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  1. #21
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    Yeah fresh for espresso means the window of opportunity is to start using the coffee within days (4-5) post roast and using within 2 weeks or so. It is THAT critical I assure you. I won't even leave coffee in my grinder hopper overnight as even that bit of exposure to oxygen makes a difference. The result will be a bit more thin/flat to me. I brush/vacuum out the grinder after each session to ensure there is nothing left behind to stale and ruin the first double the next morning.

    I understand your dilemma on sourcing/using coffee. You mentioned a Food Saver, which is how I once stored coffee. I bought fresh roast in 5# bulk, vacuum packed in wide mouth Mason pint jars, then put in our deep freezer. That works quite well and will work with the bags as well, but the key is to do this with FRESH coffee, as within 4-5 days from actually being roasted. If a roaster lists a use/sell by date on the bag it likely isn't fresh enough for espresso.

    Good espresso/consistently starts with the coffee, then focusing on other variables like water temp, dose, etc. to dial it in.
    Last edited by shadow745; 07-18-2017 at 03:48 AM.
    I'm a legend among my own kind... you my friend are just a legend in your own mind. Later!

  2. #22
    Senior Member
    Join Date
    Jan 2014
    Location
    Charlotte, NC
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    141
    Quote Originally Posted by shadow745 View Post
    Yeah fresh for espresso means the window of opportunity is to start using the coffee within days (4-5) post roast and using within 2 weeks or so. It is THAT critical I assure you. I won't even leave coffee in my grinder hopper overnight as even that bit of exposure to oxygen makes a difference. The result will be a bit more thin/flat to me. I brush/vacuum out the grinder after each session to ensure there is nothing left behind to stale and ruin the first double the next morning.

    I understand your dilemma on sourcing/using coffee. You mentioned a Food Saver, which is how I once stored coffee. I bought fresh roast in 5# bulk, vacuum packed in wide mouth Mason pint jars, then put in our deep freezer. That works quite well and will work with the bags as well, but the key is to do this with FRESH coffee, as within 4-5 days from actually being roasted. If a roaster lists a use/sell by date on the bag it likely isn't fresh enough for espresso.

    Good espresso/consistently starts with the coffee, then focusing on other variables like water temp, dose, etc. to dial it in.
    U folks do remember that I use my shots for Latte? Doesn't that mean Crema doesn't add to taste once in steamed milk? Are we over playing Crema in this situation? OH! And doesn't medium roast by its nature reduce Crema?
    Last edited by mawil1013; 07-18-2017 at 06:18 AM.

  3. #23
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    Central North Carolina
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    Yes I realize you're using the espresso in milk, but the fresher/better quality the base (espresso) the better the end result will be. Roast level doesn't affect crema much if any at all based on what I've tinkered with over the years. Fresh roast will produce buttloads of crema regardless... Supposedly there is quite a difference between arabica/robusta regarding crema. Never roasted or consumed robusta, so I personally can't confirm.
    I'm a legend among my own kind... you my friend are just a legend in your own mind. Later!

  4. #24
    Senior Member
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    Jan 2014
    Location
    Charlotte, NC
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    Quote Originally Posted by Musicphan View Post
    Do you know when they were roasted? Espresso extraction is very sensitive to freshness of the beans. Grab yourself some fresh roasted beans from Counter Culture.
    I had them well past all references to what shelf life should be for great espresso, but I simply cannot afford to throw away expensive beans for perfection. Real life stuff here. One thing I won't be interested in is buying green beans and roasting at home, just have no interest in it. Going back to earlier post, I personally know native Italians very happy using a preground bag of Illy that is in a cupboard and loaded with sugar., which makes me wonder if in USA we are obsessing too much.

  5. #25
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    I can respect that as I surely don't have lots of $ to throw at coffee. Bought my Silvia/Rocky barely used, but at a great price. Built my roaster... my entire setup cost me about $500 and paid for. Even though you're not interested in roasting thought I would add that all said/done my coffee costs me around $7/lb roasted once I buy greens, factor in shipping, weight loss, etc. Before home roasting I was paying a minimum of $12/lb for artisan roasted coffee and that is on the low end of price spectrum compared to some nationally recognized roasters.

    Italians may have invented espresso, but it took finicky/determined Americans to perfect it. Typical Italian roast/espresso leaves a lot to be desired based on what I've tried over the years and read about via tons of threads/forums. I will admit I'm obsessed with espresso, but feel like I've earned that right based on my journey over the last 9-10 years. IMBHO if one must add sugar to espresso to make it palatable then they just aren't getting the process right.
    I'm a legend among my own kind... you my friend are just a legend in your own mind. Later!

 

 
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