HomeRoast Digest

Topic: acid level (14 msgs / 221 lines)
1) From: Paul Carder
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

2) From: Brett Mason
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!
On 7/19/07, Paul Carder  wrote:

3) From: Vicki Smith
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.
Brett Mason wrote:

4) From: Dan Bollinger
Vicki,  You WANT acidity in foods, otherwise they taste bland or flat. It is 
bitterness you want to avoid in espresso.  Dan

5) From: Vicki Smith
That much I know. I believe the OP was asking how much is too much, and 
that is what I am clueless about.
Dan Bollinger wrote:

6) From: Kevin
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
My home coffee roasting blog:http://homecoffeeroastblog.blogspot.com/Kevin

7) From: Brett Mason
Kevin, that would be a number 42....
On 7/19/07, Kevin  wrote:

8) From: Tom & Maria - Sweet Maria's Coffee
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...
                   "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

9) From: miKe mcKoffee
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/

10) From: Bryan Wray
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. 

11) From: Brett Mason
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....
On 7/19/07, Bryan Wray  wrote:

12) From: Bryan Wray
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.
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. 

13) From: Les
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!
On 7/19/07, miKe mcKoffee  wrote:

14) From: raymanowen
"...hair stand on end"
What a novel idea- maybe I could actually find them if they both did that!
On 7/19/07, miKe mcKoffee  wrote:
"When the theme hits the bass, I dance the Jig!" - -Virgil Fox at the Mighty
Wichita (ex- NYC Paramount) WurliTzer- 1976

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