[Homeroast] Light roasted espresso
koenig.mike at gmail.com
Sun Mar 16 19:31:29 CDT 2014
Thanks to everyone for their comments - I'm going to continue
experimenting, and will report back.
One additional comment on the super light espresso I had at Tim Wendelboe -
they specifically told me they put the Kenya into a cold cup instead of a
warmed one, and the barista swirled it around a bit after pulling the shot.
Was very fruity and tea-like, but not overly acidic and bracing like one
might expect. This might be something for people to try if they find they
don't like shots of light roasts.
(they were also super friendly, and once I told them I roast, she insisted
I try the Kenya espresso on the house, and chatted quite a bit. One sure
way to erase the jet-lag...)
On Thu, Mar 13, 2014 at 1:17 PM, Danny Goot <dannygoot at gmail.com> wrote:
> There are typically two ways that coffee will come out tasting grassy in
> the roast defect kind of way.
> 1. Dropping your roast before it has time to develop. Some coffees develop
> faster than others so it takes a bit of experimenting and research. (What
> coffees are in the SM espresso blend? I bet you can figure out which seeds
> are causing the grassy at a low drop temp. And, how is SM recommending how
> to profile the blend?)
> 2. Roasting too hot. The outside may look right but the inside is yet to
> develop. Uneven through out the seed will have this roast defect for sure.
> I call this a "defect" because it is considered a defect of roasting. Now,
> that doesn't mean that it can't or shouldn't be enjoyed this way. There are
> plenty of pallets out there that would prefer a little grassy in their cup.
> Just sayin'!
> Stoked you got to go to Tim Wendelboe's space. One of these days I hope to
> find myself in Oslo!
> On Thu, Mar 13, 2014 at 7:53 AM, gin powell <pchforever at gmail.com> 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
> > 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,
> > ginny
> > 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
> > > the results. I found them a bit plain and one-dimensional in
> > >
> > > Here is a link to a Nordic Roasters workshop, including a presentation
> > > from Tim Wendelboe.
> > >
> > > http://nordicbaristacup.com/2012/10/nordic-roasting-philosophies/
> > >
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> Danny Goot
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