Espresso Roasting

Recently I’ve been trying to take the Brazil Recreio and roast it for espresso. The trial and error turn around on this is much longer than on the roasting for other brewing methods, since I have to wait two days to pull the shot rather than immediately cupping it.

Also,I’m not always sure what I’m trying to do to the bean.  I know that I prefer espresso that leans toward sugar browning flavors rather than excessive acidity; this would seem to push for a slightly darker and longer roast.

I have three roasts that will be put out this weekend. Although each of the batches are similar in roast level, each batches took a different amount of time. I’ll be starting with the longest roast and progressing towards the shortest.  My guess is that the acidity will become more noticable as the roast time shortens.

Stop by this weekend and find out.