<!DOCTYPE HTML PUBLIC "-//W3C//DTD HTML 4.0 Transitional//EN"> Being a filtered coffee drinker for so long, I thought it was time to roast up some beans for some espresso, and get back on that track. However, having learned that like others, I don't care much for the charbucks roast for drip filtered coffee, I was wondering what the practice is by the list in terms of roasting for espresso. Do you take to the typically black, oily level or do some prefer a lighter roast for espresso as well? Thanks, David Gwyn david |
When i roast for espresso, in my drum roaster i go to AT LEAST 5-10 seconds into 2nd crack. Using a drum roaster seems to elongate times. For example, 10 seconds into rolling 2nd is lighter than the same time on a popcorn popper. Makes sense though since the whole time is longer on the drum roast. Anyhow, at least start of 2nd for me, usually 5-10 seconds into rolling 2nd. jason <Snip> |
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Hi all - I was checking up on email (seems like the worm virus took a
chunk out of traffic!) but we're still out of the office till next
Mon. It's nice to have more time to really read the list! I always
skim it, but theres just so many emails...)
Anyway, my history with espresso roasts parallels non-espresso
roasting: I started out preferring darker roasts and gradually found
that there was more flavor and more character in lighter roasts. So
now I am a N. Italian-style roaster for espresso, meaning anywhere
from Full City++ (like Jason, 10-20 secs into 2nd crack) or lght to
mid Vienna. I rarely roast espresso past the midpoint of second
crack. You have to pair the roast with the resting ... I think
lighter espresso roasts need to rest longer and
degas/stabilize/mellow. I actually like older roasts as espresso...
roasts I would probably find slightly, slightly stale as brewed
coffee.
Tom
--
"Great coffee comes from tiny roasters"
Sweet Maria's Home Coffee Roasting - Tom & Maria
http://www.sweetmarias.com |
I prefer a dark brown roast -- definitely not burnt, which is what any black bean is. Mike --- David Gwyn wrote: <Snip> Do you Yahoo!? Yahoo! SiteBuilder - Free, easy-to-use web site design softwarehttp://sitebuilder.yahoo.com |
At 11:26 AM -0400 8/13/03, David Gwyn wrote: <Snip> I prefer roasts at a dark Full City for espresso, at least for single-origin beans. Perhaps fifteen seconds into second crack for many of them. The key, as Mike McKoffee has pointed out, is to run the roast slowly enough that the bean is roasted evenly all the way through: the ground coffee should be the same color as the whole beans. For most blends I seem to like it a little darker, maybe 30-45 seconds into second. I almost never roast to visible oil on the beans. Hope this helps. David -- "A designer knows he has achieved perfection not when there is nothing left to add, but when there is nothing left to take away." Antoine de Saint-Exupery |
David G: I love espresso and it is my drink of the day as a rule, several.... Though a great Crema is fabulous as well but you need to go to see Mr. Rick for those... If you are roasting for espresso I would go into 2nd a bit depending on the bean. I had/have some Sulawesi "Aged Kalossi" Toraja that just goes into 2nd and is great. Carppy looking bean great espresso. Again it is a ? of taste, have fun and try it all out. ginny |
--- David Lewis wrote: I seem to like it a little darker, maybe 30-45 <Snip> Maybe draw a little finer point on the nature of the 2nd crack. 30-45 secs could be a little long to remain oil-less. For me, some fleck is likely from a 30 sec 2nd, and almost guaranteed at 45 secs. This is for a fairly "moderate" 2nd, neither a pokey "snap, snap, snap" nor a string of fire crackers. Also, My current batch of Uganda, taken to about 30 secs, is evenly and lightly touched by oil even though the bean color is between what Tom calls Full City, and Full City Dark. (Overall, this was a 13 minute roast. I can't comment on the relationship between visible oil and the total length of roast as a variable separate from time into second. Maybe someone has some thoughts on this. Maybe the point is . . .pointless.) ===== Martin Do you Yahoo!? SBC Yahoo! DSL - Now only $29.95 per month!http://sbc.yahoo.com |
hello,
i have an I-roast 2-------has anyone had good luck with a good espresso, italian or french roast using an I-roast 2? if so would you please share your "recipe" with a starter roaster like me? ---roast times/temps and such----
