Quote:
Originally Posted by Mr B
Thanks guys. So basically it sounds like you run your Espresso Machines just like I run my Press...with whatever is good at whatever roast levels you like.
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I do roast for espresso and the profile is different then for other brews. I like to stretch the roast time after the start of first to end of roast to caramelize the sugars more for a sweeter cup. I do some blends where I compromise the finish phase so that it will work for espresso or other brews. I consider a city roast for espresso to be the most difficult roast, stretching the roast from the start of first to the end of first crack (city) to get 3 min and not stall the roast is tricky.