HomeRoast Digest


Topic: espresso maker (2 msgs / 49 lines)
1) From: Stephen Sadler
I'm probably an espresso iconoclast. I have nothing against the machines. I
love good small appliances and can see the appeal. However, the Italian part
of me grew up with espresso decades before Starbucks, and as the machines
became available people I knew of Italian upbringing - here and there - used
the stovetop espresso makers. We considered machines, however lovely and fun
they are, to be for businesses, especially ones catering to tourists. I
still have that bias. I use stainless; I always though aluminum was a little
suspect in terms of flavor.
To further buck modern coffee society: I roast my espresso to city plus. I
get a concentration of all the flavors the coffee has to offer at that
roast; the same chocolate, fruit, nut, spice tones - but deeper. It's less
bitter, more - to my palate - balanced, with a little sweetness to it. I
lose the nuances with 'espresso' roast. 
At any rate, the stovetop makers are cheap, so you're not out much if you
want to give one a try.  
~ Stephen
On Tue, May 22, 2012 at 10:47 PM, John  wrote:
<Snip>
about the Rancilio Silvia ? And wanted to get some opinions. I'm not opposed
to the price but I've read that it might be expensive for what your getting.
Creating foam is not a priority for me. I love a flavorful shot straight up.
Any comments anyone.
<Snip>
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2) From: Sandy Andina
I'm definitely with you on the lighter roasts for espresso.  With most "Italian" or "espresso" roast levels (as defined by those who ought to know better), I tend to taste more carbon than coffee. You're not bucking "modern coffee society," just "modern wannabe coffee society." Good on ya.
On May 25, 2012, at 12:12 PM, Stephen Sadler wrote:
<Snip>
Peace & Song, 
Sandy Andina
www.sandyandina.com
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