thanks, james
hello,
i have an I-roast 2-------has anyone had good luck with a good espresso, italian or french roast using an I-roast 2? if so would you please share your "recipe" with a starter roaster like me? ---roast times/temps and such----
thanks, james
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Espresso isn't a roast it is a drink. You can burn beans in your I-roast if you want. A nice city or full city make a great cup of coffee. I never roast beyond a Vienna roast (dark with no oil showing). I want to taste the bean, not the roast. The darker you roast the less varietal flavor. Why spend money on awesome cupped beans when you just want to taste carbonized beans. James if you really want to experience the awesome taste of homeroast, read Tom's reviews and start with the suggested roast level he recommends. You will be amazed at the amount of flavor and nuances you can experience in a cup of coffee. Les By the way, a Big Welcome to the Adventure of a life time. On 1/15/06, pbear59 wrote: <Snip> |
I am going to roast as a gift for a Lebanese friend who has a coffee shop where I used to buy beans. I would like a recommendation for a bean to use for an espresso roast. I'll be using my IR2 and would appreciate any profile that has worked successfully. Larry Williams -- No virus found in this outgoing message. Checked by AVG Free Edition. Version: 7.5.503 / Virus Database: 269.15.12/1098 - Release Date: 10/29/2007 9:28 AM |
I'd suggest some Monkey to roast for espresso (which isn't a roast per se). That said I'd roast it 4 to 4:30 min start of 1st to end of roast in a fluid bed like the IR2, EOR 30sec or so into 2nd. And if you really want to make it sing add 15% Malabar roasted 5 to 5:30 start of 1st to EOR a good minute into 2nd and 10% Yirg' Kochere roasted 4 to 4:30 start of 1st to EOR just a touch of 2nd and you'll have a real deep complex dancing winner:-) Kona Konnaisseur miKe mcKoffeehttp://www.mckoffee.com/Ultimately the quest for Koffee Nirvana is a solitary path. To know I must">http://www.mcKonaKoffee.comURL to Rosto mods, FrankenFormer, some recipes etc:http://www.mckoffee.com/Ultimately the quest for Koffee Nirvana is a solitary path. To know I must first not know. And in knowing know I know not. Each Personal enlightenment found exploring the many divergent foot steps of Those who have gone before. Sweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/ <Snip> |
I am becoming more interested in espresso - even to the extent of looking at machines on the S.M. site. My question: is espresso always roasted on the darker side - full city + to Vienna? Does it need the oily bean? Larry -- No virus found in this outgoing message. Checked by AVG Free Edition. Version: 7.5.503 / Virus Database: 269.15.19/1106 - Release Date: 11/2/2007 9:46 PM |
No. No. My impression is that a lot of "espresso roast" is taken dark & oily because: 1. It's going into a lot of milk and ice cream topping and it needs >something< to cut thru--and charcoal will 2. "it's always that way" and a lot of people expect that 3. It hides a lot of mediocre coffee under a carbony roast flavor 4. It makes it easier to match the flavor of the blend as the availability & quality of the beans changes Dean Larry Williams wrote: <Snip> |
Larry, I am having a very fine espresso of City roasted Columbian as I type. Espresso is a drink not a roast. Les On 11/3/07, Dean wrote: <Snip> |
Thanks Les and Dean - I know this was a third grade question to you experienced people, but I just didn't know (other than espresso not being a roast). I will be visiting miKe in Vancouver next week and will try his espresso. Larry Les wrote: <Snip> -- No virus found in this outgoing message. Checked by AVG Free Edition. Version: 7.5.503 / Virus Database: 269.15.20/1107 - Release Date: 11/3/2007 11:22 AM |
You are so lucky to be visiting miKe!!! Just hanging around for a while seeing what results he is aiming for and what he does to achieve them will probably be very helpful to you. Any chance you will be able to take some photos and post them somewhere? Brian On Nov 3, 2007 1:35 PM, Larry Williams wrote: <Snip> |
Brian I was think about that this morning. I'll have my camera and will take pictures if he will let me. Larry Brian Kamnetz wrote: <Snip> -- No virus found in this outgoing message. Checked by AVG Free Edition. Version: 7.5.503 / Virus Database: 269.15.20/1107 - Release Date: 11/3/2007 11:22 AM |