HomeRoast Digest


Topic: Expresso (29 msgs / 1208 lines)
1) From: donhere043
I have decided that I want to try roasting some expresso, can anyone suggest some good expresso I could start out with?
Email and AIM finally together. You've gotta check out free AOL Mail! -http://mail.aol.com

2) From: Michael Rasmussen
donhere043 wrote:
<Snip>
Sweet Maria's Blends come to mind,http://www.sweetmarias.com/coffee.other.blends.html 
espresso Monkey, Classic Italian, Liquid Amber.  One of those should get you
off to a good start.
-- 
      Michael Rasmussen, Portland Oregon  
    Be appropriate && Follow your curiosity
         http://www.patch.com/words/
  The fortune cookie says:
All possibility of understanding is rooted in the ability to say no.
		-- Susan Sontag

3) From: Bryan Wray
My first suggestion would be to spell espresso correctly... sorry but it's my biggest thing... I hate it when people spell that wrong.
Other than that... espresso blends previously mentioned should work great.  Remember to let them rest a little longer than you normally would for drip/press.
-Bry
 
Bryan Wray
NaDean's Coffee Place
Kalamazoo, MI
"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.
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4) From: gin
well Donhere ya go,
lots of coffee you perhaps already have will make super single origin eSpresso.
the thing is you need to try your hand at making some espresso at home first.
what are you using to make your shots of espresso with Don?
ginny
---- donhere043 wrote: 
<Snip>

5) From: raymanowen
"...I want to try roasting some expresso..."
If you want to go further than just roasting the coffee beans, you'll find
out the Prime Implement is none other than the grinder. The grinder can
cause the coffee to brew different from what you expect- a real disaster
when you try changing other factors instead of the problematic grinder or
burrs.
Tom will be roasting Liquid Amber Monday, to ship Tuesday. See how The
Master does espresso ! It is a fabulous-tasting blend. I just roasted the
last ~300g I had, and it's a default espresso blend when I'm wanting some
shots guaronteed to be a huge reward if they're done right.
My problem is that it takes me an easy half hour to clean the Capresso
thingy between shots. My semi monthly grinder cleanout took most of an hour
this time- guess I missed it last time! Tain't funny, McGee!
BUFF is begging for a couple of mods, one of which will vastly foreshorten
the cleanup procedure- I'll block the under-burr cavity opening on the
identical upper and lower cone shaped burrs. The two-year-old burrs felt
very sharp to the touch, with no accumulation in the burrs' teeth at all.
I attribute that to my flash freezing the beans before they go in the
grinder- that makes their surface more brittle, and subject to fragment
rather than tearing like paper in the jaws of the grinder.
If you're going to do justice to espresso brewing, you will have to Solve
The Grinder Problem First! The grinder is the Achille's Heel of coffee
brewing. Espresso brewing is especially sensitive to the regularity of the
particulate shape and size. Lacking that, you will be relieving yourself
upwind, as they say, unable to make progress at espresso brewing.
I'm convinced that a grinder that you can hold in one hand at arm's length
is a Harbinger of execrable coffee and espresso- a real waste of the bean.
Like running a Ferrari at a dirt track demolition derby- wreck a fine
automobile and prove nothing.
Cheers, Mabuhay -RayO, aka Opa!
On 11/4/07, Michael Rasmussen  wrote:
<Snip>
-- 
"When the theme hits the bass, I dance the Jig!" - -Virgil Fox at the Mighty
Wichita (ex- NYC Paramount) WurliTzer- 1976

