[Homeroast] espresso roast profiles
disracer at msn.com
Fri Jan 1 16:51:06 CST 2010
Okay, so i know that espresso is a beverage and not a coffee or color. I've had some great S.O. espressos around City+. Looking at Tom's Espresso Tip's pages i see that too light of a roast can produce a pale crema which i sometimes also get. So my question for discussion is, to what degree of roast do you take your for-espresso beans? I refuse to burn my beans and take them into the black, oily region. Tried that, not doing it again. As i said, i've had some decent SO's from City+ all the way to the first couple of pops of the 2nd crack. But a lot of my espressos DO end up with a pale crema and not that dark brown/amber color i'm seeking. Thanks!
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