[Homeroast] questions requesting answers from knowledgeable members

Rob Lombardi rob at lombardispot.com
Wed Nov 9 14:39:11 CST 2011

I don't think it's necessary to have it drip down the side of the cup. Heck, some people prefer the naked portafilter, where the espresso has zero contact as it falls to the cup. Either way, I usually take an espresso spoon and mix the espresso before drinking (no sugar, just take the spoon and move it back and forth a couple times. And then it's good to let it cool slightly (especially with a preheated cup) for better flavor; I usually can only wait 10-15 seconds since I'm impatient to drink it after I pull an espresso.
-----Original Message-----
From: "Malvene Lemerick" <malvene at telus.net>
Sent: Wednesday, November 9, 2011 11:09am
To: homeroast at lists.sweetmariascoffee.com
Subject: [Homeroast] questions requesting answers from knowledgeable members

Just watched the earlier recommend video


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



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