Espresso Vivace Roasteria
David Schomer’s Blog | Cutting-edge espresso technique and equipment review

Archive for " Aug 2012 "

Roasting for Espresso

The range for a Brazil.  Roasting lighter produces a flavor dominated by citric acid, darker and the flavor is dominated by bitterness. In between is a world of varietal notes shading from sweeter into more bittering.
ROASTING FOR ESPRESSO David Schomer, July 2012

The key to developing your espresso roast is precision feedback. The better you are [...]