[Homeroast] Light roasted espresso
greg at gregrothschild.com
Thu Mar 13 10:09:55 CDT 2014
Thanks for your thoughts.
I'm enjoying the Columbian C+ roast I did. In terms of my taste
preferences I'd give it a grade of B I think. It's got a lot going for
it but it's not full featured enough to knock my socks off as a single
origin espresso. The citrus-y brightness is bracing but maybe it limits
the complexity. As a blend element to add brightness I can see it as
being an excellent choice.I will continue to experiment. That's what
this is all about :)
On 3/13/2014 7:53 AM, gin powell wrote:
> Hi Greg:
> I just posted this to an earlier post about light v. dark.
>>>> as a home roaster, a roasting forum administrator, and espresso/cafe
> crema lover I believe that any roast you like is what you should use/brew
> for your espresso.
> it, for me, clearly depends on the bean. what brings out the best or your
> wanted flavor from that bean? it could be a lighter roast. I use every bean
> I roast as an espresso/cafe crema and I drink great espresso.
> whatever "the roast of the moment" is for coffee hustlers/charbucks etc I
> simply consider ho hum, who cares.
> I drink the best of what coffee is grown worldwide and roast to my taste. I
> never roast way into 2nd crack any longer, not necessary to bring up the
> best of a bean, in my opinion.<<<
> let us know,
> On Mon, Mar 10, 2014 at 1:17 AM, Leo Nankervis
> <Leo.Nankervis at skretting.com>wrote:
>> Hi. First post here, so please let me know if I am not doing it correctly.
>> I live in Norway and got into Tim Wendelboe's espresso in a big way before
>> moving to roasting my own. I know from his book and other releases that he
>> is really into brightness and avoids bitterness at all cost, which relates
>> well to the light roasts. Some of his Kenyan espresso roasts I found a bit
>> too bright for espresso, but I always loved them in a cortado. I have tried
>> to roast Kenyan beans to a similar level, but have not been so happy with
>> the results. I found them a bit plain and one-dimensional in comparison.
>> Here is a link to a Nordic Roasters workshop, including a presentation
>> from Tim Wendelboe.
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