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Topic: Roasting for Espresso (19 msgs / 446 lines)
1) From: R.N.Kyle
A question for Espresso roasters.
I was looking for a blend or single origin coffee, that will produce a =
shot that is mild, and sweet, with little or no brightness. Jim Schulman =
has been helping, Thanks Jim, I just was curious to see what other list =
members thought about this.
Thank you
Ron Kyle
rnkyle

2) From: Dan Bollinger
Ron,  For a single origin you might look at the Panama La Berlina. It has
the qualities you want and decent crema, too. Roast into a rolling 2nd
crack.  Dan
A question for Espresso roasters.
I was looking for a blend or single origin coffee, that will produce a shot
that is mild, and sweet, with little or no brightness. Jim Schulman has been
helping, Thanks Jim, I just was curious to see what other list members
thought about this.
Thank you
Ron Kyle
rnkyle mailing listhttp://www.sweetmarias.com/maillistinfo.html">http://lists.sweetmarias.com/mailman/listinfo/homeroastTo change your personal list settings, seehttp://www.sweetmarias.com/maillistinfo.html

3) From: espresso gin
one of  THE BEST espresso coffee's I have found is Tom's Monkey Blend
Espresso.
If you have not tried it, do.
gin

4) From: jim gundlach
Ron,
      The CRCS that some of us tested had a lot of flavor with little 
body and almost no brightness.  It is the closest thing that I have 
tried that matches what I think you are talking about.  Tom does not 
carry it but I seem to remember that some of the discussion listed 
similar coffees that Tom does carry so if you check the list archives 
on the CRCS evaluations a couple of weeks ago, you might find something 
to try.
Jim Gundlach
On Tuesday, April 8, 2003, at 05:29 PM, R.N.Kyle wrote:
<Snip>

5) From: David Lewis
At 6:29 PM -0400 4/8/03, R.N.Kyle wrote:
<Snip>
Well, if your funk tolerance is pretty high, one of the aged coffees 
Tom sells will fit that bill. I happen to like the Aged Sumatra as a 
single-origin espresso, but it certainly isn't for everyone.
Best,
	David
-- 
Less than 0.1 percent of the U.S. population gave 83 percent of all 
itemized campaign contributions for the 2002 elections, according to 
the Center for Responsive Politics.

6) From: Ed Needham
I pulled shots with Aged Sumatra and it was sweet, full bodied and very
bright at all.  As to mild?  Hmmmm...no.
Ed Needham
To Absurdity and Beyond!http://www.homeroaster.comed
****************************************
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7) From: Myron Joshua
I've seen so many posts praising Tom's Monkey Blend for espresso, but, alas,
I don't have an espresso machine.
How is it in Stovetop "Espresso"?
How about French press?
Would there be different roast suggestions for French Press brewing?
best-myron

8) From: Larry Palletti

9) From: Marc Joseph
I think it's great in regular drip, although I know Tom doesn't 
recommend it as such. Never tried tried it pressed.
Marc
Myron Joshua wrote:
<Snip>

10) From: Myron Joshua
Larry wrote:
<Snip>
moka pot.
AND EXTRA GREAT in my Kaliffa Moka Pot;-)
I'll have my friend in SF pick some up for me before his next trip out here
this summer.
Now, i have to consider what special origins to order for him to schlepp
with him on the plan as well.
Too many choices!
Best-myron

11) From: R.N.Kyle
<Snip>
has
<Snip>
Dan I'm all out of Berlina, I do have Boquette, might give it a try.
Ron 
rnkyle

12) From: R.N.Kyle
snip from David.
<Snip>
Snip from Ed.
I pulled shots with Aged Sumatra and it was sweet, full bodied 
I have some Aged Sumatra, and liked as a drip brew, but have not tried =
it as espresso  When 2 people agree, it must be good. I'll try it.
Ron 
rnkyle

13) From: rick A jackson
I've only been roasting for about 3 months. I currently own a Fresh Roast Plus and a Toastmaster hot air popper.
I was wanting some suggestions on a roaster that is good for espresso. I like a french roast and the fluid bed roasters are all right for drip, but what about espresso?
Any help would be appreciated.
Rick
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14) From: Jason Molinari
i used my toastmaster air popper for espresso with no problems.
jason
<Snip>

15) From: Bill Doman
<Snip>
I've used the FreshRoast +, a WBPII, and a Zach & Dani's for espresso.
Even withough modifications or a Variac or anything special like that,
I've found that the FRP can be controlled by cycling between heating &
cooling to extend the roast times.  The Z&D I just don't like, either
in operation or in the results (flat, dull tasting coffee, basically).
The Poppery wasn't as easy to moderate as the FRP without surgery,
which others here can direct you to a wide variety of sites to
explain.  When I started out I also "liked" french roast but after
reading Tom's comments on lighter roasts for espresso and
experimenting, I've found I rarely roast past Vienna roast.
Bill

16) From: Aaron Boothe
Hey,
I have been roasting on my HotTop B for a long time and have enjoyed it very
much.  I have come to the stage however, where I would like to start
roasting for espresso, but I do not really know how.
<Snip>
a Full City (at least).  However, that is the extent of my knowledge.  Is
the entire roast stretched out?  Are there simply certain parts that are
stretched? Is there a general guide for how much time between 1st and 2nd
crack and EOR?
Your help is greatly appreciated.
Aaron
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17) From: Dean De Crisce
Good or bad, I have been roasting only for espresso with the behmor. I generally go  to C plus or FC. I don't know if that is heresy but I want the shot intensity to come from the  coffee variety...not from the roast. I have not found significant differences between the behmors profiles. I am not sophisticated enough in my taste to appreciate it. But the drum roast is substantially smoother, fuller and less bitter than the 4 to 5 minute air popper.
Dean De Crisce

18) From: raymanowen
Place Token on *Go!*-
Get a Better Grinder. Yes, invest, if that's what it takes. Just remember
how much you blow on the Land Barge? Tank of Gas? License? Insurance...
Do tell, what espresso brewer will you be using?
Do an espresso brew of your current favorite bean, grinding it to about half
the physical dimension you use for drip or pour over brewing.
The size of table salt is a good match for a starting reference point.
Remember, if you don't do espresso now, your current grinding method is
probably hurting the coffee. Good burrs can do any grind you want, without
reservation.
Fill the porta filter with fresh grind and physically tap the assembly to
initially pack the grounds. If you have a plastic tamper, push on the disc
with your fingers to pack the coffee. If you got it to settle initially by
tapping, you won't need to use great pressure on the tamper to complete
packing the coffee.
The packing of the granules into a more solid mass in the filter causes
resistance to flow, which builds up pressure when you pump hot water through
it. The physical variables are universally ignored, and your only task is to
grind, pack, brew, taste and vary some easy parameters until you get a
handle on the flavor.
The roast is important, but just start with what you already have, to avoid
a cavalcade of puzzling variables. Varying one thing at a time may seem to
be a slow way to derive your "recipe," but it beats the alternative- the
Crisis shot that starts bad and stays bad.
Cheers, Mabuhay -RayO, aka Opa!
Many people can do an excellent shot on demand and will offer salient
guidance-
On Sun, Mar 2, 2008 at 2:50 PM, Aaron Boothe  wrote:
<Snip>
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19) From: Larry Williams
Aaron
It's the bean.  Everything I roast for drip I can grind for espresso.  
Just had SM Kona @ C and it was delicious.  All my roasts are C to C+. 
Larry
Aaron Boothe wrote:
<Snip>
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