[Homeroast] espresso roast profiles
yakster at gmail.com
Fri Jan 1 16:54:59 CST 2010
I've been playing with City+ to Full City, but I use a slower profile like
P3 on a Behmor for espresso.
I'm just starting espresso roasts, though, so I'm no expert.
On Fri, Jan 1, 2010 at 2:51 PM, michael brown <disracer at msn.com> wrote:
> 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!
> Michael B
> b'ham, AL
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