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mathof

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  1. If that doesn't work, you might try raising the preinfusion pressure on your LR. Reiss has been giving examples on his forum of how he pulls very light shots by varying pre-infusion pressure (which influences brew water temperature) and shot time. It seems very complicated; he allows 250g of coffee to get the dialing-in right and then enjoys a second 250g bag. But he reports very good results. (Forgive me if you already know, and do, all of this.)
  2. I bought this machine new in June 2014 from Bella Barista. It includes the large chaff collector, and the original extras: base for the roasting cylinder, two instruction manuals and a plastic scoop. There is also a three-foot run of cylindrical ducting connected to an adapter that fits the chaff collector. It is in excellent condition, has been used for only 40-50 roasts and not been modified in any way. Price £300, collected from my flat in central London, EC1
  3. I would think that the shops would have to be setup with an extra, dialed-in grinder. Otherwise it would take time to purge the grinder they were using for their usual espressos and reset it for the light beans they had chosen for the day. Or they could keep a second grinder filled, dialled-in and ready to use. Machines with multiple groups that allow individual temperature settings would be useful, too, as I believe hotter brew water is needed. The main point is that I'd like to taste some ultra-light shots for myself. As to which beans they are: people who write about them seem to know. Scandinavia is often cited as a good source. And, of course, there are agtron numbers that can be taken into account.
  4. There seems to be a trend for pulling espressos at home with very lightly roasted beans which are intended for filter coffee. I’be had mixed results trying this for myself. As it requires finer grinds and longer brew ratios than other espresso, most coffeeshops would find it a struggle to insert pulling ultra-light beans into their normal workflow. Does anyone know any that do, particularly in London?
  5. Thank you for those suggestions. I’ll give them a go.
  6. Does it matter is a roasted bean is much lighter inside than out. I roasted some Guatemala Joya Oscura washed beans (sourced from Foundry) for espresso, and dropped them between. FC and SC. They have 17% of development time. I like the flavour although they must be finely ground and pulled very carefully to get a good extraction yield. The inside is much lighter than the surface, which is also mottled and quite chaffy (image attached). Should I seek to change something on my next roast?
  7. My practice is to dose frozen beans directly from the container in the freezer, and to grind them slightly coarser on the grounds that frozen beans shatter more and thus produce more fines (see Perger). Occasionally, I take a ~125g preserving jar directly from the freezer and let the beans warm up before I use them over a few days.
  8. My Kafatek Monolith Flat came with Titanium Nitride coated Mythos burrs. I keep reading about people upgrading to SSP burrs, but I am unaware of any deficiencies in what I have now that might make me want to change them.
  9. It never occurred to me that there might be a difference in how long it takes beans from small roasters to become drinkable and then fade compared to larger ones. Has anyone else noticed this? Why would that be?
  10. I've just finished a 250g bag of Tim Windelboe's Los Pirineos (El Salvador), which is billed on the label as "Espresso for milk". It's fantastic as a flat white, but also very drinkable as straight espresso. Wendelboe really does what is claimed for him: roasts light, but fully developed and not difficult to extract, beans.
  11. I've never been quite sure what others are referring too when they say that the espresso they are drinking is sweet. I've never been aware of that quality in a pure (non-milk) espresso, unless it just means absence of bitterness. So, it occurs to me to ask if someone can recommend a roasted bean that is, in their opinion, as sweet as it gets. Maybe that way I can find out what others are enjoying, or at least accept that my taste buds are not up to detecting sweetness in coffee.
  12. There are a lot of variables in producing and enjoying espresso. I think the OP is wise to suggest that the might be best off honing his barista and tasting skills before taking on roasting. How is he to know whether a roast is to his satisfaction if he has no confidence in his extraction skills or even his taste in coffee?
  13. You seem to have some kind of film pasted to the top of the LR, to avoid scratching from objects placed there to warm up. Very good idea. What did you use?
  14. The labels used to describe degree of roast, such as "light" or "medium dark" are inherently ambiguous, as they adhere to no known standard. On the other hand, scales such as Agtron numbers are consistent and finely graded. I just came across the shop site of the US roasters Counter Culture. They do give the Agtron roast levels of their coffees. Here's an example https://counterculturecoffee.com/shop/coffee/la-golondrina I, at least, would be grateful if this sort of thing were to become widespread among specialty roasters
  15. Brazil Mantiqueira de Minas, from Horsham Coffee Roaster This is a light roast, but I find it easy to pull rich, satisfying espresso from it on my Londinium 1 (pre-R model). It tastes of fig and chocolate as espresso. I've not yet dialled it in properly for drip, but I expect it will prove excellent there as well. My two V60 attempts were a little over-extracted. The tasting notes promise rum, raisin and chocolate, which seems about right as filter.
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