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Topic: Roasted a bit darker than I wanted. (9 msgs / 210 lines)
1) From: Jim Gundlach
I roasted about a pound of some very small beans in the full sunshine  
in a wok over an outside fire in near ninety degree Alabama spring  
weather.  I found that when I moved the beans inside they looked a lot  
darker than they did in direct sunlight, if I had good hearing or been  
able to set up my cell phone sound spectrogram,  I am sure I would  
have observed some second cracks going on before I quit.  Anyway,  
these are the first dark roasted beans of my own that I have had in  
probably more than two years.  I noticed a couple of things.  One is  
that some of the subtle flavors I found in an earlier lighter roast of  
this same coffee are simply missing.  Second, it is easier to draw a  
non-squirting espresso shot through a bear bottom portafilter basket  
with a darker roast than it is with a lighter roast.  I understand the  
first difference but I don't have any idea why the second occurred.
       pecan jim
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2) From: Joseph Robertson
Jim,
I believe I saw a post from Tom on this one to the effect that the
longer/darker the roast the less dense the result, thus, less resistance for
the shot?
Joe
On Fri, May 14, 2010 at 7:29 PM, Jim Gundlach wrote:
<Snip>
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3) From: raymanowen
"... the longer/darker the roast the less dense the result, thus, less
resistance for the shot"
The particulate size out of the grinder is adjustable, and the tamping force
is adjustable too.  Does the statement in double quotes negate all of this,
or have we found a way to violate the laws of physics?
Gott sei gnadig- ro
-- 
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4) From: Derek Bradford
I don't know about violating any rules of physics, but I've struggled with
this ever since I got into roasting.  Dialing in for City/City+ roasts is
pretty hard, and it is tough to get a good shot.  I have to be extra careful
with dosing and tamping, and sometimes I never really get a good run of
shots out of a batch of beans before they're gone.
On Sat, May 15, 2010 at 4:50 AM,  wrote:
<Snip>
I've had times where the burrs were nearly touching, well past what I could
ever use for darker roasts, and tamped as hard as possible, and still could
barely get the shot to last 23 or so seconds, and pull without channelling.
I like lighter roasts for espresso, and sometimes (like this morning,
actually) I like a City roast, depending on origin.  But they can be
difficult shots to build.
--Derek
-- 
Every path but your own is the path of fate.  --Thoreau
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5) From: Joseph Robertson
RayO,
You can have it anyway you like it. I was trying to quote someone else. But
if I misquoted someone I really appreciate you bringing it to my attention.
You kind of remind me of my mother. She would ( if she was still alive that
is. ) correct every world I misspoke or misspelled. I was always very nice
and respectful of her as I will be of you and take it in stride as I sip a
wonder cup of Toms coffee.
Ohhh, before I get steered away from this thread because of this great
drink, if you teach any part time classes in science or physics or might
consider tutoring I want to sign up. I might be a serious coffee geek but I
have a long way to go to get on your page when it comes to physics.
Regards,
Joe
PS, my spelling and grammer is better because of my mother.
On Sat, May 15, 2010 at 12:50 AM,  wrote:
<Snip>
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6) From: Steve Sakoman
On Sat, May 15, 2010 at 1:51 PM, Joseph Robertson  wrote:
<Snip>
Channeling Joe's mother:
"Joe, grammar is spelled g-r-a-m-m-a-r, not g-r-a-m-m-e-r!"
;-)
Steve
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7) From: Joseph Robertson
Ahhhhhh yes,
I'll take any help I can get.....at my young age.
;^00000
On Sat, May 15, 2010 at 2:50 PM, Steve Sakoman  wrote:
<Snip>
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8) From: Joseph Robertson
See what I mean. Spell check works sometimes if you remember to use it?
JRRRRRRRRRRRR
On Sat, May 15, 2010 at 6:17 PM, Joseph Robertson wrote:
<Snip>
-- 
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9) From: raymanowen
Joe-
I apologize, and may the fleas of a thousand camels invade my armpits. Or,
early transmission failure during drive time on the Dan Ryan?
Must have had the same mom- speling and gramer are other art forms!  I take
sentences apart in my mind when I'm reading- A subject accomplishes or does
something, maybe To some other thing or person.  I don't usually bother
about the origin of the statement but I have to picture it much as a stage
scene, so as to remember it.
I only had the slightest WTFO, when the statement was attributed to Tom,
because of the machine I have that makes small pieces out of big pieces.  In
the next scene, I was imagining an adjustment to my machine so that its
conical sharp cutting surfaces would have greater or less separation at the
OD, where the final size of the small pieces is determined.
I don't think the lattice structure of the (coffee) particles is the
resistance determinant to the water flow, even as roasting changes the
structure, because it is still so many orders of magnitude Larger than the
sub-microscopic water molecules.
Does the term "Soak time" mean anything in coffee brewing? As in, the water
molecules enter the lattice structure, soak up some of the pent-up beauty in
the exact form later to be consumed- "exeunt stage left." Something rong
with the purveyors that want to sell a short cup so you can add glue, goo
and Moo to it. C-Rats might have been nearly as good in 'Nam.
Lately, my grinder numbers and packing technique have really changed, but
the results are unbelievable. The first shots of the Ethiopia Sidamo MC
decaf were outstanding, using my starting numbers for grind size on a new
roast.
The last of that roast went into a shot this morning- six days' age, and
grounds 31% (2.25X vol) larger than starting size. WOW!  Home run.  As the
Rockies stadium announcer says, "That one's outta here, and it ain't comin'
back!"
I know what Tom says, you can take to the bank.  I haven't seen the alleged
quote, but any statement is capable of being misunderstood, misquoted or
spun. Anybody can get a $2000 or $20,000+ coffee maker- and make misteaks
rather than fine coffee. I got the adjustable model small piece maker to
eliminate that área de conflito.
Cheers, Mabuhay -RayO, aka Opa!
Colorado springtime- More than 8 hours until next snow storm...
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