[Homeroast] espresso roast profiles

Barry Luterman lutermanb at gmail.com
Sat Jan 2 12:22:19 CST 2010


A few months ago someone posted a u tube video about the taste of crema
ruining a shot.
Does any one still have the URL? It might be useful for us to see it again.
On Sat, Jan 2, 2010 at 4:23 AM, Mike Koenig <koenig.mike at gmail.com> wrote:

> Depends heavily on the bean,  most of my roasts for espresso lately are in
> the FC / FC+ range, often stopping just before 2nd crack, but I usually
> rely
> on Tom's roast notes.  I typically try for about 4-5 mintues between 1st
> crack and end of roast (regardless of how dark) if I'm roasting something
> specifically for espresso (usuallly it's Tom's blends).   This was some
> advice from miKe, and my shots have improved considerably since I've
> started
> doing that.
>
> Dont worry about crema - it's overrated and tastes like dreck anyway.
>
> --mike
>
>
>
>
> On Fri, Jan 1, 2010 at 5:51 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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