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Topic: Classic Italian Espresso Question (4 msgs / 72 lines)
1) From: Coffee
Hi,
I roasted some Sweet Maria's Classic Italian Espresso Blend (FC+) last  
Saturday (5 days rest) and it's pretty harsh. The Espresso Monkey was  
good after 4 days and great at 14 days. While the CIE is drinkable,  
it's definitely rough.
Did I roast to dark or am I just not waiting long enough? It smelled  
great out of the grinder.
-Peter
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2) From: Tom & Maria - Sweet Maria's Coffee
<Snip>
can you email me a closeup photo of the roast? maybe I could tell 
you. We roast Classic just a few degrees darker than monkey, but its 
a world of difference. Harsh makes me think you are on the light 
side, but I am not sure. Classic is the one I prefer for 
machiatto/cappuccino. A barista for a cafe did pretty well with it in 
the western regional barista championship
--
                   "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
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3) From: Coffee
I'll take a picture when I get home. My first roast of Espresso Monkey  
was too dark -- I roasted til second crack was rapid, but didn't take  
into account that the Gene Cafe coasts for a while -- and it was ashy  
in smell and taste. The second batch of Espresso Monkey -- hit cool  
about 15 seconds into second crack -- turned out great. I did the same  
with the Classic blend, fearing the ashes that I got with the Monkey.  
The harshness I'm getting is not the same as the ashes that I got with  
the first roast of the Monkey blend.
-Peter
On Mar 20, 2008, at 7:19 PM, Tom & Maria - Sweet Maria's Coffee wrote:
<Snip>
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4) From:
I Did some classic last week and it turned out well.  I would guess over
roasting is the problem
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