[Homeroast] espresso roast profiles

Kevin Creason ckevinj at gmail.com
Sat Jan 2 13:34:35 CST 2010


I did for a while and it does sweeten it. But I just drink it mostly.

Sent from my iPhone 3gSi

On Jan 2, 2010, at 1:21 PM, Barry Luterman <lutermanb at gmail.com> wrote:

> 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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