
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first
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 I
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stopped
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For
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25
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was
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Dave Morgenlender
e-mail: dmorgen
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18) From: David Morgenlender
I generally don't roast this dark (Vienna), but I decided to start with =
Tom's
recommendation ... and I do like the results as an espresso.  OTOH, I've =
read
people saying they like this bean as a non-espresso also.  Well, I tried =
that
today ... definitely too dark for me!
I haven't tried Moka Kadir as an espresso, but I love it as a =
non-espresso.  I
think it will be my next bean to roast for espresso.
Dave
On Thu, 12 Apr 2007 09:27:28 -0400, 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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19) From: David Morgenlender
I've been able to get a 25-30 sec pour with a higher dose using other =
beans.
But I decided I preferred the flavor with a lower dose & finer grind (the
opposite of what I prefer with non-espresso).  I guess it couldn't hurt =
to try
it with these beans.  Worst case, it wouldn't be anywhere close to the =
first
time my espresso has ended up in the sink!
Dave
On Tue, 10 Apr 2007 20:43:52 -0400, you wrote:
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can't 
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upping 
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stop 
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for 
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GC.  Great 
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straight 
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cappa 
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little 
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the 
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<Snip>
only 
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 it 
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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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20) From: David Morgenlender
I occasionally go over there & spend too much time!  That's the only =
reason I
don't go over there more frequently.  :)  As it is I have a big stack of
printouts I've made from there.  It might do me some good to actually =
read them!
I doubt I have worn down the burrs much since I've only had Rocky for =
about 6
months (I can't believe it's been that long!), with relatively few =
espresso &
ibrik grinds.
Dave
On Tue, 10 Apr 2007 17:30:33 -0700, you wrote:
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amount,
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me
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didn't
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worn
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tamp
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must
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enlightenment
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before.
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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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