6) From: Kris Bhatti
Are you serious about half an hour cleanup between shots?!?  What is involved in this 30 minute cleanup?   I'm afraid I'd have to just forgo espresso if my machine required that.  I thought it was bad when it took me four tries to get my "new" Mazzer dialed in just right for a cappuccino before my early morning run yesterday.  But cleanup takes about 30 seconds and that's after the last shots pulled - quick shot of water, wipe with a cloth and swipe around the gasket with a brush.
Kris
----- Original Message ----
From: "raymanowen" 
To: homeroast
Sent: Sunday, November 4, 2007 6:30:01 PM
Subject: Re: +Expresso
"My problem is that it takes me an easy half hour to clean the Capresso thingy between shots. My semi monthly grinder cleanout took most of an hour this time- guess I missed it last time! Tain't funny, McGee!"
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7) From: Sandy Andina
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Espresso Monkey is a good and forgiving introduction--it will still  
taste good even if you let it go a tad too far into Vienna+ roast.   
Classic Italian is another that can go to Vienna. Liquid Amber has  
some monsooned beans (Malabar? ALL SM's espresso blends are  
proprietary) and needs a little lighter touch, but the complex  
flavors and abundant crema will reward you once you've gotten comfy  
with roasting (and with knowing what flavors appeal to you).
On Nov 4, 2007, at 6:40 PM, Michael Rasmussen wrote:
<Snip>
Sandy
www.sandyandina.com
www.sass-music.com
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Espresso Monkey is a good and forgiving introduction--it will still =
taste good even if you let it go a tad too far into Vienna+ roast. =
 Classic Italian is another that can go to Vienna. Liquid Amber has =
some monsooned beans (Malabar? ALL SM's espresso blends are proprietary) =
and needs a little lighter touch, but the complex flavors and abundant =
crema will reward you once you've gotten comfy with roasting (and with =
knowing what flavors appeal to you).
On Nov 4, 2007, at =
6:40 PM, Michael Rasmussen wrote:
donhere043 wrote: = I have decided that I want = to try roasting some expresso, can anyone suggest some good expresso I = could start out with? Sweet Maria's Blends come to = mind, http://www.sw=eetmarias.com/coffee.other.blends.html  espresso = Monkey, Classic Italian, Liquid Amber.  One of those should get = youoff to a good start. --       Michael Rasmussen, = Portland Oregon      = Be appropriate && Follow your curiosity        =   http://www.patch.com/words/  The fortune cookie = says:All possibility of understanding = is rooted in the ability to say no. -- Susan = Sontag homeroast mailing listhttp://li=sts.sweetmarias.com/mailman/listinfo/homeroastTo change your personal list settings (digest = options, vacations, unsvbscribes) go to http://=sweetmarias.com/maillistinfo.html#personalsettings = Sandywww.sass-music.com
= = --Apple-Mail-22--969922621--

8) From: miKe mcKoffee
This is a multi-part message in MIME format.
Post shot session water only backflushing takes much less than a minute, end
of story. Add quick basket/PF scrubby maybe a whole minute. (Just flush and
wiping does not do the same cleaning job as water only backflushing. Next
time after that flush and wipe do a PF blank wiggle and see how much brown
gunk and grind particulates flow out.) End of day detergent backflushing
does take longer to let the detergent work, took me a total of about 5
minutes to detergent backflush all 3 groups on the Linea this
evening...(using multiple PF's w/blanks doing them simultaneously of
course:-)
 
However, a low end home machine without a 3-way valve requires through the
tank Cleancaf cleaning and that could take a good 30 minutes. A decent home
machine with 3-way valve takes no longer than commercial, this includes Miss
Silvia class.
 
Kona Konnaisseur miKe mcKoffeehttp://www.mckoffee.com/Ultimately the quest for Koffee Nirvana is a solitary path. To know I must">http://www.mcKonaKoffee.comURL 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/ 
From: homeroast-admin
[mailto:homeroast-admin] On Behalf Of Kris Bhatti
Sent: Sunday, November 04, 2007 7:15 PM
Are you serious about half an hour cleanup between shots?!?  What is
involved in this 30 minute cleanup?   I'm afraid I'd have to just forgo
espresso if my machine required that.  I thought it was bad when it took me
four tries to get my "new" Mazzer dialed in just right for a cappuccino
before my early morning run yesterday.  But cleanup takes about 30 seconds
and that's after the last shots pulled - quick shot of water, wipe with a
cloth and swipe around the gasket with a brush.
Kris
----- Original Message ----
From: "raymanowen" 
To: homeroast
Sent: Sunday, November 4, 2007 6:30:01 PM
Subject: Re: +Expresso
"My problem is that it takes me an easy half hour to clean the Capresso
thingy between shots. My semi monthly grinder cleanout took most of an hour
this time- guess I missed it last time! Tain't funny, McGee!"

