Square Mile Roast Profile

James_R

Received my latest Square Mile espresso sub yesterday:
Ayichesh Oromia, fully washed, mixed heirloom Ethiopian.

Brewed it as espresso and it was very nice but brewed it as filter today and it was lovely. I presume their roast profiles for espresso and filter differ slightly but to what extent? When is it not a good idea to try an espresso roast as a filter? When it's roasted a touch too dark?

I much prefer the idea of roasting light enough so the coffee can be enjoyed both ways but I'm sure there's good reason for targeting a specific brew method to bring out certain flavours.

adrian522

I would have thought hey would roast the coffee as it is best suited and then it either works as espresso or filter or both. Rather than roasting the same coffee different ways. That is certainly the way Has Bean does it.

Jezek

I think there are two ways to think about this,

1) roasting 2 different ways, for filter or espresso, as the extraction methods and TDS targets are completely different
2) roasting to what you think is best for the bean, and then work around that with your machines.

Heart Roasters recently stopped roasting differently for espresso and filter, and justified (quite convincingly) their decision in this blog post.

James_R

adrian522 wrote: »

I would have thought hey would roast the coffee as it is best suited and then it either works as espresso or filter or both. Rather than roasting the same coffee different ways. That is certainly the way Has Bean does it.

I see they have it available as both here:

http://shop.squaremilecoffee.com/products/ayichesh-espresso
http://shop.squaremilecoffee.com/products/ayichesh

After the success of the filter version of this coffee, we thought it would be great as an espresso. Expect a slightly different flavour profile in the cup, but there are still plenty of floral aromas present.

James_R

Jezek wrote: »

I think there are two ways to think about this,

1) roasting 2 different ways, for filter or espresso, as the extraction methods and TDS targets are completely different
2) roasting to what you think is best for the bean, and then work around that with your machines.

Heart Roasters recently stopped roasting differently for espresso and filter, and justified (quite convincingly) their decision in this blog post.

I read that article before and think it's a good decision on their part but I'm sure other roasters probably like to change the profile for espresso. Most of these specialty espresso roasted coffees are so lightly roasted anyway they work well as filter.

James_R

This is an interesting video on espresso and roasting:

Ben Kaminsky: Espresso: Why you hate it, how to fix it.
http://www.youtube.com/watch?v=a-YI50dUC7g&list=UU0pTCJn1RU-dwGUt8y5lPR

Jezek

James_R wrote: »

Received my latest Square Mile espresso sub yesterday:
Ayichesh Oromia, fully washed, mixed heirloom Ethiopian.

Brewed it as espresso and it was very nice but brewed it as filter today and it was lovely. I presume their roast profiles for espresso and filter differ slightly but to what extent? When is it not a good idea to try an espresso roast as a filter? When it's roasted a touch too dark?

I much prefer the idea of roasting light enough so the coffee can be enjoyed both ways but I'm sure there's good reason for targeting a specific brew method to bring out certain flavours.

nothing to do with anything but drinking this right now. It has blown my mind away. Got it fresh roasted and was mediocre for first 3 days, day 8 now it's one of the best coffees I've tasted all year. By the way I'm drinking the filter roast

James_R

Jezek wrote: »

nothing to do with anything but drinking this right now. It has blown my mind away. Got it fresh roasted and was mediocre for first 3 days, day 8 now it's one of the best coffees I've tasted all year. By the way I'm drinking the filter roast

Are you on the 3fE sub? The two Ethiopians that came in the post last week are delicious!! So juicy.