[Homeroast] espresso roast profiles

Bruce Garley bsgarley.public at cox.net
Sun Jan 3 00:10:22 CST 2010


I stir the shot.

Bruce Garley
Plant Whisperer
San Juan Capistrano, CA and Stillwater, MN
 
Vivir con miedo es como vivir a medias.
 
 
 
 
 
 

> -----Original Message-----
> From: homeroast-bounces at lists.sweetmariascoffee.com [mailto:homeroast-
> bounces at lists.sweetmariascoffee.com] On Behalf Of Barry Luterman
> Sent: Saturday, January 02, 2010 11:22 AM
> To: A list to discuss home coffee roasting. There are rules for this
> list,available at http://www.sweetmarias.com/maillistinfo.html
> Subject: Re: [Homeroast] espresso roast profiles
> 
> 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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