[Homeroast] espresso roast profiles

Yakster 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.

-Chris

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
>
> _________________________________________________________________
> Hotmail: Powerful Free email with security by Microsoft.
> http://clk.atdmt.com/GBL/go/171222986/direct/01/
> _______________________________________________
> Homeroast mailing list
> Homeroast at host.sweetmariascoffee.com
>
> http://host.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.com
> Homeroast community pictures -upload yours!) :
> http://www.sweetmariascoffee.com/gallery/main.php?g2_itemId=7820
>


More information about the Homeroast mailing list