Smoky porch roast club!!!! I love it!!!! Welcome aboard the caffeinated train of ...... well, coffee, Joe. I am Jim but my friends know me as "that crazy espresso guy" - Jim
Just got my espresso sampler pack today and of course I had to give it a shot. I'm using an un-modded Toastmaster popper...can't think of the model number off the top of my head...some cheapo from a local store with the side air ...
Just got the silva and unpacked it today. I'm having my 2nd double, and by my standards, it tastes amazing. But the truth is I don't usually get espresso, and am not sure of what my reference point for a good shot is. These shots I've done seem to come out pretty fast. I also have a rancilio grinder ...
... I've been enjoying several Single Origin roasts (Costa Rica, Mexico, Panama, Ecuador, Brazil etc.) but almost none of the blends I got with the Espresso Sampler have been anything I would buy again (unless someone can tell me what I'm doing wrong). The Puro Scuro isn't bad but I haven't liked ...
... coffee and thought I might try making it myself. SM sells the chicory, but I could not decide which coffee to blend with it. And if it's espresso, SM has a multitude of choices. Or could I just take an ordinary bean and roast it into the second crack? For example the aged Sumatran which ...
... 4. I've tried FP and it's pretty uneven at 7, try 6. Not perfect, but it'll be much better than your blade grinder. I have a friend using it for espresso around setting 2, i think. It's not adjustable within an espresso range, but if you get lucky with the grind for that particular coffee/roast, ...
Thats funny - but I believe it: month-old Yirg producing a great espresso. I would ultimately judge "too-light" roast levels by the cup, not the appearance. A really dense coffee will not expand much, will remain very tightly closed even after ...
... just an ounce or two left of that blend I was writing about and was going to throw it away (nearly a month since it was roasted). I made one last espresso just now- this after not touching it for about two weeks. Wow! The overbearing floral flavor has given way to pure sweetness without the flowery ...
... some spicy notes in the aftertaste, but you can definitely get more of that spicy aftertaste in any good Sumatra. I think most people use it as an espresso blend component rather than for regular brewed coffee, which is how I drank it. Another offering they have here at SM right now is Aged Sumatra ...
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