[Homeroast] Light roasted espresso
edbourgeois at gmail.com
Sat Mar 8 09:15:30 CST 2014
There are thoughts that the drying phase has some added importance in light
roasts. Not going too fast during that phase and thus carrying too much
free moisture. And then speeding up through the ramp to first.
On Fri, Mar 7, 2014 at 2:38 PM, Pam Pearson <pjpearson76 at hotmail.com> wrote:
> Hi Mike,
> I am fairly new to roasting, but I put the beans in around 215 and then
> adjust the Hottop after it reaches 350 and lower the temp and add the fan.
> It slows the process down and I have not found the beans to be grassy.
> I have specific instructions if you would like to try that. By the way,
> what do you use to make your espresso in?
> > From: koenig.mike at gmail.com
> > Date: Fri, 7 Mar 2014 14:11:35 -0500
> > To: homeroast at lists.sweetmariascoffee.com
> > Subject: [Homeroast] Light roasted espresso
> > In an effort to get some chatter back on the list - here is a topic I've
> > been on lately..
> > I had the good fortune to visit Tim Wendelboe's shop in Oslo, Norway (I
> > there for work and had some free time).
> > They had two different espressos, both were single origin, (one from
> > one from Colombia) and both were roasted very lightly, probably no darker
> > than City+. The beans were still quite mottled. They were, hands down,
> > the best shots of espresso I've had, and the Kenya was just full of fruit
> > and very sweet. Now I've become obsessed with roasting lighter for
> > espresso, but I'm struggling with how to not get the grassy taste that
> > come with lighter roasts.
> > So far, I've been trying to drop the beans in at a higher temperature in
> > HotTop and going for a faster time to 1st Crack, then trying to go slowly
> > from the start of 1st until finish. I did get a phenomenal batch of
> > SO espresso this way, and the two Workshop blends I have are pretty good
> > this way, but sometimes a little grassy.
> > Has anyone else been trying very lightly roasted espresso?
> > Thanks,
> > --mike
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