Posted Tue Aug 21, 2012, 6:59am Subject: Re: Pulling a light roasted shot
Yup. I was refering to light shots right at the get go. With my machine regardless that it's an EC155. I have gotten very dark crema before. I proved this yesterday when I dialed down my JBM shot. was able to get thick dark crema. Tasted great. :)
badmajon Senior Member Joined: 26 Apr 2012 Posts: 13 Location: Pasadena, CA Expertise: I love coffee
Posted Fri Nov 8, 2013, 9:35am Subject: Re: Pulling a light roasted shot
I am an espresso newbie and I had been roasting my coffee as I normally would for drip coffee, meaning a very light city roast. My shots were tasting like a sour lemon. Nasty on their own but made passable lattes. Anyway, I roasted to full city, maybe almost beyond that (it tasted a little charbucksy) and I was really suprised how much more full bodied my shots became.
Is it normal then to roast darker for espresso than drip coffee?
Posted Mon Nov 11, 2013, 4:59am Subject: Re: Pulling a light roasted shot
Yeah mostly. Really it all depends on personal preference. I usually roast to a full city or Vienna for espresso but for coffee's like Ethiopia roasting lighter brings out the brightness and fruity tastes I'm looking for in the bean. Are you sure you only roasted to a full city? I can't really even see a Vienna roast giving you any carbon or smokey tastes. If you begin to see any oil sheen then your already in Vienna territory. I only roast very few coffee's past full city because they are able to withstand the heat. (Brazil, Sumatra, Peru)
But yes roasting darker for espresso IMO is for the body mostly and more balanced taste.
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