HomeRoast Digest


Topic: espresso variables (6 msgs / 173 lines)
1) From: R.N.Kyle
Great description Steven, me for  one who really is not experienced in =
making Espresso, your description point to an experienced espresso man. =
thanks 
Ron Kyle
Anderson SC
rnkyle

2) From: sho2go
Seems there are a lot of them.  Now that I have a decent grinder, with an
infinite adjustment, I find it interesting that it takes about a half-turn
finer daily from fresh to week-old beans to maintain the same shot.  Of
course humidity will affect that as well.  But I'm wondering, how do most of
you experts ;-) do the actual shot?  I am getting so much crema (basic
portafilter, no enhancements) that my old 3 oz. shotglass overflows before
time or amount is up.  Do you just let it run the 25 sec. and take what you
get?  Its almost impossible to tell the actual amount of liquid when its 3/4
crema.  And what amount do you shoot for?  2 or 3 oz?  Inquiring minds want
to improve their technique.
Mike
homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

3) From: jim gundlach
Mike,
     If you are getting 3/4 crema you need a larger shot glass.
         Jim Gundlach
On Tuesday, December 17, 2002, at 06:07 PM, sho2go wrote:
<Snip>
homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

4) From: Ed Needham
I'm not an expert, and I don't even play one on the Homeroast list, but I
shoot for just a little over 2 oz. (including the crema) in about 25 to 30
seconds.  The crema subsides to about 2 oz. within a few seconds of ending
the pour.  Don't get bogged down with the details, you'll go crazy.  Just
make it taste good.
Ed Needhamhttp://www.homeroaster.comed
****************************************
**********************************************

5) From: john kangas
Same here, I just fill the Illy demitasse to the rim, and it settles to the 
script, (2 oz.) including crema. I do also own a set of Bodum glass 
demitasses, I've come to believe that they're an absolute necessity in any 
coffee snob's arsenal. I keep 'em around in case an espresso-knowledgeable 
homeroast-unaquainted person stops by, then I can introduce them to some 
serious homeroast crema! Yeah, like that'll happen, but a coffee snob's 
gotta be prepared. ;-)
Pretty much, I (personal opinion) try to hit the rim in the 25-30 seconds, 
seems to work out alright.
John
-On the snobbery topic, the UPS guy just knocked. I cast my line, "Oh, good, 
my coffee's here!" Wait for it... "Coffee? Oh, I should have kept that one! 
;-)" Me- "But it's not even roasted yet" UPS guy- "Really? You roast it?"
Fish on!
bwaaaahaahahaha!
<Snip>
STOP MORE SPAM with the new MSN 8 and get 2 months FREE* http://lists.sweetmarias.com/mailman/listinfo/homeroast">http://join.msn.com/?page=features/junkmailhomeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

6) From: Steven Dover


HomeRoast Digest