HomeRoast Digest


Topic: Fwd: Quick regular without changing the grind (5 msgs / 226 lines)
1) From: Barry Luterman
I am forwarding this message on from another group I belong to. I haven't
tried it, and doubt I will, but some of you might be interested.
---------- Forwarded message ----------
From: Hybrid 
Date: Sat, Jan 24, 2009 at 10:11 AM
Subject: Quick regular without changing the grind
To: Brewtus 
Here's a great tip I got from my dealer;
The golden rule for a 'regular' on an espresso machine is to change
the grind from
fine into more coarse, right?
Maybe old news, but here's a way to never change the grind and still
serve a wonderful
cup of 'regular' coffee w/ crema and all, straight after you've made
an  espresso on your Brewtus.
Use a portafilter w/ a double 'portion' filter basket and only fill it
with just one serving
(say 7 to 9 grams of fine grind beans). Tamp lightly, polish and hit
that shot... within 30 seconds
you'll have a full cup of great tasting regular coffee where all the
water has actually 'touched'
the fine grind beans (compared to an 'americano' where hot water is
just added to an espresso).
If someone likes a stronger 'regular' just use a single portion of 9
to 11 grams instead (but still
use that double 'portion' basket).
Hence the advantages:
No more switching your grinder settings
No additional grinder needed if you need to switch frequently between
regular / espresso.
IMHO better taste compared to a 'regular' with coarse grind or an
'americano'.
Give it a try if you like... the 10-11 grams in a double basket has
become my favorite 'regular' now.
Hope you like it.
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2) From: Andy Thomas
My intuition tells me the cup would be over-extracted, but what do I know? =
I may try it with my old *$$ Barista -- if I do, I'll report to the list.
From: Barry Luterman 
To: "homeroast" 
Sent: Saturday, January 24, 2009 1:16:25 PM
Subject: [Homeroast] Fwd: Quick regular without changing the grind
I am forwarding this message on from another group I belong to. I haven't
tried it, and doubt I will, but some of you might be interested.
---------- Forwarded message ----------
From: Hybrid 
Date: Sat, Jan 24, 2009 at 10:11 AM
Subject: Quick regular without changing the grind
To: Brewtus 
Here's a great tip I got from my dealer;
The golden rule for a 'regular' on an espresso machine is to change
the grind from
fine into more coarse, right?
Maybe old news, but here's a way to never change the grind and still
serve a wonderful
cup of 'regular' coffee w/ crema and all, straight after you've made
an  espresso on your Brewtus.
Use a portafilter w/ a double 'portion' filter basket and only fill it
with just one serving
(say 7 to 9 grams of fine grind beans). Tamp lightly, polish and hit
that shot... within 30 seconds
you'll have a full cup of great tasting regular coffee where all the
water has actually 'touched'
the fine grind beans (compared to an 'americano' where hot water is
just added to an espresso).
If someone likes a stronger 'regular' just use a single portion of 9
to 11 grams instead (but still
use that double 'portion' basket).
Hence the advantages:
No more switching your grinder settings
No additional grinder needed if you need to switch frequently between
regular / espresso.
IMHO better taste compared to a 'regular' with coarse grind or an
'americano'.
Give it a try if you like... the 10-11 grams in a double basket has
become my favorite 'regular' now.
Hope you like it.
--~--~---------~--~----~------------~-------~--~----~
You received this message because you are subscribed to the Google Groups
"Brewtus" group.
To post to this group, send email to brewtus
To unsubscribe from this group, send email to
brewtus+unsubscribe
For more options, visit this group athttp://groups.google.com/group/brewtus?hl=en-~----------~----~----~----~------~----~------~--~---
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3) From: raymanowen
"...all the water has actually 'touched' the fine grind beans (compared to
an 'americano' where hot water is just added to an espresso)..."
On an atomic scale, Very Few H2O water molecules actually touch any of the
coffee hydrocarbons. Water is a good solvent. It just takes a few H2O
molecules to adequately dissolve the available coffee hydrocarbon molecules,
for the correct concentration. (brew strength)
If you brew with more grounds, the coffee contains a greater concentration
of HC molecules. (stronger brew)
Thankfully, the process of having all the water touch the grounds, resoaking
the grounds with the brewed coffee, a`la percolator, is little practiced.
You Don't Love perked (Foulgers)?
Same thing happens when the Company Dildo spots you brewing a fresh drip pot
in the Brewmatic. He zips over, pulls the pot from under the brew basket and
catches the stronger early brew in his mug.
His cup is stronger, the remainder is weaker than normal. But he's not so
slick, assumes his wet nurse works there, and ignores the mess. wercS
everybody else- they get dishwater coffee and a mess.
The boss even liked it when I got in early (0300) and brewed the early pots
with 1-1/2 bags each of Boyer's breakfast blend.
Bill Boyer actually introduced me to roasting with the AromaRoast and a few
pounds of Kenya AA ~1976. I moved around several times and forgot all about
it.
Unbelievable, but brain damage is Hell.
Cheers, Mabuhay and Mabuting Cafe sa Inyong Lahat -RayO, aka Opa!
-- 
"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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4) From: cameron force
I think that is what they call a lungo.  The coarser grind keeps it  
from being over-extracted.
Cameron
On 24-Jan-09, at 1:16 PM, Barry Luterman  wrote:
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5) From: miKe mcKoffee
A lungo wouldn't be as weak in disolvable solids as described. What I'm
fairly certain that was referring to, as in "regular coffee" strength, was
more akin to a Café Crema/Suise not a lungo. That is a 4 to 5oz pull from=
 a
single shot dose whereas a lungo, or long shot, is usually around 1.5 to 2oz
for a single dose and still in the realm of espresso strength.
Kona Konnaisseur miKe mcKoffeehttp://www.mckoffee.com/Ultimately the quest for Koffee Nirvana is a solitary path. To know I must">http://www.NorwestCoffee.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.
Pacific Northwest Gathering VIIhttp://themeyers.org/HomeRoast/=">http://home.comcast.net/~mckona/PNWGVII.htmSweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/=
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