9) From: Slinkster
raymanowen wrote:
<Snip>
??  What on earth do you do to the poor thing that takes 30 minutes?  At 
hte end of the day I backflush Silvia, run an old denture brush around 
the group gasket and drop the PF basket into the steaming pitcher, which 
I fill with water from Silvia and a drop of detergent.  Clean-up between 
shots consists of knocking the puck and rinsing the filter handle under 
the group...

10) From: Dave Kvindlog
I'm fairly new here, haven't had a really well prepared espresso yet and
haven't liked the push-button brews I've purchased at local coffee shops, so
I'm no espresso connaisseur.  But I AM a bit confused.
I thought espresso was a brewing method and that espresso could be brewed
with ANY bean, though some perhaps lend themselves better to this brewing
method better than others.
Perhaps the more experienced list members could chime in on this point.
While they're at it, I'd ask what espresso brewing equipment you plan to
use?  We all enjoy hearing (and seeing) of each others' coffee roasting,
grinding, and brewing equipment setups.  So whaddaya have, donhere043?
Best regards and happy roasting,
Dave Kvindlog
ihomeroast
Cedar Rapids, Iowa
On 11/4/07, donhere043  wrote:
<Snip>

11) From: miKe mcKoffee
This is a multi-part message in MIME format.
You are not confused, espresso is the brewing method of extracting under
pressure, espresso is not a roast.
 
Kona Kurmudgeon miKe mcKoffee
www.mcKonaKoffee.com
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/ 
From: homeroast-admin
[mailto:homeroast-admin] On Behalf Of Dave Kvindlog
Sent: Sunday, November 04, 2007 7:48 PM
I'm fairly new here, haven't had a really well prepared espresso yet and
haven't liked the push-button brews I've purchased at local coffee shops, so
I'm no espresso connaisseur.  But I AM a bit confused. 
 
I thought espresso was a brewing method and that espresso could be brewed
with ANY bean, though some perhaps lend themselves better to this brewing
method better than others.
 
Perhaps the more experienced list members could chime in on this point.
 
While they're at it, I'd ask what espresso brewing equipment you plan to
use?  We all enjoy hearing (and seeing) of each others' coffee roasting,
grinding, and brewing equipment setups.  So whaddaya have, donhere043? 
 
Best regards and happy roasting,
 
Dave Kvindlog
ihomeroast
Cedar Rapids, Iowa
On 11/4/07, donhere043  wrote: 
I have decided that I want to try roasting some expresso, can anyone suggest
some good expresso I could start out with?  
Email and AIM finally together. You've gotta check out free AOL
 Mail!
 

12) From: Larry Williams
I was buying a double shot of espresso from a Jitters in valley Springs 
CA this afternoon.  During the transaction I mentioned that I roast and 
am just learning about espresso.  During our conversation the young 
gentlemen stated that the darker the roast gets the less caffeine is 
present. I thought to myself that doesn't sound right.  Is it?  Another 
thing he said that espresso was a roast, and that it had to be dark.  
No. No. No. I thought. 
Larry
gin wrote:
<Snip>
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13) From: Jack M. Rogers
Funny, we just had a couple of similar discussions over at CG.  I was 
skeptical for basically the same reasons as you:  This statement is 
often accompanied my others that I'm POSITIVE are incorrect, yet all are 
spewed with the same level of confidence by people in black aprons.
However, this one may be right.  At least that's what Mark and some 
others are suggesting, and they're pointing to some recent studies.
Jack
Larry Williams wrote:
<Snip>

