This is a multi-part message in MIME format. Hi Jim, Really appreciated reading about your system of building a blend. I = like the idea of automatically seeing how each varietal stands up = against the Brazilian backdrop instead of pulling it as a straight shot. = As far as CR for straight espresso, I agree it sure wouldn't be my = choice either. However, Distant Lands Coffee Roasters out of Tyler, = Texas also owns a La Manita estate in the Tarrazo(sp) region of Costa = Rica. I toured their facility in Tyler last summer- pretty impressive. = Anyway, each year prior to the SCAA, they roast up some of their prized = La Manita just a 1/2 shade darker than viennese and pull shots at their = booth during the convention. It doesn't have the crema that all of us = desire. But it certainly surprises you to learn that it is straight CR = that tastes so sublime. It would work good for the 1st shot of the day = in the morning, but just wouldn't hold up for me later into the day. I = wasn't into roasting enough at the time to inquire about their profile, = but I find it very interesting how someone can take a bean and work it = the way they did. I would never want to drink a straight shot of CR = that I roasted in my popper. Cheers, Mike Straub |
On 17 May 2003 at 8:35, Mike Straub wrote: <Snip> <Snip> Hi Mike, That's right! Don Schoenholt took us visiting amateurs to the La Minita booth (everyone write the Mayor). We said hello to Bill McAlpin, and the most courageous of us took a straight LM shot. I think your description is dead on -- the espresso equivalent of a morning coffee. I couldn't believe it. I should have gone back and asked for the roasting profile. Be great if you could find out; otherwise, it's a "don't try this at home, kids" sort of thing. Jim |
Hi Ben and Mike: I roasted some Tanz Peaberry two days ago, just into 2nd crack, I pulled a couple of double earlier this morning. They were good, really bright. If I now understand the term. I am going to mix the tanz with some blue de Brazil and see what happens. ginny |
At 8:35 AM -0500 5/17/03, Mike Straub wrote: <Snip> One of the revelations of this list for me was Mike's discussion of just how he could roast a Kona lightly and still pull an espresso out of it that wasn't sour. The gist of it was to run the latter part of the roast, after onset of first crack, quite slowly so as to guarantee that the bean was evenly roasted all the way through. I just had an interesting experience in which I accidentally stalled a roast of Yauco Selecto so that it finished as a City roast. The flavors are flat and muted, and I now know what "baked" tastes like, but it's interesting to me that as an espresso it isn't sour, even roasted that lightly. Best, David -- Less than 0.1 percent of the U.S. population gave 83 percent of all itemized campaign contributions for the 2002 elections, according to the Center for Responsive Politics. |
I pull shots of single coffees all the time at home. It really lets the flavor of that particular coffee come through--loud and clear. If it's really bad as espresso, I pour a few ounces of hot water into it and call it an americano. Usually tastes pretty good like that. Ed Needham To Absurdity and Beyond!http://www.homeroaster.comed **************************************** ********************************************** |
<Snip> Actually I don't think it'll be too difficult. I'm thinking of giving it a try using a similar roast to what I developed for my Vienna Kona mélange. I could never get a single roast to taste right for shots but this mélange rocks for shots! (as Paul J. said "fine-fine-fine") No you don't get as long lasting crema as with dry processed or (I refuse to use) robusta beans, but man what a wonderful smooth deep bright creamy almost sweet complex shot. I think you'd like it from what you say of your taste preferences. The taste goes on and on and on... Jim, shoot me your snail mail addy offlist (thought I had it but can't seem to find it.) I'll send some for you to critique. I'm down to my last # CRLM (02) so will use CR Miel (02). Which might be better for shots anyway. Maybe not better, but definitely different than CRLM would be. I'll hold off on the roast 'till I hear from you. (I'll send some Vienna Kona mélange too for you to try a couple shots) MM, MCSE;-) FFRmR - RBB - RG - MSB too! PNW HomeRoast List Gathering Info' URLhttp://home.attbi.com/~mdmint/coffee/pnwhrg.htm |