HomeRoast Digest


Topic: Chewy espresso (9 msgs / 216 lines)
1) From: Derek Bradford
I've only been drinking espresso for a few years, but I've had an awful lot
of them in that time.  This morning was a completely new experience.  I've
had lots of buttery, thick, creamy shots, but never one that I could "chew"
on.  These shots are thick, syrupy and buttery, but with almost a silt-like
thickness to them.  It's almost like there are more dissolved solids in it,
but without that overextracted, dark crema that you'd expect to see if there
really were.  The shots (ristrettos) are delicious.  They're not SM beans;
they're Ethiopian from my local roaster.
--Derek
-- 
Every path but your own is the path of fate.  --Thoreau
Homeroast mailing list
Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20

2) From: kevin creason
What was your extraction time?
The last few months we've been liking looong extraction time shots for the
same or ristretto shots. Some have gone 60 seconds but usually about 45
seconds for a double. And not just with the little Saeco/Barista, but with
the Rancilio S24.
On Sat, May 30, 2009 at 6:27 AM, Derek Bradford wrote:
<Snip>
-- 
-Kevin
/* Never argue with an idiot. They drag you down to their level and beat you
with experience. */
Homeroast mailing list
Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20

3) From: Tom Ulmer
Tangente café...

4) From: michael brown
i've been meaning to do a video of my espresso pulls to have you guys criti=
que and offer suggestions, i've only been pulling espresso shots since i go=
t back from the SCAA show on a machine that i got from a fellow lister.  i'=
ve been REALLY happy with the results but would like suggestions on how to =
improve on what i've been doing....totally off the topic of what your talki=
ng about though. =
<Snip>
<Snip>
<Snip>
<Snip>
wrote:
<Snip>
<Snip>
 lot
<Snip>
've
<Snip>
hew"
<Snip>
like
<Snip>
 it,
<Snip>
ns;
<Snip>
ffee.com
<Snip>
<Snip>
<Snip>
<Snip>
<Snip>
you
<Snip>
ee.com
<Snip>
ee.com/gallery/main.php?g2_itemId=7820
Windows Live™: Keep your life in sync.http://windowslive.com/explore?ocid=TXT_TAGLM_BR_life_in_synch_052009Homeroast mailing list
Homeroasthttp://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee=.com
Homeroast community pictures -upload yours!) :http://www.sweetmariascoffee=.com/gallery/main.php?g2_itemId=7820

5) From: Derek Bradford
I usually keep them to around 27 seconds, but sometimes I'll hold out for 35
to 40 if the shot needs it.  I'm pulling these on a Vivaldi II.  I don't
think I've ever gone as long as 60 seconds, but I have had a couple amazing
ristrettos at 45-50 seconds.
--Derek
On Mon, Jun 1, 2009 at 1:37 PM, kevin creason  wrote:
<Snip>
-- 
Every path but your own is the path of fate.  --Thoreau
Homeroast mailing list
Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20

6) From: g paris
derek:
what beans did you roast and to what degree?
ginny
thanks
On Mon, Jun 1, 2009 at 11:29 AM, Derek Bradford wrote:
<Snip>
Homeroast mailing list
Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20

7) From: Derek Bradford
Unfortunately, I have no idea.  I could find out, but they're not SM beans,
and I didn't roast them.  They're a Fair Trade Ethiopian, roasted to FC on a
Diedrich.  That's about all I can say.  Sorry Ginny...
--Derek
On Tue, Jun 2, 2009 at 12:49 AM, g paris  wrote:
<Snip>
-- 
Every path but your own is the path of fate.  --Thoreau
Homeroast mailing list
Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20

8) From: Terry Stockdale
YEA!  Another Vivaldi II user!  I'm going to have to try one of those 
long pull ristrettos.
I have to admit that, with the Vivaldi II's water meter, I've pretty 
much stopped using a timer for my shots.  All I notice is that it's better...
Terry
--
Terry Stockdale -- Baton Rouge, LA
My Coffee Pages:http://www.terryscomputertips.comAt 01:29 PM 6/1/2009, you wrote:">http://www.terrystockdale.com/coffeeMy computer tips site and newsletters:http://www.terryscomputertips.comAt 01:29 PM 6/1/2009, you wrote:
<Snip>
Homeroast mailing list
Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20

9) From: miKe mcKoffee
Agree super tight super long pulled ristretto can be amazingly sweet. In the
past I routinely played with 45 out to 60 second short pulls of some pretty
wild coffees like City WP Yirg'. Yet these same shots also tend to be more
one dimensional in flavor lacking clarity IMO. The trick is to balance
temperature, pressure, grind, dose and volume to dial the time back more
around 30-35sec for a ristretto not loosing much sweetness yet gaining more
coffee character definition (ie clarity). 
Slave to the Bean 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/Homeroast mailing list">http://www.norwestcoffee.com/PNWGVII.htmSweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/Homeroast mailing list
Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20


HomeRoast Digest