[Homeroast] questions requesting answers from knowledgeable members
folksingersandy at gmail.com
Sat Nov 12 18:02:52 CST 2011
I don't think a thermometer is absolutely necessary once you've gotten the hang of pulling good microfoam. I generally gauge temp now by feeling the pitcher--when it's almost too hot to touch for a full second I kill the steam and then withdraw the pitcher. I don't pour great latte art but the texture & temp are always spot-on.
Sent from my iPhone
On Nov 9, 2011, at 3:04 PM, Barry Luterman <lutermanb at gmail.com> wrote:
> 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
>> 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
>> the heat gun?
>> I am always interested in improving and would welcome the knowledge of
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