Thanks for this. Now it really clarifies. I didn't get it was a metaphor, and maybe here I'd like to bring some insightful information that might bring you a new perspective as well
Denis wrote:You misunderstood a bit everything. I posted those photos and talked about uncracked coffee as a metaphor speaking. Why? because I knew people outside Europe are not so aware of this type of roast.
More and more roasters offer filter roasted coffee, separate from traditional espresso roasts. Let's leave omniroast alone. We are refering to light light filter roasts, not the traditional filter roasts.
Filter roast is coffee roasted light, for brewing, and from some graphics with roast profiles they usually drop the coffee after FC (some after 5-10 seconds, others after 1 minute, depending on the roaster type).
I think the idea you have of "people outside of Europe" is probably from 5 or 10 years ago. As of now, you will find A LOT of micro-roasters using the nordic approach here in the US, and as well in other parts of the world where the specialty coffee market is growing.
Denis wrote:The whole intention of that post was because HB has European readers as well, and on the other topic about Forte, there where already some people thinking about converting Vario's to Forte.
This is indeed a very good intention. People should know that some "weak" grinders out there will be put under extreme stress if grinding very lightly roasted coffee
Denis wrote:Un-cracked coffee is not really so undeveloped, it is just light roast (some beans have entered FC but not all) the density of the beans remain high, you are loosing 11-14% weight after roast.
I'm still struggling a bit with the "Un-Cracked" term, but that's fine, I know now what you're talking about. And yes - I'm very familiar with this level of roast (it's how I roast 99% of my coffee).
For Africans I normally target 11%-12% weight loss, charging with high heat and aiming total roast time under 10 min. Very common to drop with 1st crack underway. Of course the roast profile will change depending on the origin, also whether it's natural, washed,etc.
And as mentioned before, this is not at all uncommon outside of Europe. You can go to any hipster coffee shop here in the US, you'll find it everywhere.
Denis wrote:This is another coffee I opened today, it is a Kenya Filter Roast, but a bit on a higher side. But you cannot describe the taste in words. Yes, it is really hard to pull espresso out of it. You need special tools. I would not waste these on a traditional pump machine.
As you can see not all the beans are cracked.
I think this is another consensus here in the HB community and as well within the specialty coffee community. Pulling espressos from light roasts is hard. I myself have had consistent success in that area after a long learning curve.
I have a very well aligned HG-1 (which haz Mazzer Robur 83mm conical burrs), clamped very well to my countertop. Right now I'm having a delicious Ethiopian Gesha blend, roasted 10 days ago, extraction time is around 45 sec, 19.7g dose in a VST 20g basket. Pre-infusion at 3bar for about 11 sec, then ramp up to 9bar and back to 6bar in the final 10 sec of the shot. Really pleasing in the morning!!!