Sweet Maria's Espresso Blends Recommended Brew Temperature? - Page 2

by **drdna** on Mon Jun 08, 2009 8:03 pm

The new Amber blend is by the way different from the old one. It requires in my experience a lower temperature of extraction, but will not yield the same profile. More pointed, less complete now.

by **TheJohnNewton** on Tue Jun 09, 2009 11:10 am

One more days rest for the coffee and a slightly higher temp and the woodiness has decreased. Not sure this will end up being on my favorites list though. Man this coffee puts out LOADS of crema.

Update: This coffee seems to improve with further rest. Seven days post roast and the shot today was pretty good.

by **IMAWriter** on Tue Jun 16, 2009 10:38 pm

KarlSchneider wrote:Hi Eric,

I cannot recommend temps because I do not have comparable data. However, I can say that I find Tom's roast levels consistently too light. This is no criticism of Tom. It is rather the suggestion that you will need to calibrate your preferred taste to Tom's. Once you see the relative positions you can proceed.

I never got an espresso I liked out of the Amber. I loved the Monkey and have done many batches. I suggest keeping the temp on the low side. With that blend you get more flavor complexity at lower temps.

KS

Karl, I've not had Tom's blends roasted by him, just home roasted. I also prefer the Monkey, though by far (IMO) his best green blend was the Workshop blend called Oliophite (forgot how to spell it)
Roasted to full city, no oil, at 8 days it was terrific, and remained that way to day 14.
I liked Monkey just a touch darker, still no oil, or maybe a drop. Pulled around 199, or as close as I could get to that.

by **gyro** on Wed Jun 17, 2009 12:33 am

drdna wrote:The new Amber blend is by the way different from the old one. It requires in my experience a lower temperature of extraction, but will not yield the same profile. More pointed, less complete now.

I prefer it updosed to around 18g, and pulled short (total volume around 1.25-1.5oz) at 94C (circa 201F). Roasted 30 sec into 2nd. Cuts through cap/latte nicely. Stop the pull at the VERY first signs of blonding, or it has an unpleasant aftertaste.


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