[Homeroast] Espresso advice

Yakster yakster at gmail.com
Sat Jan 9 15:09:59 CST 2010


Frank, what would be the fun of that?

Ray-O, I enjoy your emails, though I don't always follow them.

Sheer poetry some times.

-Chris

On 1/9/10, Frank Awbrey <frankeegee1 at gmail.com> wrote:
> Ahhh, Rayo, if only sometimes you would talk like the rest of us.:>)
>
> On Sat, Jan 9, 2010 at 3:17 AM, <raymanowen at gmail.com> wrote:
>
>> "...I thought, that you at one point did like espresso.
>> [Initially, I was forced to HATE the abominable drinks (Straight shots)
>> served by genuine baristas at actual coffee shops. Some even told me They
>> don't like straight shots-!-!-?-?]
>>
>> Holy Cow- my opinion matched theirs- their opinion and their shots...
>>
>> Now from your last two postings here I take it that you have never liked
>> espresso and like it even less now...Or have I again completely have your
>> post up side down and
>> inside out?" [You know, the image on the retina of the eye is inverted by
>> the simple lens...]
>>
>> I absolutely did not like the beverage as served by every genuine barista
>> at
>> actual coffee shops. I was ready to reverse my opinion, based on a shot
>> pulled by my friend, Carol. Daz Bog is a local roaster- the stuff they
>> delivered just wasn't fresh. Charlatans. I thought, "Damn! Espresso must
>> just be a way to dispose of coffee beans unfit for consumption."
>>
>> Sorry, my post got truncated by some scheduled maintenance on the Box of
>> 1's
>> and 0's. At 0330hrs I'm supposed to be conducting an inspection of the
>> inside of my eye lids or roasting. Way too cold last night, was Almost 32°
>> F
>> when I roasted 10 hours ago. Cooling/ stopping was a cinch!
>>
>> IMV FC+. Incredible at a relative 20 on the dial of the Mazzer. (Starting
>> point for all new espresso) 20 means nothing, but the burr separation is
>> 0.012". I brewed the second shot at 18, or 0.011"  At the first sip, my
>> Celtic Critic said, "This is *Good,* still room for improvement-"
>>
>> I hope. The Mason jars were ice cold from the ultra-cooled beans, and the
>> grounds out of the grinder made the PF basket cold without the normal trip
>> through the freezer before grinding. How to grind coffee without actually
>> making the grounds warm.
>>
>> I got lots of Blueberry aroma from the roast when the beans were becoming
>> straw colored, none at all in the shots from the juvenile (age15m) roast.
>> Time will tell. We Love espresso on the odd times I do it right.
>>
>> Belay 0300 maintenance.
>>
>> Size matters. Consistent size matters more. Big, sharp burrs matter
>> mostest.
>> I brewed two test shots on the extremely juvenile roast, first at 0.012"
>> setting, then 0.011" setting- at dial settings of 20 and 18, respectively.
>> Once the beans age properly, the flavor difference between 0.011" and
>> 0.012"
>> is Huge, and that's two increments of the dial.
>>
>> Single increments (0.0005") vary the brewing time and the resulting
>> espresso
>> flavor. Even Half Steps (0.00025") make a difference when you're doing
>> some
>> serious (The Symphony in the Cup!) shot pulling. If you're Not Serious,
>> why
>> waste the Wampum or the Excellent Beans?
>>
>> Hilarious Joke, wasting money on beans and an expensive espresso machine,
>> when the grinder is the bottleneck. If you can't taste the difference
>> between a 0.011" grind and a 0.0116" or a 0.012" grind, and your grinder
>> can't hope to hold the increment, you're sitting in the rong pew. It's
>> also
>> unfair competition with the Crummy Coffee Shops of the galaxy.
>>
>> Cheers, Mabuhay, Iechyd da -RayO, aka Opa!
>> --
>> Persist in old ways; expect different results - suborn Insanity...
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>
>
>
> --
> Frank
> "Still the one"
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