[Homeroast] Espresso advice

Joseph Robertson theotherjo at gmail.com
Sat Jan 9 15:46:36 CST 2010


When you get close let me know, I'll have my attorney call yours to draw up
the papers, <];^)))))))))).

On Sat, Jan 9, 2010 at 1:45 PM, Joseph Robertson <theotherjo at gmail.com>wrote:

> 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...
>> > _______________________________________________
>> > Homeroast mailing list
>> > Homeroast at host.sweetmariascoffee.com
>> >
>> http://host.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.com
>> > Homeroast community pictures -upload yours!) :
>> http://www.sweetmariascoffee.com/gallery/main.php?g2_itemId=7820
>>
>> _________________________________________________________________
>> Hotmail: Powerful Free email with security by Microsoft.
>> http://clk.atdmt.com/GBL/go/196390710/direct/01/
>>  _______________________________________________
>> Homeroast mailing list
>> Homeroast at host.sweetmariascoffee.com
>>
>> http://host.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.com
>> Homeroast community pictures -upload yours!) :
>> http://www.sweetmariascoffee.com/gallery/main.php?g2_itemId=7820
>>
>
>
>
>  --
> Ambassador for Specialty Coffee and palate reform.
>



-- 
Ambassador for Specialty Coffee and palate reform.


More information about the Homeroast mailing list