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Topic: struggling with the poppery II (3 msgs / 97 lines)
1) From: Mark Osborne
Hi all,
Usually I roast and brew espresso to have with a tankard of steamed
milk. Lately I've been trying roasts with the FP to see if I can pick
up some (any) of the flavors so glowingly described.
A friends father, ex pro roaster, raved about the Panama Boquete
Lerida Estate Peaberry.  So... I went for a lighter roast than usual.
(normally well into rice krispies second crack).
These had 1st crack @ 3:38 and second started @ 6:55 when I pulled
them. They taste over roasted and bitter to me. They looked so pale
while roasting, I couldn't believe they were done, but pulled them at
second crack.
Brewed in a FP 14.5g coffee 8 oz h2o @200*  4 min.
Am I just way over roasting, in addition to roasting waaaaayyyyy to
fast with the P II? Didn't use the variac this time, did use a 35'
heavy ext cord.
Color me flumoxed....
Mark
West Sonoma County CA
-- 
Experience hath shewn, that even under the best forms of government
those entrusted with power have, in time, and by slow operations,
perverted it into tyranny.
Thomas Jefferson
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2) From: raymanowen
I used to have/ roast the Panama Boquete to just the "knee" of second crack,
the point where the crack just got to a raging smoking crescendo, then
stopped it instantly. As in, 5 seconds after it's raging and smoking in the
bread machine pan, the whole batch is dumped in the 11" screen mesh colander
in the blower inlet venturi and I've got my bare hand in the mass stirring
it around. Dead cold in about 20s.
That works for a 400g roast, like the Vietnamese I just did. Barely got it
all into a 1qt Mason jar with lots of shaking down.
900g roasts take longer to cool- They're not Dead Cold for about 45
seconds.
The beans don't all snap at once, so if you stop them while they're
snapping, no more than half of them have progressed to FC+. If you slam on
the brakes when 2nd just starts, you probably have FC. At least you know
what progress has been made and you know exactly where the roast stopped.
The FP can't do an espresso brew. It's not a manual lever espresso machine
without the lever. Be happy- the 58mm diameter filter basket in a normal
espresso machine has more than 500 pounds of force on it during a normal
brew.
With a 10:1 lever, you have to pull 50 pounds over a 10" arc. Without the
lever, you'd have the whole 500 pound ball of wax- for about one inch
travel. Or, you could use a $30 Harbor Fright one ton Arbor press for
pushing the shot instead of packing the grounds. Aren't machines wonderful-
especially if you can get Hoover Dam to do the work for you?
Cheers, Mabuhay -RayO, aka Opa!
Got Grinder?
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3) From: Allon Stern
On Mar 24, 2009, at 5:27 PM, Mark Osborne wrote:
<Snip>
Good idea to use the FP for the lighter roasts to find what you've  
been missing there.
Once you've gone down that roast^H^Hd, you can then try the lighter  
roasts in the espresso machine.
When you do, keep two things in mind:
	Lighter roasts develop flavors with some rest; 3-4 days is good.
	Espresso likes even longer rest time, 5-7 days.
	Lighter roasts will run faster for the same grind in an espresso  
machine. You'll probably need to grind finer for a lighter roast, all  
other variables remaining the same
Enjoy the journey.
-
allon
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