HomeRoast Digest


Topic: Roasting "for" espresso > RE: +Coffee Terms Article (49 lines)
1) From: miKe mcKoffee
First I'll answer the second question. Something like Kona Mocha Torte =
or
Kona Mocha Cheesecake or even just brownies or cookies made using both =
Kona
shots and/or Turkish grinds I simply call Decadent YUM!
My "roasting for espresso" has to be further refined. All my roasts are =
for
espresso extraction, but not all best roasted for straight espresso shot
consumption. SOs targeted for Americano/Café Crema/Cappuccino roasted =
same
as for vac or press pot brewing. OTH a Kenya that may be grand as a
cappuccino will just as likely be terrible as a straight, way too out of
balance on the bright side. However that same wild Kenya can be roasted =
to
tame it for an excellent straight shot. Likely still won't be the most
perfectly balanced shot but can be very smooth and not make your "hair =
stand
on end" and still be all Kenya. The biggest difference is longer time =
from
start of 1st to end of roast, longer not darker! My "typical" straight =
shot
espresso roast is 4:30 to 6 minutes start of 1st to end of roast while =
non
straight shot 3:00 to 4:30 minutes depending on =
bunch-o-endless-variables.
Pacific Northwest Gathering Vhttp://home.comcast.net/~mckona/PNWGV.htmKona 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/
<Snip>


HomeRoast Digest