[Homeroast] Espresso Progress

Sergio Kusevitzky sergio_kuse at yahoo.com
Tue Sep 7 15:56:40 CDT 2010

I invite you to use a Brazilian (50%) as a base and then add 30% Sumatra for 
body and  20% Costa Rica for sweetness.
You can roast the three to the verge of the second crack. 
I found the Kenya and Hawaiian not suitable for Espresso. They are great for 
French Press or Vacuum Pot.
Good Luck and keep enjoying.

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> From: hperkins at pts-inc.com
> To: homeroast at lists.sweetmariascoffee.com
> Date: Fri, 3 Sep 2010 04:55:19 -0500
> Subject: [Homeroast] Espresso Progress
> I been out of town for a few days but have made great progress. 
> The coffee is so much better now that it has aged some.  I locked down my 
>grind, one notch above where I get sediment in the cup. Brew times are still a 
>little short but the look of the cremea is much better and the flavor continues 
>to improve. 
> I need to get a blind portafilter for the Gaggia Classic. I have sent sweet 
>marias a question on where to purchase they don't have them on the website.  
>Anyone here got any suggestions?
> I still have quite a bit of roast coffee for drip. Sumatra, Kenya, Costa Rica, 
>Australian, Hawaiian, etc.  can I roast these for espresso?  If so,  I need 
>suggestions on roast profiles or blending.  Honestly, I need to work through my 
>green coffee bin before I make another coffee order. 
> What coffees are best for roasting for espresso or do I order their blends?
> Thanks for all the help guys.    
> Thanks,
> Hank Perkins
> Huntsville Alabama
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