14) From: Sandy Andina
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Oy vey, Ray, you aren't using one of those Capresso Ultimas, are you  
(the one that looks like R2D2)? I used to use one before I knew  
better (actually AFTER--when my Estro Profi croaked and I wanted to  
get a Gaggia, I let the shop owner--who is an artisanal roaster--talk  
me into an Ultima because he bought one after seeing it demoed at an  
appliance show). It was cool looking, but took darn near every  
variable out of the picture--it didn't care much about grind, you  
didn't tamp per se because it lacked a portafilter (you poured the  
ground coffee into the hopper, rotated the top and pulled down on a  
lever that tamped it into a puck, then pushed a button and watched it  
drip out two molded-in plastic spouts like on a superauto);  steaming  
was also done by pushbutton, with a dumb little froth-aider wand.   
When you were done watching the machine pull the shot, you pressed  
the button again, released the lever, and rotated the top again--the  
puck was released into a catch bin and the extra moisture released  
into the drip tray.  The machine was IMPOSSIBLE to get completely  
clean, no matter how you took it apart and wiped it down and descaled  
it--the water always ran grayish-brown when flushing. The drip tray  
had to be constantly emptied and the pucks in the catch bin got moldy  
before the "empty me" light came on. Feh.
On Nov 4, 2007, at 9:46 PM, Slinkster wrote:
<Snip>
Sandy
www.sandyandina.com
www.sass-music.com
--Apple-Mail-23--967616114
Content-Transfer-Encoding: quoted-printable
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	charsetO-8859-1
Oy vey, Ray, you aren't using one of those Capresso Ultimas, are you =
(the one that looks like R2D2)? I used to use one before I knew better =
(actually AFTER--when my Estro Profi croaked and I wanted to get a =
Gaggia, I let the shop owner--who is an artisanal roaster--talk me into =
an Ultima because he bought one after seeing it demoed at an appliance =
show). It was cool looking, but took darn near every variable out of the =
picture--it didn't care much about grind, you didn't tamp per se because =
it lacked a portafilter (you poured the ground coffee into the hopper, =
rotated the top and pulled down on a lever that tamped it into a puck, =
then pushed a button and watched it drip out two molded-in plastic =
spouts like on a superauto);  steaming was also done by pushbutton, =
with a dumb little froth-aider wand.  When you were done watching the =
machine pull the shot, you pressed the button again, released the lever, =
and rotated the top again--the puck was released into a catch bin and =
the extra moisture released into the drip tray.  The machine was =
IMPOSSIBLE to get completely clean, no matter how you took it apart and =
wiped it down and descaled it--the water always ran grayish-brown when =
flushing. The drip tray had to be constantly emptied and the pucks in =
the catch bin got moldy before the "empty me" light came on. =
Feh.
On Nov 4, 2007, at 9:46 PM, Slinkster wrote:
raymanowen = wrote: My problem is that it takes me = an easy half hour to clean the Capresso thingy between shots. My semi = monthly grinder cleanout took most of an hour this time- guess I missed = it last time! Tain't funny, McGee! ??  What on earth do you do to = the poor thing that takes 30 minutes?  At hte end of the day I = backflush Silvia, run an old denture brush around the group gasket and = drop the PF basket into the steaming pitcher, which I fill with water = from Silvia and a drop of detergent.  Clean-up between shots = consists of knocking the puck and rinsing the filter handle under the = group...homeroast mailing listhttp://li=sts.sweetmarias.com/mailman/listinfo/homeroastTo change your personal list settings (digest = options, vacations, unsvbscribes) go to http://=sweetmarias.com/maillistinfo.html#personalsettings = Sandywww.sass-music.com
= = --Apple-Mail-23--967616114--

