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Topic: "red crema" (2 msgs / 38 lines)
1) From: Les & Becky
Noel,
I don't have a Tea (dreaming about one though) , but I have a much cheaper
Italian Espresso Machine (Saeco), and I often get the dark red crema!  I
think that the color has more to do with the degree of your roast rather
than the machine.  My Konas, St. Helena, Panama, Uganda, and Costa Rican
coffees all pull a nice red because I roast them just past first crack or
just into second crack.  When I roast the Brazilian and some of the
Indonesian coffees as well and my Mocha Java, I don't get the red because I
am going darker on the roast.  Yes!  There is a red crema!!  St. Helena
makes super crema and out of this world espresso.
Les
Roasting in S. Oregon
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2) From: NOEL HONG
Les & Becky,
Thanks for the info.  Next batch of Greenwell Estate Kona will be roasted to 
  "City". My personal preference for this Kona is 10-20 sec. into the 2nd 
crack (HWP). This time I will stop the roast after the 1st crack. Have not 
ever pulled a straight espresso shot with Kona. Just press pot, Americanos & 
Cafe Crema (?same as a Lungo).
<Snip>
Noel V. Hong
email: nhong32590
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