HomeRoast Digest


Topic: Espresso, coffee crema, coffee americano, french press (3 msgs / 46 lines)
1) From: Mark Neuhausen
This is a multi-part message in MIME format.
I am now able to roast coffee and have noticed the major taste =
differences between the same beans with the same ground as espresso and =
coffee crema with my espresso machine.  (I define coffee crema as =
continuing to extract coffee after the two shots into the same cup to =
get a 5-6 oz. cup.)  
My question is how much difference in the drinking experience between =
coffee crema, coffee americano (add hot water to the two shots of =
espresso), and french press?  And if I buy a french press, what setting =
do I use on my Solis Maestro to get coarse enough coffee?
-Mark

2) From: The Scarlet Wombat
Mark, each method extracts flavors somewhat differently.
I make my cafe cremas a bit differently from you, I grind the coffee a bit 
coarser than for espresso and pull 5 ounces through that, it seems to get a 
better flavor than just continueing to extract after a double, which tends 
to turn bitter.
I used a French Press pot for years, until I got my sl90 espresso 
machine.  I tried a couple of Americanos and am a convert.  The Press pot 
sits on a shelf, I pet it now and then to assure it it has not done 
anything bad. [smile]
The Americano attenuates espresso, making the flavor profile more 
interesting than in a press pot, to my taste.  Espresso extraction pulls 
the maximum flavor from the coffee, so in my view, the Americano has more 
flavor for regular strength coffee than any other brewing method.  But, it 
is all a matter of taste.
Dan
homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

3) From: Ben Treichel
Mark Neuhausen wrote:
<Snip>
Don't use a course grind, just use an electric drip and shorten the time 
before you press.
<Snip>


HomeRoast Digest