15) From: Sandy Andina
--Apple-Mail-23--967616114
Content-Transfer-Encoding: 7bit
Content-Type: text/plain;
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	delsp=yes;
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Oy vey, Ray, you aren't using one of those Capresso Ultimas, are you  
(the one that looks like R2D2)? I used to use one before I knew  
better (actually AFTER--when my Estro Profi croaked and I wanted to  
get a Gaggia, I let the shop owner--who is an artisanal roaster--talk  
me into an Ultima because he bought one after seeing it demoed at an  
appliance show). It was cool looking, but took darn near every  
variable out of the picture--it didn't care much about grind, you  
didn't tamp per se because it lacked a portafilter (you poured the  
ground coffee into the hopper, rotated the top and pulled down on a  
lever that tamped it into a puck, then pushed a button and watched it  
drip out two molded-in plastic spouts like on a superauto);  steaming  
was also done by pushbutton, with a dumb little froth-aider wand.   
When you were done watching the machine pull the shot, you pressed  
the button again, released the lever, and rotated the top again--the  
puck was released into a catch bin and the extra moisture released  
into the drip tray.  The machine was IMPOSSIBLE to get completely  
clean, no matter how you took it apart and wiped it down and descaled  
it--the water always ran grayish-brown when flushing. The drip tray  
had to be constantly emptied and the pucks in the catch bin got moldy  
before the "empty me" light came on. Feh.
On Nov 4, 2007, at 9:46 PM, Slinkster wrote:
<Snip>
Sandy
www.sandyandina.com
www.sass-music.com
--Apple-Mail-23--967616114
Content-Transfer-Encoding: quoted-printable
Content-Type: text/html;
	charsetO-8859-1
Oy vey, Ray, you aren't using one of those Capresso Ultimas, are you =
(the one that looks like R2D2)? I used to use one before I knew better =
(actually AFTER--when my Estro Profi croaked and I wanted to get a =
Gaggia, I let the shop owner--who is an artisanal roaster--talk me into =
an Ultima because he bought one after seeing it demoed at an appliance =
show). It was cool looking, but took darn near every variable out of the =
picture--it didn't care much about grind, you didn't tamp per se because =
it lacked a portafilter (you poured the ground coffee into the hopper, =
rotated the top and pulled down on a lever that tamped it into a puck, =
then pushed a button and watched it drip out two molded-in plastic =
spouts like on a superauto);  steaming was also done by pushbutton, =
with a dumb little froth-aider wand.  When you were done watching the =
machine pull the shot, you pressed the button again, released the lever, =
and rotated the top again--the puck was released into a catch bin and =
the extra moisture released into the drip tray.  The machine was =
IMPOSSIBLE to get completely clean, no matter how you took it apart and =
wiped it down and descaled it--the water always ran grayish-brown when =
flushing. The drip tray had to be constantly emptied and the pucks in =
the catch bin got moldy before the "empty me" light came on. =
Feh.
On Nov 4, 2007, at 9:46 PM, Slinkster wrote:
raymanowen = wrote: My problem is that it takes me = an easy half hour to clean the Capresso thingy between shots. My semi = monthly grinder cleanout took most of an hour this time- guess I missed = it last time! Tain't funny, McGee! ??  What on earth do you do to = the poor thing that takes 30 minutes?  At hte end of the day I = backflush Silvia, run an old denture brush around the group gasket and = drop the PF basket into the steaming pitcher, which I fill with water = from Silvia and a drop of detergent.  Clean-up between shots = consists of knocking the puck and rinsing the filter handle under the = group...homeroast mailing listhttp://li=sts.sweetmarias.com/mailman/listinfo/homeroastTo change your personal list settings (digest = options, vacations, unsvbscribes) go to http://=sweetmarias.com/maillistinfo.html#personalsettings = Sandywww.sass-music.com
= = --Apple-Mail-23--967616114--

