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Topic: enjoyed a mouth watering espresso today (3 msgs / 100 lines)
1) From: Leo Zick
it was marvelous.
i made it by making espresso in my machine
i used my beans of the coffee kind, with a blend i made up, and i call it
leos espresso blend
and it was a ristretto, of the double size
and it had tones of sweet symphonies and hints of presents to come!
there were some great tastes too, chocolates, and earthy, and berries, and
silk.  if silk were a flavor it would have been in there for sure!
and i drank it slow, with sugar. and the bottom was sweet because sugar is
heavier than coffee!
just thought id give everyone something to read.
:D

2) From: True, Dennis W. FC1 (CVN69)
This is a multi-part message in MIME format.
yummy!!!!

3) From: raymanowen
The self same thing happened to me this morniing, using about 14g of the
Roastmaster's Choice of 5 Nov 07. I'm about to try the same misteak of
cooling just as the roast of L-A blend starts the accelerando of Second
Crack. I thought I chickened out too soon, but NO!
What roast was that? Barely touching the south side of Vienna, with no oil
sheen visible for several days. Tom's roast is definitely darker, because he
did a Vienna to French roast of the Liquid Amber.
How nice to spoon out 14g quantities into sandwich ZipLoks, pressed flat in
the morning for the day's shots. All ready to pop one in the freezer while I
fiddle cleaning the blasted little Capresso matcheen.
It honestly takes Three Complete Backflushes to rid the **** thing of all
the old loose coffee grounds and slight discoloration of the effluent from
the blanked-off McGuyver filter.
But then, it's Ready. Blank shot is crystal clear and the inspection cloth
has come out white 2X in a row. Flash frozen beans disappear down into the
craw of the grinder.
*Phhtt!* as the #20 ground particles of coffee exit BUFF, down the fruit
funnel into the portafilter. The funnel keeps the grounds in line as I tap
the PF to reduce the mound of coffee grounds. Yeow! the PF is hot- Duh.
Couple of puffs of air from the old airpot bellows to clear out BUFF into
the PF.
My packing/ tamping technique is not in any book. Straight down on the
coffee mound with the s/s foot and a little pressure. How Much? Maybe 10-
15- 20# as I wobble the tamper slightly, like a joystick. 20# max- OK, I'll
use the glass top Sharper Image scale next time so I can report numbers. I'm
not all that strong or stable for the past 33 years.
Not to worry- with warm water in the reservoir, I don't have anything to do
with "making espresso," its the Matcheen. Tom might rename his blend "Liquid
Gold, because that's how it came out of the Matcheen." Deep sienna, old gold
color. Looks so neat in the 3oz Bodum Assam double walled cups.
The Celtic Critic liked my misteak, sub-Vienna, better right out of the
Matcheen, and as I play with the brew using Tom's roast and Drastic
Cleaning, I'm getting better flavors yet.
Cheers, Mabuhay -RayO, aka Op-a!
There is hope, but it may be caseless-
On Nov 17, 2007 3:34 PM, Leo Zick  wrote:
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