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Espresso, the Roasting, Tamping, and Pulling thereof
Legoman05
Registered User regular
Registered User regular
For Christmas, I received a coffee roaster. This coffee roaster. I am elated and in a new world of possibilities. Does anyone have any experience in developing a perfect espresso roast? Can I roast the coffee 'light' to retain some of the regional flavor, or is it really best to push it up past second crack for optimum sweetness?
My machine allows me to manually stop the cooling - and then, say, pull the chamber out and dump the beans on a giant aluminum sheet to instantly stop the roasting... is this preferable?
What region makes for the best espresso?
Also, I have the last-generation Starbucks espreso machine, I think it's a Saeco model. It has a pressurized porta-filter, which I have read is weaksauce. I've ripped it apart and taken out the part that makes the pressurization happen, and now I can't get anywhere close to a 30 second shot, or any crema. It may have just been a weak roast. Any suggestions?
My machine allows me to manually stop the cooling - and then, say, pull the chamber out and dump the beans on a giant aluminum sheet to instantly stop the roasting... is this preferable?
What region makes for the best espresso?
Also, I have the last-generation Starbucks espreso machine, I think it's a Saeco model. It has a pressurized porta-filter, which I have read is weaksauce. I've ripped it apart and taken out the part that makes the pressurization happen, and now I can't get anywhere close to a 30 second shot, or any crema. It may have just been a weak roast. Any suggestions?
Legoman05 on
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