germantownrob Senior Member Joined: 2 Dec 2007 Posts: 2,152 Location: Philadelphia Expertise: I love coffee
Espresso: Duetto 3, A Dead Oscar Grinder: Vario-W, Preciso w/Esatto,... Drip: Brazen Roaster: Diedrich IR-1, HT B
Posted Thu Jun 13, 2013, 9:17am Subject: Re: Cinnamon, American & New England roasting (VERY LIGHT ROASTS)
I have roasted many pounds of Panama Gesha's but never before City roast (when first crack ends). City and City+ is where I like them, full city is good if you can't slow the roaster down enough after the start of first, it will allow the center of the bean to get roasted but it is not ideal to get the true flavor of the panama Gesha IMO. Doing City roasts well are the trickiest roasts to me, especially for espresso since I want the acid toned down even more then for other brew methods. I like a minimum of 2min from the start of first crack until the end of first crack for a City roast.
Posted Thu Jun 13, 2013, 9:34am Subject: Re: Cinnamon, American & New England roasting (VERY LIGHT ROASTS)
Jim Schulman did some very light roasts for the food-coffee pairing experiment we tried a few years ago. The results were generally great, and some of them were amazing as food pairings. Note that most were served at or near room temperature. Also used an immersion brewing method.
Which when pairing with food is a good thing. You do not want the coffee to take over the food, but rather complement it. The choice of coffee is critical. The Lintong & Cenaproc was AMAZING with the cheese.
Dana Leighton - Espresso hack and CoffeeGeek moderator
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