HomeRoast Digest


Topic: Espresso roast (18 msgs / 424 lines)
1) From: David Gwyn
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Being a filtered coffee drinker for so long, I thought it was time to roast 
up some beans for some espresso, and get back on that track. However, having 
learned that like others, I don't care much for the charbucks roast for drip 
filtered coffee, I was wondering what the practice is by the list in terms of 
roasting for espresso. Do you take to the typically black, oily level or do some 
prefer a lighter roast for espresso as well?
Thanks,
David Gwyn
david
 
 

2) From: Jason Molinari
When i roast for espresso, in my drum roaster i go to AT LEAST 5-10 seconds into 2nd crack. Using a drum roaster seems to elongate times. For example, 10 seconds into rolling 2nd is lighter than the same time on a popcorn popper. Makes sense though since the whole time is longer on the drum roast.
Anyhow, at least start of 2nd for me, usually 5-10 seconds into rolling 2nd.
jason
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3) From: Tom & Maria (SweetMaria's Coffee)
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Hi all - I was checking up on email (seems like the worm virus took a 
chunk out of traffic!) but we're still out of the office till next 
Mon. It's nice to have more time to really read the list! I always 
skim it, but theres just so many emails...)
Anyway, my history with espresso roasts parallels non-espresso 
roasting: I started out preferring darker roasts and gradually found 
that there was more flavor and more character in lighter roasts. So 
now I am a N. Italian-style roaster for espresso, meaning anywhere 
from Full City++ (like Jason, 10-20 secs into 2nd crack) or lght to 
mid Vienna. I rarely roast espresso past the midpoint of second 
crack. You have to pair the roast with the resting ... I think 
lighter espresso roasts need to rest longer and 
degas/stabilize/mellow. I actually like older roasts as espresso... 
roasts I would probably find slightly, slightly stale as brewed 
coffee.
Tom
--
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            Sweet Maria's Home Coffee Roasting  -  Tom & Maria
                      http://www.sweetmarias.com

4) From: Michael Geis
I prefer a dark brown roast -- definitely not burnt,
which is what any black bean is.  
Mike
--- David Gwyn  wrote:
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5) From: David Lewis
At 11:26 AM -0400 8/13/03, David Gwyn wrote:
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I prefer roasts at a dark Full City for espresso, at least for 
single-origin beans. Perhaps fifteen seconds into second crack for 
many of them. The key, as Mike McKoffee has pointed out, is to run 
the roast slowly enough that the bean is roasted evenly all the way 
through: the ground coffee should be the same color as the whole 
beans. For most blends I seem to like it a little darker, maybe 30-45 
seconds into second. I almost never roast to visible oil on the 
beans. Hope this helps.
	David
-- 
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nothing left to add, but when there is nothing left to take away."
Antoine de Saint-Exupery

6) From: gin
David G:
I love espresso and it is my drink of the day as a rule, several....
Though a great Crema is fabulous as well but you need to go to see Mr. Rick
for those...
If you are roasting for espresso I would go into 2nd a bit depending on the
bean. I had/have some Sulawesi "Aged Kalossi" Toraja that just goes into 2nd
and is great. Carppy looking bean great espresso.
Again it is a ? of taste, have fun and try it all out.
ginny

7) From: HeatGunRoast
--- David Lewis  wrote:
I seem to like it a little darker, maybe 30-45 
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Maybe draw a little finer point on the nature of the 2nd crack.  30-45 secs could be
a little long to remain oil-less.  For me, some fleck is likely from a 30 sec 2nd,
and almost guaranteed at 45 secs.  This is for a fairly "moderate" 2nd, neither a
pokey "snap, snap, snap" nor a string of fire crackers. Also, My current batch of
Uganda, taken to about 30 secs, is evenly and lightly touched by oil even though the
bean color is between what Tom calls Full City, and Full City Dark. (Overall, this
was a 13 minute roast.  I can't comment on the relationship between visible oil and
the total length of roast as a variable separate from time into second.  Maybe
someone has some thoughts on this.  Maybe the point is . . .pointless.)
=====
Martin
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8) From: pbear59
hello, 
     i have an I-roast 2-------has anyone had good luck with a good espresso, italian or french roast using an I-roast 2?   if so would you please share your "recipe"  with a starter roaster like me? ---roast times/temps and such----
    thanks,  james
hello, 
     i have an I-roast 2-------has anyone had good luck with a good espresso, italian or french roast using an I-roast 2?   if so would you please share your "recipe"  with a starter roaster like me? ---roast times/temps and such----
    thanks,  james

