I plan to roast some espresso blends in our HotTop roaster. I will
appreciate any advice on best times for the "Monkey Blend", "Moka Kadir
Blend" and "Classic Italian Espresso Blend" -- they all came from Sweet
Maria's about a week ago. We ordered 2 pounds of each, thus I want to roast
302.4g (2/3 of a pound) batches - each 2 pound bag split into three batches.
I aim for the "Northern Italian" roast, the middle roast in the "Roasting
Degree" picture in David Schomer's book or onhttp://www.lucidcafe.com/cafeforum/factors.html-- and will appreciate any
This Thursday afternoon, our new Isomac Tea espresso machine is scheduled to
be delivered by UPS to our home. Thus, I plan to roast some Moka Kadir blend
this Wednesday. I assume that I will need 14g of coffee for each "double
shot" and that I will get about 250g of roasted beans, each roasted batch
should provide enough coffee for about 18 double-shots of espresso, correct?
I want to aim for the best texture, aroma, and taste both for the coffee and
the milk; an espresso or cappuccino or café latte drink with silky, buttery
textures. I will appreciate any advice for that journey to a perfect cup.
In his "Book Of Coffee", Francesco Illy calls espresso a romantic,
remarkably aromatic, and complex liquid. It is at once a solution of sugars,
caffeine, acids, and proteins; a suspension of tiny particles of coffee
beans and minute bubbles of gas; an emulsion of oils and colloids -- all
concentrated into a small volume and covered with a light, brown-colored
foam known as "crema."
David Schomer wrote in his excellent "Espresso Coffee" book on pages 3 and
5: "...espresso can be made to taste exactly like ground coffee smells, only
more so. A honey-thick nectar ... combining the experience of flavor and
texture ... texture is featured always, and should feel like a pair of
velvet pajamas wrapped around your tongue.") Elsewhere, without the romantic
touch, he calls espresso "a polyphasic colloidal foam made by forcing
pressurized brewing water through finely ground, tightly packed coffee."
About milk texturing, David Schomer wrote starting on page 131 of his book:
Ultra-fine texture is the only desirable milk foam consistency for espresso
making. ...the texture not only offers the most velvet-like mouth feel, but
also enhances to the highest degree coffee's flavor....milk texturing
featuring ultra-fine bubbles will enhance coffee's flavor, mouth feel, and
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