16) From: Sandy Andina
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Partly right--the darker the roast, the more the sugars caramelize  
and the more the caffeine actually burns off. The bold, dark flavor  
is due in large part to carbon.  Espresso is not a roast--it is a  
method of brewing (although the blend of beans for it is also called  
an espresso blend).  Some of the best espressos are made from beans  
roasted quite light (City+ or even City).  The further north in  
Italy, the lighter the preferred degree of roast.
On Nov 4, 2007, at 9:58 PM, Larry Williams wrote:
<Snip>
Sandy
www.sandyandina.com
www.sass-music.com
--Apple-Mail-1--967022137
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	charsetO-8859-1
Partly right--the darker the roast, the more the sugars caramelize and =
the more the caffeine actually burns off. The bold, dark flavor is due =
in large part to carbon.  Espresso is not a roast--it is a method of =
brewing (although the blend of beans for it is also called an espresso =
blend).  Some of the best espressos are made from beans roasted quite =
light (City+ or even City).  The further north in Italy, the lighter =
the preferred degree of roast.
On Nov 4, 2007, at 9:58 PM, =
Larry Williams wrote:
I was buying a double shot of espresso from a = Jitters in valley Springs CA this afternoon.  During the transaction I = mentioned that I roast and am just learning about espresso.  During our conversation the = young gentlemen stated that the darker the roast gets the less caffeine = is present. I thought to myself that doesn't sound right.  Is it?  Another thing he said that = espresso was a roast, and that it had to be dark.  No. No. No. I thought.  gin wrote: well Donhere ya go, lots of = coffee you perhaps already have will make super single origin = eSpresso. the thing is you need to try your hand at making = some espresso at home first. what are you using to make your = shots of espresso with Don? ginny ---- donhere043 wrote:    I have decided that I want to = try roasting some expresso, can anyone suggest some good expresso I = could start out with?Email and AIM finally together. You've gotta = check out free AOL Mail! -     

">http://mail.aol.com=="=" style="3D"margin:" 0.0px="0.0px" 0.0px="0.0px" 0.0px="0.0px" 0.0px;="0.0px;" min-height:="min-height:" 14.0px"="14.0px"">    

homeroast mailing listhttp://li=sts.sweetmarias.com/mailman/listinfo/homeroastTo change your personal list settings (digest = options, vacations, unsvbscribes) go to http://=sweetmarias.com/maillistinfo.html#personalsettings

  

-- No virus = found in this outgoing message.Checked by = AVG Free Edition. Version: 7.5.503 / Virus Database: 269.15.21/1109 - = Release Date: 11/4/2007 11:05 AM homeroast mailing listhttp://li=sts.sweetmarias.com/mailman/listinfo/homeroastTo change your personal list settings (digest = options, vacations, unsvbscribes) go to http://=sweetmarias.com/maillistinfo.html#personalsettings = Sandywww.sass-music.com
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17) From: Alchemist John
The caffeine point is correct.  The darker it goes, the more breaks 
down.  I did a series of tests myself and there is a definitive drop 
off as the roast gets dark.  Actually, it is a bell curve as an under 
roasted bean doesn't seem to release the caffeine (I don't believe it 
is created during the roast).
  As for espresso being a roast - NO.  It is a method of extraction.
At 20:02 11/4/2007, you wrote:
<Snip>
John Nanci
AlChemist at large
Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.chocolatealchemy.com/

18) From: Jack M. Rogers
Yes, I was referring to his question about the caffeine content only.
Jack
Alchemist John wrote:
<Snip>

