CAPRESSO (#)
„(Grand Aroma beans are specially roasted and blended in Switzerland for exceptional crema coffees and espressos. Your choice of Regular, Decaf and Espresso Roast.)“
http://www.capresso.com/prod_super_f9g.html - Cached
See Technorati for links to this site, see Alexa for related sites and search this website for ›Decaf‹.
Robusta Coffees for Home Roast Espresso Blends
„I would use this in an espresso blend between 10-25% (more than I would normally put, but this is an exceptional robusta). This coffee, like other robusta, adds rich-colored crema to the espresso cup, but also has great flavor attributes that you will not find in common arabicas; it actually has a very sharp chocolate aroma with sweet hints, and a dark-roasted nut character that reflects the level of roast you choose (I prefered 455-460 probed bean temp, a light Vienna roast of Full City ++). The aftertaste is extremely long and very attractive, with jsut the slightest bittering at the end. It has a very thick, full mouthfeel and the aroma has a maple wood suggestion in it.“
http://www.sweetmarias.com/coffee.robusta.html
-
Cached
Espresso! My Espresso! An Ongoing Internet Novel - CHAPTER 53
„ Today I just found hot just how hot roasted coffee can get. You are more than aware that I have been testing the Hottop coffee roaster. I went out into the garage this morning to roast another three batches. The first was 250 grams of Yemen Mocha.“
http://home.surewest.net/frcn/coffee/ coffee53.html
-
Cached
„"The roasting of espresso coffee is a skill as complex as blending but is often brought into disrepute by those roasters that approach this fine art as a study on the subject of cremation," says Matthew Algie's Technical & Quality Director, Ewan Reid After that Ewan gets a bit technical. "Simplistically it's all to do with Roast Height - a function of time and temperature designed to alter the chemistry of the green bean and give the espresso the character we all know." It is essential, apparently, that the roast should not be rushed as this can lead to a harsh and bitter tasting coffee, regardless of the temperature. Roasting has to be undertaken at a pedestrian pace, monitoring the final roast height of the beans with the utmost care as it is this which will determine the flavour of your espresso.“
http://www.matthewalgie.com/find_out/ lab-roastit.html
-
Cached
„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
-
Cached
Archived in Decaf