The emphasis of thios forum is on home roasting for espresso lovers. There's questions about this that tend to get discussed in various places, then the answers are forgotten, then someone asks them all over again somewhere else. I'm hoping this will become the place to find the answers and to have a more permanent ongoing conversation that moves along the state of the art.
Here are some of the questions that I hope will find a home here:
- How are roast levels and profiles for espresso different from regular coffees?
- How does one pick beans for blends and put them together?
- How does one create a blend to fit a desired taste profile?
- I have this bean that tastes stupendous brewed; can I translate it to espresso?
- How can you justify your existence; why not buy espresso blends from the pros?
If you are new to homeroasting, here are some places to get started:
http://www.sweetmarias.com/instructions.html
http://www.homeroasters.org/php/forum/index.php
and of course, the home roasting section of the resources page
