Espresso Roasts: Explained
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- Опубліковано 29 тра 2021
- What is an Espresso Roasts, Espresso beans and everything espresso.
𝙅𝙤𝙞𝙣 𝙩𝙝𝙚 𝘿𝙞𝙨𝙘𝙤𝙧𝙙 𝙖𝙣𝙙 𝙎𝙪𝙥𝙥𝙤𝙧𝙩 𝙩𝙝𝙚 𝘾𝙝𝙖𝙣𝙣𝙚𝙡:
/ kylerowsell
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Kyle Rowsell
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#Espresso #Coffee #KyleRowsell
Hopefully this helps some of you today! And at the very least, put a smile on your face 🙂
Loved this! I had a bit of an Idea but this really helped in understanding it better. Thank you for this. Also, I was intrigued to hear that you work especially for the ones who are new to speciality coffee and need guidance. I would love to know more about this soon on a small call or anything that you prefer as that's where I aim towards as well, making speciality coffee as accessible as possible and breaking down the myths/ factors that people get intimidated by, be it equipment cost(for starters) or choosing the right bean for the individual. So, as I am relatively new into this, it'll help me tremendously to get a few insights from you :)
Looking forward to hearing from you :)
As a coffee roaster,
We often profile the roast a bit different. As in we roast the coffee a little bit slower, and often times to the same roast level/degree. Roasting a bit slower can increase solubility, and tame acidity.
Love this. Thanks for sharing!
I am in Madagascar. I have a Gaggia Classic Pro espresso machine. The arabica is fantastic. I have found that adding in about 33% robusta from Madagascar to create a Malagasy Espresso Blend is simply fantastic. Roast level I find best at a sort of lighter side of medium. Coffee is fantastic.
Glad I’m not the only one who has moved on from dark roast for espresso.
Since I drunk a few bags of blue bottle coffee beans I can’t even stand the burnt taste In Starbucks over roasted beans anymore
This was great! Thanks for clarify that Kyle! The difference between espresso coffee and filter coffee was one of the biggest questions in my coffee journey.
Thanks for the comment josh!
Great stuff. Good information and also easy to understand.
I love your excitement level in your videos!
Ah thanks! Much appreciated
What an awesome lecture!! Thank you!
absolutely fantastic video, both super informative and entertaining - thank you kyle !!
Thanks for watching!
This was great. Thank u Kyle
3:34 Didn't know they grew coffee in DC lol
10/10 video. Super thankful. Thanks!
I discovered your channel recently (in my hunt of finding a great entry level espresso grinder😂) and I have to say I am impressed. Coming from watching James Hoffmann's channel, the quality of your videos do not disappoint! Keep up the good work! Cheers ☕️
I appreciate this! Thanks for following along!
Love this conversation with people.
I do too 🙂
Another great video Kyle!
Thanks for watching Anthony!
Needed to fulfill my Colombian duty to highlight it's Colombia with an O. K thanxbai.
Great video!!
Was about to coment the same thing. Although "columbia" is an actual word in english, I have no idea what it means beyond just being the name of stuff
Dang! What’s funny is I’ve been to Colombia and know this. And also spent time ensuring guat. was spelt right. 🤦🏻♂️ honestly surprised you picked up on this!
@@KyleRowsell Hahah don't worry it's alright. But I've always wondered what is "Columbia", why British Columbia is called like that, etc.
Great video, never stop hopping my friend
editing is fire, man!
Thank you!
Excellent video I learned a ton!
Glad to hear it!
Great video since many people don't know how this difference in roast profile affects the beans. I am buying always one espresso and one filter bag and prepare them as espresso. As you said the difference is in the grinding firstly, because espresso roasts are more brittle than filter so I need a coarser setting for espresso and much finer setting for filter roast. Also I tend to pull longer shots with filter roast but that is dependable on what I get in the cup in first place after a regular around 30 sec shot for 1:2 - 1:2.2 ratio. Only thing that you should have mentioned plus in this video comparing them is that filter roasts tend to have more pronounced acidity in the cup usually since the beans are less roasted (in simple terms). And lastly don't forget omni-roasts which are available from many top tier roasters and that profile is their first choice by far. But maybe another video? :)
Keep up the work mate, cheers.
Very informative, I learned something new today, thank you Kyle, keep up the good work!
Thanks!
Kyle hows it going my friend. Thanks for this video. What I would like to add, is a HUGE pet peeve of mine is roasters who sell 10 blend/SO and none have espresso in the title or descriptions. Its frustrating having to read each one, but I get it they sell more beans that way when they don't imply the spro blend is only for espresso.