19) From: Kris Bhatti
OK, I fall into the "low end home machine without a 3-way valve" category then - Gaggia Coffee Deluxe.  I do the Cleancaf routine every couple of months and don't see much brown gunk.  I take the shower screen off and wipe around in there more often than the Cleancaf.  Cleancaf takes me much longer than 30 minutes because I run some through, then let it sit however long the instructions say, and repeat over at least an hour.  I do see that I should probably clean a bit more rigorously since reading this thread - always looking for ways to optimize the equipment I have.  But still... 30 minutes cleaning in between shots?  I was just wondering what could be so good about a machine that would justify such an investment of time.  Maybe if it loaded the dishwasher, picked up the dog poop from the backyard and cleaned the toilets while I spent 30 happy minutes cleaning the espresso machine, MAYBE then I'd consider it!
Kris
----- Original Message ----
From: miKe mcKoffee 
To: homeroast
Sent: Sunday, November 4, 2007 7:29:00 PM
Subject: RE: +Expresso
DIV {
MARGIN:0px;}
Post shot session water only backflushing takes much less 
than a minute, end of story. Add quick basket/PF scrubby maybe a whole 
minute. (Just flush and wiping does not do the same cleaning job as water only 
backflushing. Next time after that flush and wipe do a PF blank wiggle and see 
how much brown gunk and grind particulates flow out.) End of day detergent 
backflushing does take longer to let the detergent work, took me a total of 
about 5 minutes to detergent backflush all 3 groups on the Linea this 
evening...(using multiple PF's w/blanks doing them simultaneously of 
course:-)
However, a low end home machine without a 3-way valve 
requires through the tank Cleancaf cleaning and that could take a good 30 
minutes. A decent home machine with 3-way valve takes no longer than commercial, 
this includes Miss Silvia class.
Kona Konnaisseur miKe mcKoffeehttp://www.mcKonaKoffee.comURL 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/  From: homeroast-admin 
  [mailto:homeroast-admin] On Behalf Of Kris 
  Bhatti
Sent: Sunday, November 04, 2007 7:15 PM
  Are 
  you serious about half an hour cleanup between shots?!?  What is involved 
  in this 30 minute cleanup?   I'm afraid I'd have to just forgo espresso 
  if my machine required that.  I thought it was bad when it took me four 
  tries to get my "new" Mazzer dialed in just right for a cappuccino before my 
  early morning run yesterday.  But cleanup takes about 30 seconds and 
  that's after the last shots pulled - quick shot of water, wipe with a cloth 
  and swipe around the gasket with a brush.
Kris
  ----- 
  Original Message ----
From: "raymanowen" 
  
To: homeroast
Sent: 
  Sunday, November 4, 2007 6:30:01 PM
Subject: Re: +Expresso
"My 
  problem is that it takes me an easy half hour to clean the Capresso thingy 
  between shots. My semi monthly grinder cleanout took most of an hour this 
  time- guess I missed it last time! Tain't funny, 
McGee!"
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20) From: Erik Snapper
Now imagine the same thing in a Krups (thermoblock and all), and you have
the Krups "Superiore". We got it for free, but it wasn't worth it.
Excerpt from the manual: "Espresso is stronger and much more aromatic than
normal coffee. It is drunk out of small cups, called espresso cups." That's
nice to know.
Needless to say, I couldn't get a decent cup out of the thing. And you're
right about the cleaning regimen. It smears the coffee all over the drum in
its attempts to conveniently dispose of it.
On 11/4/07, Sandy Andina  wrote:
<Snip>

21) From: raymanowen
I am absolutely serious about the Looong time it takes me to get the
Capresso gasket and "group" debrided. The whole process of a double shot
takes about 0.3L of water.
I cut loose with a white terry cloth rag on the gasket surface- again and
again, until there are no coffee grounds on the white inspection rag. I
alternate careful wipedown of the gasket surface, pushing the rag against it
with my finger tip, with short bursts of the pump. With it set to steam, I
switch over to pump for a short burst and get vigorous hot water/ steam
blasts through the "group."
One more after the last wipe came out pure white, but that's not the end of
it. I have a white glass coffee cup that I use to see what color water is
being put out by the blank filter/ handle. A blank shot has to put out
crystal clear water- that's what I want to hit the coffee puck when I start
a shot. Definitely no grounds remain in the filter basket after an alleged
blank shot.
I know- I'm paranoid and not quite right, but I wouldn't offer any less to
my Celtic Critic. At least she doesn't despise My coffee or shots.
When I first started reading this list, I couldn't believe how confused
folks were admitting to drinking espresso coffee, let alone Praising the
stuff. It sounded plausible and all very friendly. But I knew they were
Confused and Misteaken! (I didn't make a mistake, I'm talking about Misteaks
and rong opinions here.)
I had to prove 'em rong, but it had to be a fair test. I had to try to brew
good shots- the bad espresso would just be the natural outcome. For Grits
and Shins, I got some of Boyer's espresso blend*/ roast. *=??
Something was not right. I tried to do everything right, and I actually
liked the first shot I brewed with my first "pump espresso" machine, a Mr.
Coffee. With a SMP grinder, that first shot was almost impossible to
duplicate.
From the get- go, I was aware that I was dealing with potentially scalding
hot water under pressure, sealed with no less than a pinko pretend gasket.
To avoid disaster, I determined to keep the gasket and sealing surfaces
pristine and clean.
Hmmm- more to it than just gaskets to keep clean, but cleanliness seemed to
be part of the shot quality answer.
Cheers, Mabuhay -RayO, aka Opa!
Got Grinder?
On 11/4/07, Kris Bhatti  wrote:
<Snip>

