[Homeroast] Espresso advice

Joseph Robertson theotherjo at gmail.com
Sat Jan 9 15:45:37 CST 2010


RayO,
Don't even think about a coffee book from Rayville unless I get the first
right of refusal for the first signed with coffee, copy.
JoeR

On Sat, Jan 9, 2010 at 12:44 PM, Ryan M. Ward
<silvercro_magnon at hotmail.com>wrote:

>
> Rayman , have you ever written a book or considered writting a book, you
> have a writing style(at least from what I see in your posts) very similar to
> an author I used to read and enjoy years ago.
>
> Ryan M. Ward
>
>
>
> *Note: This email was sent from a computer running Ubuntu Linux 8.04 (Hardy
> Heron)
> http://www.ubuntu.com
>
>
>
> > Date: Sat, 9 Jan 2010 03:17:28 -0700
> > From: raymanowen at gmail.com
> > To: homeroast at lists.sweetmariascoffee.com
> > Subject: Re: [Homeroast] Espresso advice
>  >
> > "...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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-- 
Ambassador for Specialty Coffee and palate reform.


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