HomeRoast Digest


Topic: Are there coffees that make good espresso with (10 msgs / 298 lines)
1) From: Yakster
Good question.  NOT liquid amber, but maybe a nice S.O. or new classic
-Chris
Pecked out on my mobile phone.
On Oct 15, 2010 6:49 AM, "michael kaericher"  wrote:
<Snip>
where I have about 1-2 days worth of espresso beans left.  Waiting a week
before having another latte is not an option.  I would like to be able to
roast something that will still be great with 1-2 days of rest while I let
my main espresso beans rest longer.
<Snip>
we're having, but in every case that I recall, the coffee is significantly
better after about a week.
<Snip>
it matters, we drink only latteccinos (my milk texturing is not advanced
enough to call the drink one or the other)
<Snip>http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20Homeroast mailing list">http://host.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.com<Snip>http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20Homeroast mailing list
Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://host.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20

2) From: Lynne
Mike -
I don't have any suggestions, but will look forward to see what others
recommend. I don't even have 1 -2 days worth left when I roast. It's usually
- oops, I'm out, gotta roast. So whatever I roast, I drink right away, no
matter what. (I like your latteccino idea - I whip the milk w/my Bamix so
it's thick like whipped cream - love it. Don't know what I'd call it, but it
got me off of cream. My hips and arteries must be thanking me...)
Surprisingly, I find most coffees taste really good immediately after
roasting (even if I wasn't completely out, I couldn't resist that fragrance
- I have to try it right away). But then again, I don't have an espresso
maker, nor do I have a really good grinder - I just know that I love about
99% of my homeroast (and my son, who cursed me at first for ruining his
previous love of Dunkins when he tasted my homeroast, haha).
On Fri, Oct 15, 2010 at 9:48 AM, michael kaericher wrote:
<Snip>
-- 
*"Until one has loved an animal, a part of one's soul remains unawakened. "
Anatole France*
Homeroast mailing list
Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://host.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20

3) From: slinkster
  I'm drinking Espresso Monkey right now on two days of rest.  It's 
pretty fine!
<Snip>
Homeroast mailing list
Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://host.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20

4) From: Bryan Wray
Nope, not really, lol.
Depends on what you're into, but for the most part it's pointless to pull i=
t before 4 days rest.  It shouldn't be "bad" before then, but it's just g=
oing to be a tiny sliver of what you could have if you actually let it go o=
ut 7-12 days like it should.
Darker roasts are going to do better at less rest because you are breaking =
down the cell walls further and allowing them to deteriorate at an accelera=
ted pace, but even then, before 3 days is kind of a shame.
Draw a "roast more" line on your storage containers.  If you drop below t=
he line, roast more.  Or roast enough for 2 weeks tomorrow and roast on (=
example) Saturdays from now on going forward, roasting enough for a full we=
ek every time.
It's great to roast your own, save a little money and have a new hobby, but=
 you do still have to structure and plan ahead to get the most out of it. =
 Otherwise everything just kind of tastes like sharp, effervescent lemo=
n grass and plain ole "brown." 
-bry
Bryan Wray
Compass Coffee
360.831.1480
Bryan
It is my hope that people realize that coffee is more than just a caffeine =
delivery service, it can be a culinary art- Chris Owens
--- On Fri, 10/15/10, slinkster  wrote:
From: slinkster 
Subject: Re: [Homeroast] Are there coffees that make good espresso with lit=
tle rest?
To: "A list to discuss home coffee roasting. There are rules for this list,=
 available athttp://www.sweetmarias.com/maillistinfo.html"
Date: Friday, October 15, 2010, 8:15 AM
 I'm drinking Espresso Monkey right now on two days of rest.  It's pretty=
 fine!
<Snip>
 where I have about 1-2 days worth of espresso beans left.  Waiting a wee=
k before having another latte is not an option.  I would like to be able =
to roast something that will still be great with 1-2 days of rest while I l=
et my main espresso beans rest longer.
Homeroast mailing list
Homeroasthttp://host.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmar=iascoffee.com
Homeroast community pictures -upload yours!) :http://www.sweetmariascoffee=.com/gallery/main.php?g2_itemId=7820
      =
Homeroast mailing list
Homeroasthttp://host.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmar=iascoffee.com
Homeroast community pictures -upload yours!) :http://www.sweetmariascoffee=.com/gallery/main.php?g2_itemId=7820

