Basics of espresso - coffeecrew.com - victoria, b.c. canada (#)
„Rule One: Find a micro-roaster that does his/her roasting in reasonable quantities, that is, 4 to 20 pounds at a time. No one can have a store full of "Fresh-Roasted" coffee lazing in lucite bins exposed to the air. Look for a coffee hawker that has small samples of coffees, blends or otherwise that have been roasted in the last few days. Taste.“
http://www.coffeecrew.com/articles/brewing/ basics-of-espresso.html - Cached
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„Most retailers do not roast or blend their coffees and are dependent on a wholesale roaster to supply espresso blends for their use. It's important to purchase fresh-roasted beans every week and buy only a week's supply at a time so they are always fresh. The roasting date must be stamped on the bag so the freshness is obvious.“
http://www.freshcup.com/anatomy.htm
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Coffee Isn't Just a Beverage Anymore...
„Isn't that how we all want to look? Okay, you can also look like a Latte or an Espresso Roast (I'm not kidding). It doesn't stop there, though: these lotions are coffee-scented as well, so you'll both look and smell like the heavenly brew. A bottle of Café Tan will run you about $5.95 - a small price to pay for that caffeinated glow.“
http://www.sallys-place.com/beverages/coffee/ notjust.htm
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The Coffee Review - the world's leading coffee buying guide
„Adapted from Coffee: A Guide to Buying, Brewing & Enjoying; Espresso: Ultimate Coffee; and Home Coffee Roasting: Romance & Revival. St. Martin�s Press.“
http://www.coffeereview.com/reference.cfm
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„Depending on the bean, its origin and the effect you want to achieve, roasting typically takes place between 190 and 220°C - for 10-18 minutes. Does this make it sound like roasting is some sort of exact science? Well it's not. We like to think of it as more of a black art - which is why each and every batch has to produce a real, live cup of coffee for testing by one of our real, live experts.“
http://www.matthewalgie.com/find_out/roast.html
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Tea & Coffee 07/04 - The Craft of Espresso Roasting Part I
„At the same time there’s a return to the craftsman approach to roasting. What draws people to want to roast coffee and to be fulfilled through that is the coffee itself. There’s more scientific understanding available but underneath that there’s more passion toward the craft side of the roasting process. It’s become less of a button pushing process than it used to be a few years ago.“
http://www.teaandcoffee.net/0704/coffee.htm
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