22) From: James Raven
Hey Sandy, 
How goes your own machine battle, any progress on that? I hope that you fin=
ally end up with your EXTRACTION method machine and get your household cont=
ent again with good brewed coffee.
All The Best Of Owed Repair,
Jim
From: sandraandina
Subject: Re: +Expresso
To: homeroast
Date: Sun, 4 Nov 2007 22:13:46 -0600
Partly right--the darker the roast, the more the sugars caramelize and the =
more the caffeine actually burns off. The bold, dark flavor is due in large=
 part to carbon.  Espresso is not a roast--it is a method of brewing (altho=
ugh the blend of beans for it is also called an espresso blend).  Some of t=
he best espressos are made from beans roasted quite light (City+ or even Ci=
ty).  The further north in Italy, the lighter the preferred degree of roast=
.
On Nov 4, 2007, at 9:58 PM, Larry Williams wrote:
I was buying a double shot of espresso from a Jitters in valley Springs CA =
this afternoon.  During the transaction I mentioned that I roast and am jus=
t learning about espresso.  During our conversation the young gentlemen sta=
ted that the darker the roast gets the less caffeine is present. I thought =
to myself that doesn't sound right.  Is it?  Another thing he said that esp=
resso was a roast, and that it had to be dark.  No. No. No. I thought.
Larry
gin wrote:
well Donhere ya go,
lots of coffee you perhaps already have will make super single origin eSpre=
sso.
the thing is you need to try your hand at making some espresso at home firs=
t.
what are you using to make your shots of espresso with Don?
ginny
---- donhere043 wrote:
I have decided that I want to try roasting some expresso, can anyone sugges=
t some good expresso I could start out with?
Email and AIM finally together. You've gotta check out free AOL Mail! - htt=
p://mail.aol.com

23) From: Brian Kamnetz
On Nov 4, 2007 11:15 PM, Alchemist John  wrote:
<Snip>
That is amazing. I would never have guessed a normal distribution of
caffeine through the roast.
Brian

24) From: Angelo
<Snip>
Er, don't you mean "estraction"?

25) From: Angelo
The young lady was absolutely correct! Even 
though the coffee  does eStract right into the 
cup, if you notice, there are wisps of vapor 
coming from the brew. Well, that is what is 
lifting the caffeine out of the brew. As a matter 
of fact, the longer you let the coffee sit, the 
less caffeine you will have.... Everyone knows that....
<Snip>

26) From: Justin Marquez
Hey - "Espresso is NOT a roast, but it is a tedious, esacting, espensive and
time-consuming method of estracting a sometimes wonderful coffee drink from
coffee grounds".
So, maybe "expresso" IS a roast...?
Safe Journeys and Sweet Music
Justin Marquez (CYPRESS, TX)
On 11/5/07, Angelo  wrote:
<Snip>

27) From: Angelo
Well, since we are communicating in English, and not Italian, I would 
think that it is up to the person writing to use which ever form 
s(he) wishes... Since the meaning is both languages is the same and 
it's only the pronunciation that is different, I say think of it as 
an Italian dialect (of which there are many)...
Chow,
Angelo

28) From: Justin Marquez
On 11/5/07, Angelo  wrote:
<Snip>
Hmmmm. It IS lunchtime, isn't it?
Safe Journeys and Sweet Music
Justin Marquez (CYPRESS, TX)

29) From:
So, maybe "expresso" IS a roast...?
Yes, it is a roast.  It describes a way of bringing the outside of the beans to a nice Vienna roast while leaving the interior just shy of a City roast.


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