5) From: Yakster
Mike,
Besides the other sage advice you'll get from this group, one trick for
early espresso extractions is to grind the coffee 15 minutes or so ahead of
time to let it outgass before pulling the shot.  This helps tame the
problems with really fresh espresso... the bean may still not be at it's
peak though.
I'll have to admit that I've been in the same boat, one of the tricks I use
is to stop by Barefoot Coffee Roasters and pick up a bag of their beans.
It's cheating, I know, but it gets me over the hump when I run out of
coffee.  I need to plan ahead more and roasting full pounds of coffee is
part of my solution.
-Chris
On Fri, Oct 15, 2010 at 6:48 AM, michael kaericher wrote:
<Snip>
Homeroast mailing list
Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://host.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20

6) From: Tom Ulmer
As a general habit I try to keep a well-prepared Brasillian natural in the
cupboard at all times. In a short rest scenario I've found it will usually
yield a good short pull. =

7) From: raymanowen
Mike, Prior Planning Prevents P***-Poor Performance. You are in the enviable
position of being able to experience the flavor progression immediately
post-roast to the point where it's maximum and no further change takes
place.
My experience is that, as the flavors develop CO2 is being evolved and I get
a little puff of "Hello!" each time I unseal the jar. After that*, the
flavor remains stable and I don't detect any staling.
[* 12 - 14 days has been the absolute max. Assume the CO2 in situ preserves
the "freshness."] Starting from within the bean, the CO2 displaces and
prevents the ingress of O2 molecules
Nothing is going to preserve these Ethiopia Organic Shakiso Sidamo "Madura"
C++ beyond maybe 10 days. They really came alive as a Steinway drip this
morning, ground at 35 and soaked up to ~ 5 minutes total.
Now it unleashes dark chocolate as the Steinway cools! They're at 7 days
right now. Still "puffed" when I unsealed it, which means it's still
developing and evolving CO2. Hide and watch.
The Fiver may be a large-enough sample to explore the roasting/ aging/
grinding/ brewing facets of this exquisite bean - repeat - May Be
enough...  This is crazy.
Then there's the Fiver my Celtic Critic honey ordered right after we had the
first sip of Sulawesi AA Wet-Process Toraja from the literal fly speck-sized
sampler. Thanks, honey. Now we can have some fun with it and find out what's
happening on the larger scale of tuning all the variables- at least the ones
that occur to us.
Cheers, Mabuhay, Iechyd da -RayO, aka Opa!
Got Grinder?
Homeroast mailing list
Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://host.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20

8) From: Joseph Robertson
Bry,
with a little practice at this your reply's could be put to prose. Love it.
Joe
On Fri, Oct 15, 2010 at 8:44 AM, Bryan Wray
wrote:
<Snip>
-- 
Ambassador for Specialty Coffee and palate reform.
Homeroast mailing list
Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://host.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20

9) From: Robert Yoder
I agree, but without the caveat.
 
It's nice to benefit from your experience, Bry!  Thanks for sharing!
 
One (as if only one) problem for me as a small-batch roaster is that inter-roast interval is too long.  It's harder to fine-tune (even if my equipment made it possible).  You can collapse many, many of my "months" into much shorter intervals and can make much more informed changes more rapidly.  Then there is the buildup of "lore" (which beans need which profiles, typically), which clearly helps choose a new profile.  
 
To Newton is attributed "If I have seen further, it is by standing on the shoulders of giants."
 
You and the other frequent, higher-volume, quality roasters who share with us are giants for us.  Thanks!
 
happy roasting,
 
robert
 
<Snip>
Homeroast mailing list
Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://host.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20

10) From: Allon Stern
On Oct 15, 2010, at 9:10 PM, raymanowen wrote:
<Snip>
Staling is simply an evolution of the flavors as chemical reactions take place. At some point, we call the beans "stale" because they no longer tastes good, but these reactions are also part of what brings some of the most exciting flavors to the front.  Oxygen is only one player in the staling game - there are also plenty of other compounds in the coffee which are continuing to react in subtle ways after the conclusion of the post-roast cooling cycle.  Drowning your beans in CO2 in a bid to prevent them from reacting with O2 may prevent some reactions, true, but other will continue. If only we understood each reaction and how each affects the flavor, and how to accelerator or stall each reaction, we could tune our coffee experience to within a microsecond of perfection.
Drink quickly before it fades.
-
allon
Homeroast mailing list
Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://host.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20


HomeRoast Digest