I have been roasting a lot of micro lot filter brews lately and loving them through V60 and Syphon, but the past couple of weeks I have been running them through the HX as long blacks and have been pleasantly surprised with the results, they can be confronting as espresso but diluted as a long black and letting them cool down gradually all of the flavours, body and acidity shine through displaying the fine qualities of these great beans.
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Light roasts through espresso machine
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I find the secret to lighter roasts as a short black/ristretto for my palate is to grind quite a bit finer than a darker roast.
I use a longer preinfusion and a slower pour to highlight the desired characteristics.
Sean
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I find that with lighter roasts you really need to pull them long to get a full extraction - eg 2:1 brew ratio minimumc, more like 2:5 or 3. I find ristrettos generally a bit a bit sour, and under extracted light roasts can be very sour!
Don't be afraid of a long shot!
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How is 2:5 a longer extraction than 2:1?Originally posted by Bames View PostI find that with lighter roasts you really need to pull them long to get a full extraction - eg 2:1 brew ratio minimumc, more like 2:5 or 3. I find ristrettos generally a bit a bit sour, and under extracted light roasts can be very sour!
Don't be afraid of a long shot!
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Yeah its amazing the difference 5 or 6 degrees in finish temp less in the roaster makes on a 14 to 15 min roast. I like to try all my roasts as filter / AP the day or 2 after.
For the espresso machine and lighter roasts I like to leave them till at least around the 10 day mark, often they get even better in the coming days. Its interesting how very very SWEET some beans can get and the distinction of origin hangs around a long time.
I find it interesting in seeing how long I can run a shot before noticeable over extraction flavours start to kick in. Overall like above I find best enjoyed as long black around the 50 to 55C mark and some coffees when given the chance to cool down a bit more they REALLY open up.
I still keep some beans on hand that have been roasted to that window of first yelps of SC, generally I find they make a more approachable milk coffee which is what most people want anyway. On the odd treat I have milk I think I mostly enjoy it better as well, although a nice DP Ethiopian ,Brazil or Bolivia at a lighter roast can really work in milk.
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Experimental ristrettos or espresso with the lighter SO's is always worth a try. I took your method of 60degree water with a double ris for a 'Schlong' (haha) and it worked out really well for some of them! My usual method while experimenting with SO's was a double ris on its own for most of them but some come out waaay too acidic to be enjoyable. When that happens I would normally switch over to a double ris piccolo.Originally posted by mwcalder05 View PostWelcome to the light side greenman! Everything is worth a try. I like to have my LB with around 60 degree water with a double ris on top. Otherwise known as a Shlong in my cafe
. I find that it brings a lot more clarity and sweetness when everything cools down.
This method of yours is going to be my lazy way of enjoying a nice lightly roasted SO when I don't have time for a siphon. The 'love for the light' in this thread is refreshing.
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