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Home roasted single origins for espresso?
Hamilton
Hey all,

I drink 90% of my beans as espresso and I have enjoyed some commercial SO espressos from roaster like Terrior and such. Can I get a decent shot from pretty much any SO bean or are there certain things I should look for?
Edited by Hamilton on 02/02/2010 10:38 PM
 
John Despres
Hi, Hamilton.

Yes, pretty much any bean will work. I've tried just about everything I roast as espresso. Some are excellent, some not so much...

Try everything you roast. Degree of roast doesn't matter; give the bean the same respect you would for any other brew method.

Yemens, Sumatras, some Ethiopias... All with about 10 days rest to bring down the brighness, and increase the body.

John


Respect the bean.
John Despres
Fresh Roast 8, Gene Cafe, JYTT 1k, Quest M3, Mazzer Mini, Technivorm, various size presses and many more brewers.
 
seedlings
Wait at least 4 days for any origin, longer for the bright ones, as John said... or I just pull them anyway and smack my lips and go about my day!

If you're pullin' 'spros regularly then you're already on top of how to change your grind for different coffees. A lighter roast might need a grind more coarse... but just a hair coarser.

CHAD
Roaster: CoffeeAir II 2# DIY air roaster
Grinder: Vintage Grindmaster 500
Brewers: Vintage Cory DCU DCL, Aeropress, Press, Osaka Titanium pourover
 
Hamilton
Ahhh! Shock 10 days!? I'm gonna have start roasting larger batches!

The blend I'm drinking now actually has improved quite a lot with some time. It's super bright, fruity, acidic etc which I think is probably accentuated by the air roaster.

Do you guys do anything if you want to tame or bring out brightness and fruit? for example, does shortening or drawing out the roast/first crack affect this one way or the other?
 
Koffee Kosmo
I agree with the above comments regarding rest times
Coupled with a good storage method it can enhance flavours

My preferred storage method is a one way valve jar or bag

The one way valve is there to allow the expanding gas to expel but not allow oxygen to enter

Not enough is said about post roast rest time & storage methods, unfortunately most people dismiss it as an old wives tale

KK


I home roast and I like it. Designer of the KKTO
Roaster Build information
https://forum.hom...ad_id=1142

https://docs.goog...lide=id.i0
Blog - http://koffeekosm...gspot.com/

Bezzera Strega, Mazzer Robur Grinder, Pullman Tamper Convex,
(KKTO) Turbo Oven Home Roaster.
 
John Despres

Quote

Koffee Kosmo wrote:
Not enough is said about post roast rest time & storage methods, unfortunately most people dismiss it as an old wives tale

KK



Rest, rest, rest. I'm in the car with KK on this one. Coffee is good when it comes out of the roaster, but WAY BETTER with a few days rest... Storage - well, I just throw 'em in a big red bowl in the cupboard.

Hamilton, what beans are you thinking about roasting? Each one needs a slightly different profile for the results you want in your cup.

John
Respect the bean.
John Despres
Fresh Roast 8, Gene Cafe, JYTT 1k, Quest M3, Mazzer Mini, Technivorm, various size presses and many more brewers.
 
Hamilton
John,

I am thinking about getting some Brazils (from what I understand, they are the base for most espresso blends and I like them) as well as a Peru 'Cusco Canelon', a sulawesi 'tana toraja ke'pe', and either an Eithiopian or a Yemen something or other.
 
seedlings
Hamilton, in general, lower acid coffees "taste" better as a classic espresso cup, and you're on track with many Brazils and Yemens. I'm not so sure for Ethiopians (although I like 'em) since they're usually brighter.

I thought the Bali and Java Indonesians pulled very smooth, classic shots. I also have a Nicaragua that has some Java characteristics that pulls good shots. Can't say for Peru.

CHAD
Roaster: CoffeeAir II 2# DIY air roaster
Grinder: Vintage Grindmaster 500
Brewers: Vintage Cory DCU DCL, Aeropress, Press, Osaka Titanium pourover
 
Koffee Kosmo
I have all my beans as
1] Espresso
2] Syphon
3] Greek/Turkish occasionally

Flavours depend on the roast depth

Think in these terms as flavours change with longer roast times
Grass
Lemons
Berry fruits
Chocolate
Caramel
Charcoal

Hope that helps Hamilton

KK
I home roast and I like it. Designer of the KKTO
Roaster Build information
https://forum.hom...ad_id=1142

https://docs.goog...lide=id.i0
Blog - http://koffeekosm...gspot.com/

Bezzera Strega, Mazzer Robur Grinder, Pullman Tamper Convex,
(KKTO) Turbo Oven Home Roaster.
 
Hamilton
That's awesome, KK. That helps a lot.

I have "Home Coffee Roasting" coming at the library so hopefully that will clear some things up, too.
 
seedlings
And, Hamilton, you can cut the "grassyness" by extending drying times at temperatures below 300F. Ideally, I've read, you'd like to see the bean begin to yellow before it reaches 300F. I've been conscious to do this lately and I believe it allows a lighter roast to taste better as espresso (and any other) cup.

Another_Jim at www.home-barista.com even says that he can stop a roast in the middle of first-crack and not have grassy tastes (and I'm thinking he was referring to espresso when he said this, but I'm not sure). I consider him a very reliable source, although I haven't had the fortitude to try it!

CHAD
Edited by seedlings on 02/05/2010 8:00 AM
Roaster: CoffeeAir II 2# DIY air roaster
Grinder: Vintage Grindmaster 500
Brewers: Vintage Cory DCU DCL, Aeropress, Press, Osaka Titanium pourover
 
farmroast
Generally I look for 3 things in a SO green candidate.. Enough sweetness, not too much acidity and enough body. But in the summertime I occasionally like a bit of zing in a shot. Still needing enough sweetness to balance a little more acidity and possibly less body.
Ed B.
DreamRoast 1kg roaster, Levers, Hand Mills http://coffee-roa...gspot.com/
 
John Despres
Wow, CHAD, another thing to try in the Gene Cafe. Yellow before beans reach 300F, eh?

Not quite sure how to do that. Rumination is called for.

John
Edited by John Despres on 02/07/2010 8:02 AM
Respect the bean.
John Despres
Fresh Roast 8, Gene Cafe, JYTT 1k, Quest M3, Mazzer Mini, Technivorm, various size presses and many more brewers.
 
seedlings

Quote

John Despres wrote:
Wow, CHAD, another thing to try in the Gene Cafe. Yellow before beans reach 300F, eh?


Grassiniess: http://www.home-b...ml#p112029 and http://www.home-b...tml#p89455

Regarding espreosso roasting: http://www.home-b...ml#p140116

CHAD
Edited by seedlings on 02/05/2010 1:20 PM
Roaster: CoffeeAir II 2# DIY air roaster
Grinder: Vintage Grindmaster 500
Brewers: Vintage Cory DCU DCL, Aeropress, Press, Osaka Titanium pourover
 
Hamilton
Wow, thanks. Lots of info there Chad. I am overwhelmed by how little I know as I get going with this.
 
seedlings

Quote

Hamilton wrote:
Wow, thanks. Lots of info there Chad. I am overwhelmed by how little I know as I get going with this.


You and me both. Mostly, I just roast coffee. I read. I roast. I read. I roast. Sometimes the two overlap and roasting improves...

CHAD
Roaster: CoffeeAir II 2# DIY air roaster
Grinder: Vintage Grindmaster 500
Brewers: Vintage Cory DCU DCL, Aeropress, Press, Osaka Titanium pourover
 
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