HomeRoast Digest


Topic: brew temps and roast degree relationship (2 msgs / 61 lines)
1) From: sci
Has anybody experimented with the relationship of brew temperatures to
roast degrees? I know that there is a relationship of temperature to grind,
with finer grind extracting much quicker with hotter temps.
 So are there any general brewing guideline like darker roasts requiring
hotter temps and lighter roasts needing a lower temp?
One day, I will buy a refractometer (mojo) and do some extraction tests of
these things.
Thx,
Ivan
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2) From: Bryan, Compass Coffee
In my experience darker roasts take a cooler temperature.  Obviously that=
's as vague as it gets, but experiment and you'll get your own opinions. =
 If I'm pulling a shot of a coffee who's roast hit second crack, 450f ran=
ge, then I'm probably pulling my espresso shot 2-3f cooler.
 
Bryan Wray
Compass Coffee
Bryan
 From: sci 
To: homeroast =
Sent: Wednesday, December 7, 2011 9:02 PM
Subject: [Homeroast] brew temps and roast degree relationship
 =
Has anybody experimented with the relationship of brew temperatures to
roast degrees? I know that there is a relationship of temperature to grind,
with finer grind extracting much quicker with hotter temps.
So are there any general brewing guideline like darker roasts requiring
hotter temps and lighter roasts needing a lower temp?
One day, I will buy a refractometer (mojo) and do some extraction tests of
these things.
Thx,
Ivan
Homeroast mailing list
Homeroasthttp://lists.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetma=riascoffee.com
Sweet Maria's Forum
Our new Coffee Library
Homeroast mailing list
Homeroasthttp://lists.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetma=riascoffee.com
Sweet Maria's Forum
Our new Coffee Library


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