[Homeroast] questions requesting answers from knowledgeable members

Joseph Robertson theotherjo at gmail.com
Tue Nov 15 01:59:18 CST 2011


My experience as well Sandy. My hand is the gauge. For beginners though,
start with the thermometers and get used to what it feels like on your hand
at the finish temp.
Joe

On Sat, Nov 12, 2011 at 4:02 PM, Sandra Andina <folksingersandy at gmail.com>wrote:

> 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
> > content.
> >
> > 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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> >>
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-- 
Joseph Robertson
Sasquatch Coffee Roasters
Craft Coffee Roasting by Design
joe at sasquatchcoffee.com <http://www.jolindas.com>
http://www.jolindas.com
(360)521-3104     PO Box 451 Stevenson,Washington 98648 USA


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