[Homeroast] Roasting with a Pro

Robert Yoder robotyonder at hotmail.com
Wed Oct 13 16:05:56 CDT 2010


Lovely story, Sergio,
 
Thanks for sharing!
 
Happy Roasting,
 
robert
 
> Date: Wed, 13 Oct 2010 01:49:34 -0700
> From: sergio_kuse at yahoo.com
> To: homeroast at lists.sweetmariascoffee.com
> Subject: Re: [Homeroast] Roasting with a Pro
> 
> Interesting Hank...
> It reminds me the first time I got caught by Espresso and Roasting.
> I used to work for a French/Italian huge company and needed to visit the Milano 
> factory from time to time.
> Each trips was for a week, but I spent in the factory/offices only 3-4 hours a 
> day and had plenty of free time. I did not like Milano and after a few trips I 
> preferred to stay in a small town call Monza (the famous car race...). I walked 
> the wide streets of the nice center almost every day and obviously tried tens of 
> espressos. I found the espresso of Caffe Bianco to be the best. I started to 
> come every day and it was great to talk to the owner, "Seniore". He did not 
> speak english but we manage to understand each other and we enjoyed talking, 
> laughing and just being there! 
> 
> 
> Almost everything that I know about pulling an espresso/capuccino/machiato drink 
> I've learned from the "Seniore". 
> 
> * "The first shots in the morning are not drinkable. Don't be miserly, just run 
> your machine with 3 shots before extracting  the first drinkable shot. (He did 
> it 8-10 times with non-fresh coffee)
> * A long espresso is a short one with addition of hot water. Never run the 
> water through the coffee pack more than 28 sec
> * Always take the cups out prior to cutting the shot. 
> * Watch the cup signature. It gives you a perfect description of your coffee 
> body.
> * It is considerable better to have a very fine grind and a very light (just 
> polish the top) tamping, than the opposite (coarse + strong).
> * You can learn about your coffee freshness by checking the required grind 
> setting. Grind shall be finer as long as coffee gets older. (He had a specific 
> mark in his grinder and when the coffee required it to extract the 28 sec 
> shot... he knew that it is time to throw it away!)
> * If you don't feel the coffee aftertaste 20 minutes after drinking it... your 
> coffee is not intense enough
> * Etc, Etc, Etc
> When I asked him about the roast and blend techniques, he took me to a back room 
> where a small/mid-range very very old italian drum roaster was placed in the 
> center. He roasted Every Day (5 days a week), but keeped the coffee resting for 
> 5 days prior to moving them to the front. 
> 
> He had a binder with hundreds of pages. Each one showing the coffee roasting 
> profile. (looged every 1 minute with specific notes about first and second 
> crack) By logging, he claimed to be keeping full attention to the roast. He 
> said, "when you roast, you need to have all your  senses participating  in the 
> process! FULL ATTENTION"
> * Smell and distinguish roast stages
> * Hear the cracks to distinguish cracks
> * Watch the beans colors and the smoke
> * TASTE the roasted beans. If you like it.. you will like the shot.
> * Touch the coffee at the end to know when to remove it from the roaster and 
> storage it
>  
> I asked him how did he learn... and he was very proud to explain me that this is 
> a family tradition that goes from one generation to the next and it takes 3 
> years of practice to become a good barista. 
> 
> He did not have ANY scientific response to the many "why do you do this or 
> that?" questions I had. His answer was just... "we do it like this or that". He 
> called me "Mr. Perque" (Mr. Why)
> One thing I couln't get from him... the blends. He told me that this is the 
> family secret and they will never share it with others (I saw a bag of robusta 
> in one corner...). They had 3 blends: Normal, Liviano (light) and Siciliano 
> (very very strong.... full of robusta?). 
> 
>  
> I have not visited him for more than 10 years and have no idea if the caffe is 
> still up and running... however nothing about espresso and roasting was the same 
> for me after these trips to Monza!
>  
> Sergio
> 
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> ________________________________
> From: Hank Perkins <hankperkins at gmail.com>
> To: homeroast at lists.sweetmariascoffee.com
> Sent: Wed, October 13, 2010 6:20:41 AM
> Subject: [Homeroast] Roasting with a Pro
> 
> I was in Pensacola FL over the weekend and stopped at The Drowsy Poet
> on Brent Lane.  First off this is a serious coffee shop.  I got to
> know the guy that runs the place.  Serious coffee guy who attended
> coffee school in Portland OR before they opened.  When I came in he
> was running the espresso machine.  He knew how to pull a real shot.
> While talking to him he invited me to come back Monday morning and
> hang out with the head roaster.  They have a Diedrich roaster which
> they run Monday through Friday.  Watching this guy roast changed my
> view of roasting.  He kept a log of the roaster state every 30 seconds
> during the roast.  He told me he had logs for every batch he had ever
> roasted. That big roaster had me drooling.  Wow what control, what a
> beast.
> 
> Now I am wishing I could control my Behmor the way he could on the
> Diedrich.  It was truly fascinating.
> 
> One thing it did confirm, I definitely want a small shop roaster.  Now
> just to figure out how to do it.
> 
> If you hit the FL Gulf Coast the Drowsy Poet is a must stop.
> 
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