[Homeroast] espresso roast profiles

Yakster yakster at gmail.com
Wed Jan 6 00:55:03 CST 2010


What, pray tell, is a centrifuge extractor?

Can you share a picture?

-Chris

On Tue, Jan 5, 2010 at 10:16 PM, Robert Yoder <robotyonder at hotmail.com>wrote:

>
> Greetings, and Happy New Year, everyone!
>
>
>
> The Crema produced by my centrifuge extractor is blond and delicious!
>
>
>
> While the resultant cup is not as deeply extracted as true espresso, in its
> case, the crema is not a source of bitterness.
>
>
>
> Happy Roasting,
>
>
>
> robert yoder
>
>
>
> sent from an old, walnut deco-period table
>
>
>
>
>
> > From: ckevinj at gmail.com
> > Date: Sat, 2 Jan 2010 13:34:35 -0600
> > To: homeroast at lists.sweetmariascoffee.com
> > Subject: Re: [Homeroast] espresso roast profiles
> >
> > 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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