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Topic: questions requesting answers from knowledgeable (6 msgs / 193 lines)
1) From: Andy Thomas
Malvene,
A rule of thumb for tamping is to find a tamping pressure that you are comf=
ortable with, and then adjust the grind for the correct extraction. If you =
are using a light tamp and you like the result, then you are doing it right.
Roasting time is also a matter of taste. However, less than 10 minutes is c=
onsidered short for most coffees and most people, because it is difficult t=
o get an even roast when roasting that quickly. If you feel like experiment=
ing, you could try a lower setting or...(I have little experience with heat=
 gun roasting, so maybe others can give better advice on how to extend the =
roast time) ...to find out if you like the result better.
Andy
From: Malvene Lemerick 
To: homeroast
Sent: Wednesday, November 9, 2011 11:09 AM
Subject: [Homeroast] questions requesting answers from knowledgeable members
Just watched the earlier recommend videohttp://www.youtube.com/watch?v=D_BEnIr07G4I found it very interesting but have to wonder -Is the amount of pressure
shown for tamping the norm? =
I find if I compact it too much it seems to take too long for the coffee to
drip through and we have a pretty amazing espresso machine.  =
Also is it beneficial to have the coffee drip on to the side of the cup
instead of straight down to the bottom?  =
I roast my own beans using the bread machine heat gun method and usually my
roasts of 8-10 ounces takes less than 10 minutes start to beginning of cool
down.  Does that seem too fast and should I be using a lower heat setting=
 on
the heat gun? =
I am always interested in improving and would welcome the knowledge of
others.
Cheers
Malvene
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2) From: Barry Luterman
I sent that video as a way around using the large hopper on Mazzer
grinders. Also on a unique way of loading a portafilter. The rest of his
techniques could use improvement. You are right he tamps way too hard. The
trick with tamping seems to be having an even load and polishing the top of
the load. It is not necessary or desirable to press down very hard at all.
I find his frothing technique to need improvement as well. He should use a
thermometer and avoid the large bubbles he makes.
 Your other question 10 minutes for an entire roast seems a bit fast. Are
you beans darker on the outside than the inside? If so your roast is
definitely too fast. For 8 oz of beans (for most beans) I find 8 and one
half min to first crack and 11 and a half minutes to the verge of 2nd crack
to be a good working range. However , This does not work for all beans.
Time heat etc depend on ambient temp, mass of the bean and it's moisture
content.
On Wed, Nov 9, 2011 at 11:09 AM, Malvene Lemerick  wrote:
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3) From: Rob Lombardi
Malvene,
 
I don't think it's necessary to have it drip down the side of the cup. Heck, some people prefer the naked portafilter, where the espresso has zero contact as it falls to the cup. Either way, I usually take an espresso spoon and mix the espresso before drinking (no sugar, just take the spoon and move it back and forth a couple times. And then it's good to let it cool slightly (especially with a preheated cup) for better flavor; I usually can only wait 10-15 seconds since I'm impatient to drink it after I pull an espresso.
 
-Rob

4) From: michael brown
Excellent questions Malvene,The main variables you can control are the grind, dose (amount of coffee), and tamp pressure.I like to have 5-8seconds from the time i flip the lever til the first drop comes out. Then I like my extractions to be between 18-24 seconds (time starts when first drop comes out).  I like my total shot volume to be 2 ounces.  Adjust variables one at a time til I reach my desired shot volume with my timing parameters. I would adjust tamp pressure and dose before getting too carried away with the grind settings. That's not, of course, to say that dialing in on the grind isn't uber important.You will probably find that if you can land within those parameters your shot will probably "mouse tail" at the beginning or maybe all the way through.
As far as roasting goes. 10 min is fast for me.  I like to be at first crack at 10min then stretch out the time between 1st and 2nd, really lets the beans develop, as much as 5min between 1C and 2C depending on the bean.
All these things are just basic guidelines that I have found result in the better shots for me.  Use these if you wish as a starting point, then adjust and come up with what makes the better shot for you.  Have fun! Play with it!
Michael BB'ham, AL
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5) From: Joseph Robertson
My experience as well Sandy. My hand is the gauge. For beginners though,
start with the thermometers and get used to what it feels like on your hand
at the finish temp.
Joe
On Sat, Nov 12, 2011 at 4:02 PM, Sandra Andina wrote:
<Snip>
-- 
Joseph Robertson
Sasquatch Coffee Roasters
Craft Coffee Roasting by Design
joe http://www.jolindas.com(360)521-3104     PO Box 451 Stevenson,Washington 98648 USA
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6) From: Joseph Robertson
When I first got this Nuova Simonella with the lever instead of the knob
like the LM's, I wondered how I was going to hold the lever where I like it
and hold the bottom of the pitcher at the same time.  So full on steam
presser it had to be. Talk about a fast learning curve. With so much steam
it all happens fast.
I'm still in a learning curve for small 6 or 8 oz latte's.
Joe
On Tue, Nov 15, 2011 at 6:06 AM, Sandy Andina  wrote:
<Snip>
-- 
Joseph Robertson
Sasquatch Coffee Roasters
Craft Coffee Roasting by Design
joe http://www.jolindas.com(360)521-3104     PO Box 451 Stevenson,Washington 98648 USA
Homeroast mailing list
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