[Homeroast] espresso roast profiles

Barry Luterman lutermanb at gmail.com
Sat Jan 2 13:21:30 CST 2010


Yes that's it. For a while I was doing it and noticed an improvement. Now
when I remember I just remove a little and stir. It seems,to me, just
stirring the shot improves it. Anyone else removing the crema?

On Sat, Jan 2, 2010 at 8:31 AM, Yakster <yakster at gmail.com> wrote:

> I think that this video from James Hoffmann documenting the Coffee
> Collective in Denmark skimming the crema off is the source:
>
> http://www.jimseven.com/2009/07/06/video-1-crema/
>
> I normally leave the crema on, myself.
>
> -Chris
>
> On Sat, Jan 2, 2010 at 10:22 AM, Barry Luterman <lutermanb at gmail.com>
> wrote:
>
> > 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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