Bean: Papua New Guinea Kimel Plantation Peaberry
Roast: Full City + Roast
Time: 1330 hrs @ 5 min 59 sec
1st crack started at 2:22, and ended at 4:25. Moderate chaff. This roast was ended at 5:59, with the first audible snaps of 2nd crack.
Blogged with Flock… Continue reading
Bean: Bolivian Peaberry
Degree: Northern Italian Roast
Age: 2 days old
This is the bean I roasted on the verge of 2nd crack. I expect lemony brightness?? Here’s the pour. Good slow one, good tiger striping, 23 seconds pull. A lot of crema as expected. The pull was guinness-like. The full glass of crema slowly subsided to just 1.5 cm worth of crema. Some hazelnut cloured spots peppered on the surface. Smells great… Continue reading
Bean: Bolivian Peaberry
Degree: Northern Italian Roast
Roast Time: 12.30 pm @ 8 min 45 sec
I ended this roast on the verge of 2nd crack, at around 8 min 45 sec. Only time will tell whether I made a good roast. I normally do not stop the roast until I see oil seeping thru the bean surface. I intend to let this batch rest at least 2 days before I drink it… Continue reading
Bean: Vivace Dolce Decaf
Degree: Southern Italian Roast
Roast Age: 6 days old
Gaggia Espresso given a 5 cycle flush/warmup, Bodum Pavina thoroughly warmed, and sitting in a hot bath. There were patches of oil on the surface of the bean. Espresso Vivace recommends that cofee beans should be roasted to a Northern Italian roast, to maintain the oils within the beans, and not the Southern way, where beans are already seeping to… Continue reading
I am on a roll! My 2nd triple espresso is nearer to a godshot. Perfect tamping by NSEW method, very even, small slow funnel, good tiger striping, It smells and tastes as it did in bean form, crema that outlasts the drink. What a great way to start a new day. Darn! I should be signing up for espresso rehab. I’m addicted to beautiful pours!… Continue reading
Bean: Mexico Oaxaca
Degree: Central Italian Roast
Roast Age: 5 days old
What a great pour today! Gaggia MDF grinder set at 3, Gaggia Espresso machine given a thorough 5 cycle warmup. With my naked portafilter, I can see the beautiful tiger-striping, a slow funnel forming, the tamp was almost perfect, a good slow pour of about 22 seconds, I stopped short because I didn’t want to be too greedy and ruin this… Continue reading
Hello World with a good cup of Vivace Dolce espresso, from espresso Vivace,
undoubtedly one of Seattle’s finest coffee shops. This coffee is
freshly roasted, Central Italian roast, about 4 days old, what I
consider to be a good time to brew this coffee.
Briefly on why I started making my own coffee. Have you tasted
espresso in Singapore? Starbuck’s, Spinelli’s, Gloria Jean’s? I’ve been
to a lot of joints, order a single or… Continue reading