9) From: Les
Espresso isn't a roast it is a drink.  You can burn beans in your
I-roast if you want.  A nice city or full city make a great cup of
coffee.  I never roast beyond a Vienna roast (dark with no oil
showing).  I want to taste the bean, not the roast.  The darker you 
roast the less varietal flavor.  Why spend money on awesome cupped
beans when you just want to taste carbonized beans.  James if you
really want to experience the awesome taste of homeroast, read Tom's
reviews and start with the suggested roast level he recommends.  You
will be amazed at the amount of flavor and nuances you can experience
in a cup of coffee.
Les
By the way, a Big Welcome to the Adventure of a life time.
On 1/15/06, pbear59  wrote:
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10) From: Larry Williams
I am going to roast as a gift for a Lebanese friend who has a coffee 
shop where I used to buy beans. I would like a recommendation for a bean 
to use for an espresso roast.  I'll be using my IR2 and would appreciate 
any profile that has worked successfully. 
Larry Williams
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11) From: miKe mcKoffee
I'd suggest some Monkey to roast for espresso (which isn't a roast per se).
That said I'd roast it 4 to 4:30 min start of 1st to end of roast in a fluid
bed like the IR2, EOR 30sec or so into 2nd. And if you really want to make
it sing add 15% Malabar roasted 5 to 5:30 start of 1st to EOR a good minute
into 2nd and 10% Yirg' Kochere roasted 4 to 4:30 start of 1st to EOR just a
touch of 2nd and you'll have a real deep complex dancing winner:-)
Kona Konnaisseur miKe mcKoffeehttp://www.mckoffee.com/Ultimately the quest for Koffee Nirvana is a solitary path. To know I must">http://www.mcKonaKoffee.comURL to Rosto mods, FrankenFormer, some recipes etc:http://www.mckoffee.com/Ultimately the quest for Koffee Nirvana is a solitary path. To know I must
first not know. And in knowing know I know not. Each Personal enlightenment
found exploring the many divergent foot steps of Those who have gone before.
Sweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/
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12) From: Larry Williams
I am becoming more interested in espresso - even to the extent of 
looking at machines on the S.M. site. My question: is espresso always 
roasted on the darker side - full city + to Vienna?  Does it need the 
oily bean?
Larry
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13) From: Dean
No.
No.
My impression is that a lot of "espresso roast" is taken dark & oily 
because:
1.  It's going into a lot of milk and ice cream topping and it needs 
 >something< to cut thru--and charcoal will
2.  "it's always that way" and a lot of people expect that
3.  It  hides a lot of mediocre coffee under a carbony 
roast flavor
4.  It makes it easier to match the flavor of the blend as the 
availability & quality of the beans changes
Dean
Larry Williams wrote:
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14) From: Les
Larry,
I am having a very fine espresso of City roasted Columbian as I type.
Espresso is a drink not a roast.
Les
On 11/3/07, Dean  wrote:
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15) From: Larry Williams
Thanks Les and Dean - I know this was a third grade question to you 
experienced  people, but I just didn't know (other than espresso not 
being a roast).  I will be visiting miKe in Vancouver next week and will 
try his espresso.
Larry 
Les wrote:
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16) From: Brian Kamnetz
You are so lucky to be visiting miKe!!! Just hanging around for a
while seeing what results he is aiming for and what he does to achieve
them will probably be very helpful to you. Any chance you will be able
to take some photos and post them somewhere?
Brian
On Nov 3, 2007 1:35 PM, Larry Williams  wrote:
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17) From: Larry Williams
Brian
I was think about that this morning.  I'll have my camera and will take 
pictures if he will let me. 
Larry
Brian Kamnetz wrote:
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18) From: Sandy Andina
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NO!!!!   Some of the best espresso blends work best at a City+ roast.
On Nov 3, 2007, at 10:44 AM, Larry Williams wrote:
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Sandy
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www.sass-music.com
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NO!!!!   Some of the best espresso blends work best at a City+ =
roast.
On Nov 3, 2007, at 10:44 AM, Larry Williams =
wrote:
I am becoming more interested in = espresso - even to the extent of looking at machines on the S.M. site. = My question: is espresso always roasted on the darker side - full city + = to Vienna?  Does it need = the oily bean? Larry -- No virus = found in this outgoing message.Checked by = AVG Free Edition. Version: 7.5.503 / Virus Database: 269.15.19/1106 - = Release Date: 11/2/2007 9:46 PM homeroast mailing listhttp://li=sts.sweetmarias.com/mailman/listinfo/homeroastTo change your personal list settings (digest = options, vacations, unsvbscribes) go to http://=sweetmarias.com/maillistinfo.html#personalsettings = Sandywww.sass-music.com
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