[Homeroast] Espresso

Frank Parth fparth at me.com
Wed Oct 15 23:23:02 CDT 2014

The best thing I can tell you is to keep detailed logs on each roast. As you experiment with different roast levels, grind size, and brewing temp/time you’ll find different flavors in the coffee. When you find something you really like, try and repeat that roast. 

During the roasting process note the ambient temperature, the quantity of the beans, the length of the roast, when first crack occurs and when second crack occurs (if you go that far), the temperature you dropped the roast at, and how long you cooled it. This will give you a fair amount of data to compare between roasts. 

If you are technically inclined,  you can buy the Artisan software and a thermocouple to graph the ramp up of the roast on your computer. 

Roasting coffee is a continuous quest to find the perfect roast for each bean.

Good luck with your experiments.

Frank Parth

On Oct 15, 2014, at 8:53 PM, Terry <mrhomn at yahoo.com> wrote:

> Hello fellow home roasters,
> I recently came across a bargain I could not pass up and now I am the happy owner of a quality espresso machine for home brewing.  I cannot believe I ever thought I did not need one of these.   This of course lead to several other required purchases including a burr grinder.  I cannot believe I ever thought I did not need a burr grinder.  I am having fun experimenting and pulling shots and tasting coffee with a new appreciation.  I was running low on beans so I went to Sweet Marias website to make my order.  As I was making my selections I saw beans recommended for espresso and those that are not.  I purchased both recommended and not recommended varieties and I plan to sample all of them as espresso, but I am wondering why some beans are not recommended.  Any advice or thoughts on what I should I expect with my experiments?  
> -Terry
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