[Homeroast] questions requesting answers from knowledgeable members

Sandy Andina sandraandina at me.com
Tue Nov 15 08:06:04 CST 2011


That's what I meant. When I started out I used a thermometer and learned what the right pitcher temperatures for stretching and frothing felt like against my free hand.

Sent from my iPad
Sandy
www.sandyandina.com

On Nov 15, 2011, at 2:59 AM, Joseph Robertson <theotherjo at gmail.com> wrote:

> 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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> 
> 
> 
> -- 
> 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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