mrhomn at yahoo.com
Mon Oct 20 13:55:39 CDT 2014
Thank you Frank and Brian for the roasting advice. I can see where that will be helpful. Any thoughts on why some beans are not on the recommended for espresso list?
From: Brian Kamnetz <bkamnetz at gmail.com>
To: "A list to discuss home coffee roasting. There are rules for this list, available at http://www.sweetmarias.com/maillistinfo.html" <homeroast at lists.sweetmariascoffee.com>
Sent: Thursday, October 16, 2014 9:18 AM
Subject: Re: [Homeroast] Espresso
I would like to add one thing to Frank's excellent suggestions, and that is
to record times at beginning of 1st Crack, end of 1st C, and end of roast.
Tom has an excellent post on the importance of these data:
On Wed, Oct 15, 2014 at 11:23 PM, Frank Parth <fparth at me.com> wrote:
> 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
> 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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