Coffee Roasting Update
by carl on Mar.10, 2010, under coffee, Kitchen
Been kind of successful in the last few weeks in figuring out (trial and error is my favorite method here) how to effectively roast coffee for espresso. At first, I was too afraid of burning the beans, so I pulled them off too early, resulting in thin, quick, watery shots with little crema. After leaving the beans on into what’s called “second crack,” my espresso shots have improved dramatically. I’ve also gotten more used to dealing with the chaff that flies around when the top filter is off (like when I’m stirring the beans). This morning, I’m roasting three different varieties specifically to blend them together and see what happens. This one is 1/3 Brazil Yellow Bourbon, 1/3 Sumatra Mandehling, and 1/3 Bolivian Organic Free Trade. Still having quite a bit of fun with this.
On another note, I successfully refurbished my espresso maker with new gaskets. Functions much better now, and the leak that had developed went away when I descaled the machine.
A Hario coffee dripper arrived last week in the mail, but I haven’t had a chance to test it out yet.
