This is a multi-part message in MIME format. Besides reading Tom's reviews for each individual bean, what would be a = good cut off number listed in each review for picking a coffee suitable = for expresso? Thanks ahead for your input! Paul Carder
42. Really, Forty Two. Anyone younger thean 42 probably doesn't understand that espresso is a preparation. Every bean can be prepared... So buy a sampler, and figure out what you like and don't like.... The numbers are irrelevant to espresso. If it's from Tom, it's already good. Unless it's Ugh! Brett On 7/19/07, Paul Carder wrote: <Snip> -- Cheers, Bretthttp://homeroast.freeservers.com
LOL Brett. I was confused by Paul's question--wasn't sure if what he was asking was if there is a number for acidity which, by itself, would make a coffee not a particularly good choice for SO espresso. I'm not enough of an espresso maven to even begin to touch that one. I try every bean I buy as a SO espresso at some point--some work, some not so much, but I have never tried to figure out if the acidic type numbers have anything to do with it. Vicki Brett Mason wrote: <Snip>
Vicki, You WANT acidity in foods, otherwise they taste bland or flat. It is bitterness you want to avoid in espresso. Dan
That much I know. I believe the OP was asking how much is too much, and that is what I am clueless about. v Dan Bollinger wrote: <Snip>
Brett, The real question is which of Tom's beans are best for preparing a Pan Galactic Gargle Blaster to achieve the appropriate result of "having your brains smashed out by a slice of lemon wrapped round a large gold brick?" My apologies to the list, I just couldn't resist an opportunity to quote HHGTTG. -- My home coffee roasting blog:http://homecoffeeroastblog.blogspot.com/Kevin
Kevin, that would be a number 42.... Brett On 7/19/07, Kevin wrote: <Snip> -- Cheers, Bretthttp://homeroast.freeservers.com
in terms of the score for acidity, it takes into accound quantity and quality, so it's not just about how much acid a coffee has. it's about acidty as a positive flavor attribute: robustas actually have more acidity than arabica but not the kind perceived as positive flavor. (but they do affect your digestive system). another factor is blending: you can use a Kenya as 20% component in espresso and get fantastic aromatics and flavor, but 100% of most Kenyas is a total palate blow-out. hope that helps... tom -- "Great coffee comes from tiny roasters" Sweet Maria's Home Coffee Roasting - Tom & Maria http://www.sweetmarias.com Thompson Owen george_at_sweetmarias.com Sweet Maria's Coffee - 1115 21st Street, Oakland, CA 94607 - USA phone/fax: 888 876 5917 - tom_at_sweetmarias.com
Although even bright and aggressive Kenya's can be roasted with a slow and gentle profile to tame the acidity so a SO straight shot doesn't make your hair stand on end and can be quite interesting. Les demonstrated this a past PNWG (III or IV, forget for sure) with a City (or was it City+) roasted Kenya, extreme Third Wave form. But definitely don't try it with an (unmodded) air roaster! Pacific Northwest Gathering VIhttp://home.comcast.net/~mckona/PNWGVI.htmKona Konnaisseur miKe mcKoffee URL to Rosto mods, FrankenFormer, some recipes etc:http://www.mckoffee.com/Ultimately 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>
Hey now... I'm 19!! Bryan Wray "It is my hope that people realize that coffee is more than just a caffeine delivery service, it can be a culinary art"- Chris Owens. --------------------------------- Ready for the edge of your seat? Check out tonight's top picks on Yahoo! TV.
OK, I take it all back! You are old enough to "Get It"... Just remember, every coffee is different. The task is nt to find the #1 coffee, but to note and enjoy each coffee - oh, and to skip the bad ones.... Brett On 7/19/07, Bryan Wray wrote: <Snip> -- Cheers, Bretthttp://homeroast.freeservers.com
Indeed P.S. after I sent that email I realized i really should have thrown an LOL or haha or something in there, because it probably wasn't taken with a grin... but I typed it with one. It was light-hearted, hope it was taken as such. -Bry Bryan Wray "It is my hope that people realize that coffee is more than just a caffeine delivery service, it can be a culinary art"- Chris Owens. --------------------------------- Sick sense of humor? Visit Yahoo! TV's Comedy with an Edge to see what's on, when.
Mike, I actually did it at both. A good slow profile does tame those Kenya coffees. When Tom says it can't be an espresso, I like to work out a profile that tastes yummy. At PNWG III, when I served Tom up a double espresso SO of the Kenya, he said it was the best espresso he had had all weekend. As the saying goes, Espresso is a drink, not a roast or a blend. That said, some coffees lend themselves to better espresso than others. I find the Ethiopian coffees, Mexican coffees, Brazils, and SE Asian coffees all lend themselves to better espresso than many of the Central Americans or Kenya coffees. However, a good base of a good Brazil and 20-50% of some of those high tone coffees make some awesome cups. Blending is fun and easy! So, don't fret just blend! Les On 7/19/07, miKe mcKoffee wrote: <Snip>
"...hair stand on end" What a novel idea- maybe I could actually find them if they both did that! -ro On 7/19/07, miKe mcKoffee wrote: <Snip> -- "When the theme hits the bass, I dance the Jig!" - -Virgil Fox at the Mighty Wichita (ex- NYC Paramount) WurliTzer- 1976