[Homeroast] questions requesting answers from knowledgeable members

Barry Luterman lutermanb at gmail.com
Wed Nov 9 14:04:12 CST 2011

I sent that video as a way around using the large hopper on Mazzer
grinders. Also on a unique way of loading a portafilter. The rest of his
techniques could use improvement. You are right he tamps way too hard. The
trick with tamping seems to be having an even load and polishing the top of
the load. It is not necessary or desirable to press down very hard at all.
I find his frothing technique to need improvement as well. He should use a
thermometer and avoid the large bubbles he makes.
 Your other question 10 minutes for an entire roast seems a bit fast. Are
you beans darker on the outside than the inside? If so your roast is
definitely too fast. For 8 oz of beans (for most beans) I find 8 and one
half min to first crack and 11 and a half minutes to the verge of 2nd crack
to be a good working range. However , This does not work for all beans.
Time heat etc depend on ambient temp, mass of the bean and it's moisture

On Wed, Nov 9, 2011 at 11:09 AM, Malvene Lemerick <malvene at telus.net> wrote:

> Just watched the earlier recommend video
> http://www.youtube.com/watch?v=D_BEnIr07G4
> I found it very interesting but have to wonder -Is the amount of pressure
> shown for tamping the norm?
> I find if I compact it too much it seems to take too long for the coffee to
> drip through and we have a pretty amazing espresso machine.
> Also is it beneficial to have the coffee drip on to the side of the cup
> instead of straight down to the bottom?
> I roast my own beans using the bread machine heat gun method and usually my
> roasts of 8-10 ounces takes less than 10 minutes start to beginning of cool
> down.  Does that seem too fast and should I be using a lower heat setting
> on
> the heat gun?
> I am always interested in improving and would welcome the knowledge of
> others.
> Cheers
> Malvene
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