[Homeroast] espresso roast profiles

Ed Needham beans at homeroaster.com
Sat Jan 2 08:12:20 CST 2010

Crema color can be a result of light roasted beans too.  Or beans that are 
dark on the outside, and light on the inside due to a too hot/too fast 
How does the shot look as it's coming out of the portafilter.  Would you 
describe it as 'oozing' out?  Dribbling out in spurts?  Pouring out?  If 
you've got a machine that can do a decent shot, and a grinder that can do a 
fine and even espresso grind, then it's just a matter of finding the right 
grind, with a good tamp (to avoid channeling) and adjusting the grind until 
you almost choke the machine.  If the crema is still not looking so good, it 
may be the water temperature is off a degree or two.  On most consumer 
machines, there is no way to fix the water temp problem aside from 'temp 
surfing', which is pulling the shot right after the machine heater cycles 
and water temp is where you want it.

If I was a betting man, I would bet the poor crema appearance is a 
combination of all of the above, and fixing them one by one will bring you 
success, and an espresso that will taste great.
Ed Needham
"to absurdity and beyond!"

----- Original Message ----- 
From: "Allon Stern" <allon at radioactive.org>
To: "A list to discuss home coffee roasting. There are rules for this 
list,available at http://www.sweetmarias.com/maillistinfo.html" 
<homeroast at lists.sweetmariascoffee.com>
Sent: Saturday, January 02, 2010 4:11 AM
Subject: Re: [Homeroast] espresso roast profiles
> On 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.
>> But a lot of my espressos DO end up with a pale crema and not that  dark 
>> brown/amber color i'm seeking.
> Why are you seeking a color, not a flavor? Are you going to marvel at 
> your shot's good looks or are you going to drink the thing? Or is the 
> flavor lacking, and you think the color is an indicator?
> allon

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