HomeRoast Digest


Topic: single origin americanos (5 msgs / 121 lines)
1) From: Michael
Hello, =
If you were roasting a single origin coffee specifically for making an am=
ericano, would you expect better results roasting darker like espresso, or =
lighter like for french press or drip?  I have tried making americanos =
with single origin coffees in the past, but I have never roasted specific=
ally for this purpose.  =
Thanks,
Michael  
      =
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2) From: Derek Bradford
I would expect tastier results (for me) with a lighter roast, since darker
roasts tend to obscure origin flavors.
(For the record, I don't roast dark for espresso either, unless it's a
bean/blend that would benefit from longer roasting.)
--Derek
On Thu, Jan 29, 2009 at 4:55 PM, Michael  wrote:
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-- 
Every path but your own is the path of fate.  --Thoreau
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3) From: Bill Laine
I drink single origin americanos all the time. I go dark unless experience
with a bean leads me lighter.
Bill
New Orleans
On Thu, Jan 29, 2009 at 2:55 PM, Michael  wrote:
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4) From: John Crippen
I'm with Bill.  With the SO's, I start dark.  I'm sure I'll like it that
way.  Then I may back down a bit to see if I can get more origin flavor
without losing the roast flavor.  OK, I've outed myself now.  I'm a roast
flavor guy!
-Crippen
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5) From: miKe mcKoffee
First I believe you have the misconception espresso equals dark roast.
Espresso can be pulled from dark roasts: roasts with a touch of oil, roasts
with a light sheen or even heavily oiled. Espresso can also be pulled from a
light cinnamon roast and anything in between. This is not to say a cinnamon
roast targeted for espresso would be best roasted the same profile as
targeted for vac or pour over or press pot. A good goal "roasting for
espresso" regardless the darkness chosen is to roast with a profile that
yields a result that can be pulled without extremes needed in shot
preparation. While virtually any decent roast regardless the roast level
'can' be pulled decently given proper dosage, time and temperature
parameters what I mean is targeting a roast result that will pull well
without being finicky. IE around 200f, around 14g, around 25 seconds.
Obviously minor tweaking around those parameters will yield varying results
in the cup for a given bean/blend/roast.
While an Americano is much more forgiving of the shot, the better the shot
the better the Americano.
Typed drinking an after dinner Americano of a 15min cinnamon/14:30min city
USRC melange roasted Ethiopia Kochere DP shot pulled right at 200f:-) Quite
smooth, fruity and delish dessert cup. But it doesn't taste like "coffee";-)
(Observe: the darker of the two roasts was the shorter roast time.)
So in answer to your question, no I would not roast darker targeting SO for
Americano versus drip, press etc. I would however roast it differently.
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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