HomeRoast Digest


Topic: Gesha espresso: making lemonade from lemons (6 msgs / 161 lines)
1) From: sci
I knew trying to make an espresso from Gesha (C+) was a long shot (ha).
I had been pulling shots of all kinds of SO roasts, but only beans suited
for espresso.
But it was a "what-the-heck-just-try-it" moment. So I ground up a double of
Guat. Actenango Gesha and pulled a decent looking shot in 20 sec. Grind
could have been a touch tighter.
It tasted like drinking lemon juice straight. Just impossible to drink
acidity. Drats, I knew it; why did I waste a fancy bean like Gesha?
I was about to dump it when another "what-the-heck" idea struck me, and I'm
glad it did.
I made an Americano.
It was the most citrusy and flowery cup of coffee I think I've ever had.
Simply bizarre fruitiness.Most who tasted it would probably assume it had
tons of artificial flavor syrups in it.
I think this method extracted an exagerrated flavor profile that made a
highly memorable cup.
So, I'm going to start trying this more: I'll pull shots of espresso
UNfriendly beans, and make an Americano to see what happens.
Has anybody else tried this much?
Ivan
PS: Also, yesterday I went to a barista training session at Counter Culture
in Durham, NC, our top-notch regional roaster. Quite nice folks out there. I
can finally foam milk the way it should be done (well, kinda).
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2) From: Michael Wascher
It is standard practice for me -- an imperfect shot can become an excellent
Americano.
"I have yet to see any problem, however complicated, which, when you looked
at it in the right way, did not become still more complicated."  --Poul
Anderson
On Sun, Sep 20, 2009 at 3:32 PM, sci  wrote:
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3) From: miKe mcKoffee
Been pulling Americanos of EVERY bean I roast for 8+ years. FWIW try
tightening the grind and pulling a double Gesha around 1.5oz, 30sec,
probably medium hot shot temp. It CAN sing quite sweetly as an SO straight
shot too.
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/">http://www.norwestcoffee.com/PNWGVII.htmSweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/
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4) From: Mike Koenig
I do this as well.  Very often,  though I may have a desire for normal
coffee, I'm too lazy to re-adjust the grinder,  so I will pull a shot and
make an americano out of it (not after taking a small sip of the straight
shot though).  Its rare that I find a coffee I don't like this way.
--mike
On Sun, Sep 20, 2009 at 3:32 PM, sci  wrote:
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5) From: Tom & Maria - Sweet Maria's Coffee
Panama Esmeralda as SO espresso won the european barista championship 
a while back. I agree, it is hard, but can be done. as 20% of a blend 
with a really clean coffee though, esmeralda adds amazing aromatics 
to espresso!
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-- 
-Tom
"Great coffee comes from little roasters" - Sweet Maria's Home Coffee Roasting
               Thompson & Maria -http://www.sweetmarias.com     Sweet Maria's Coffee - 1115 21st Street, Oakland, CA 94607 - USA
             phone/fax: 888 876 5917 - info_at_sweetmarias.com
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6) From: Terry McVay (rr)
When I make cappas after dinner, I will put the sugar in the milk and then
foam it.
Wife loves them.  Terry


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