I've noticed that most people here who drink espresso also drink drip, how do you guys roast for both? Do you just do 1 roast and use it in both, or do individual roasts for each or alternate? Just wondering, i drink espresso almost exclusively, but i enjoy drip and vac pot sometimes, but i find that if i roast a batch in my BBQ, i don't end up using it all, that is especially true for single origins, since i don't use those in espresso. jason |
For me, it depends what I'm drinking for espresso. For example, last night I did two lbs of Moka Kadir in my BBQ (to try out the new motor - old one wouldn't turn more than about 1.5lbs) - I'll quite happily drink that as espresso at home and in a presspot/Moka brew at work. However, if I'm roasting something like CIBE for espresso, I'll do a second roast of a 1/2 lb or so of something else for work. -mike <Snip> |
There's espresso extraction and then there's espresso the beverage shot. While I don't do "shots" that often espresso extraction is my primary brewing method for "coffee". I roast the same for lungo lungo Americano/ristretto Cafe' Crema Americano as I do for vac or press, I don't *do* drip. (though the same roasts are pre-ground, vac bagged and frozen for Debi to take to work for her 4cup dripper) Most roasts for "coffee" don't work well as straight shots. Usually too acidic IMO, and I like acidic! (in balance with body) Conversely most roasts/blends which are great as shots are too bland as coffee to me. Drinking an after work lungo lungo Americano Kube's Kona... Kona Konnaisseur miKe mcKoffee MCSE (Maniacal Coffee Systems Engineer/Enthusiast;-) URL to Rosto mods, FrankenFormer etc.http://mdmint.home.comcast.net/coffee/Rosto_mod.htm |
I tend to roast for each individually. The exception is with new beans, where I tend to roast once to cup, then a second time to taste as straight espresso. This is largely due to my fascination with blending. -c |
Jason, I just came home from the Symphonic Band - hoot! So this may have been answered to the Nth. I roast lighter for brewed (pour over, Vac pot) than I do for Espresso - but I'm closing the gap. I have become an Espresso first, Americano second, Vac brew third - all the other stuff about the same for fourth. If I had to pick one there would be no contest - espresso. John - looking for my trumpet mouthpiece - I think my wife hid it. On Tue, 2004-02-17 at 19:12, Jason Molinari wrote: <Snip> |
Sometime around 17:12 2/17/2004, Jason Molinari typed: <Snip> I compromise. Normally for drip I roast to about 435 F (455 is 2nd for me). If it is a dual use bean I go just to or into 2nd (450-455). Rarely do I go far into second as I am just not a roast taste fan. As for roasting for espresso, I just make sure it is fully roasted via a reasonably long roast (11-13 min) <Snip> I love single origins as espresso, if for nothing else the learning experience (and some are really good that way). <Snip> -- John Nanci AlChemist at large Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.dreamsandbones.net/blog/http://www.chocolatealchemy.com/ |
--- AlChemist John wrote: <Snip> Espresso:Drip drinks ratio is 4:1. I roast for espresso, but the challenge I set for myself is to capture the best of the varietal character that I can. This leads to an occasional (ok, a bit more than occasional) espresso under-roast. The slight under-roast, while usually drinkable and "interesting" for espresso becomes drip or vac. I believe that drinking these drip and vac versions of my espresso roasts "educates" my palate and clues me into noticing espresso flavors that I'm sure I'd otherwise miss. Martin ===== Martin Do you Yahoo!? Yahoo! Mail SpamGuard - Read only the mail you want.http://antispam.yahoo.com/tools |