I have had to email many companies to find out what product they approve for espresso use. Some give me a straight up answer, others diddle around and say "well everything we sell you can make in your machine." For fun I bookmark all the roasters I can find and note what their 5# bag costs and shipping policy. So far I have over 100. There are SO MANY roasters online in USA, I want to try a 5# from everyone but that would take 2 decades. Thank you again for another video, and the "insider" info about your business is cool too.
Been in the home game for about 4 years and learned something today. Subscribed!
Glad to hear it!
@@KyleRowsell I'm sure you get this question all the time... I'm in the US and have a Silvia V3 and a Rocky doserless grinder. They served me well but want to upgrade. I'm deadset on the Niche so I will be getting one of those hopefully. I want a dual boiler next.
Do you have a dual boiler pick one for a budget of $2000 and another for a budget of $3000?
Not that I’ve been able to do much entertaining for the past 15 months or so, but when I do my go-to bean/roast from my local roaster is a Vienna that I use for both drip and espressos. It’s a perfect balance that tastes nice to most people without any fussiness.
Thanks for the video!
Thanks for watching!
Excellent production value… and informative also. I my case, I brew espresso…
But sometimes have bought coffee marked “Filtro”. I was never sure of the difference till now
Loved it!
Great video once again , you made me laugh, I used to roast all my beans dark because I thought that’s what I needed for my espresso, until I understood that it doesn’t have to be dark for a good espresso ☕️ ✌️
Glad to hear that brother! And yes, many do. Hopefully this video can help a few!
Here for the hatless Kyle content💪🏻💪🏻💪🏻. Great video my guy.
Ha thanks my guy.
@5:50 I happened to look away and heard you knock on my phone 🤣 and yes I was still with you. And I learned a lot as I just got a used ROK and in the experiment stage going through bags of locally roasted beans. So this video did help me and thank you. 🤪☕😎📖🌅
Glad this helped!
I play with beans in filter and espresso lots of fun and discovering love it
Glad to hear it!
Thank you sir!
Thanks for watching!
« Espresso beans » makes me grinch as much as a « cappuccino machine ». 😆. Didn’t recognize you for a sec without the baseball cap 😉
Hey Kyle, I’m going to check out Monagram’s offerings. Do you have any recommendations for other coffee roasters in Canada that ship/deliver?
Kyle I agree with you because I also work in a roastery but am not a roaster thanks for this amazing video much love and stay strong
Glad this resonates!
My favorite espresso, is made with a normal bean. I personally find the general roasts to taste better 😁
Love the video so far. I may have to re watch afterward just for a fun game of counting the amount of times espresso is said.
Side note this must subliminally break some people's "X" spresso pronunciation habit, which I have learned to let go even though it hurts my soul.
If this video does that for only one, it was worth it.
Great topic and video, the worst is when the bag says it's suitable for all brew methods regardless of roast level, blended or not etc 😅
But you can dial in an omniroast (if that is what you are meaning) just like any other roasts. In fact, I usually find omniroasts more easy to dial in and also more forgiving. But yes I do agree that indicating the roast level is helpful.
Thank you. Only point of confusion is when you mentioned Monogram tends to roast lighter than other roasters. Raises the question about whether their espresso roast is a espresso roast or not?
Nothing wrong with not drinking burnt coffee beans.
Don’t fall for the old myth that espresso beans needs to be burnt that was a marketing ploy to mask the taste of bad coffee beans.
Hi Kyle. Please elaborate the difference of specialty coffee and 3rd wave coffee. Thanks!
Man I have same opinion about thet because I always try filter coffee in my espresso Machine and it's always working fine just as you says before you have to play with temperature and you can have a good espresso
Love the special effect
You’re too kind!
My local roaster roasts all his single origin coffees for espresso and today i learned why.
Interesting!
Hi Kyle, can you explain what do you mean by astringency taste?
I would like to hear Kyle’s take on this as well, but to me astringency is when my tongue starts to feel dried out and scratchy, like a cat’s tongue.
I can't believe how much I didn't know about something I love so much. I have a blade grinder and use espresso grounds or beans in my mr coffee drip lol. I need like $3000.00 to buy some coffee stuff. Just bought the Mochamaster, now on to Espresso machine and burr grinder. I need a degree first.
94°C. There's your degree. Now go get that La Marzocco Linea Mini and Weber EG-1. Just kidding. Don't do this or you'll never be able to pay rent lol
What is the easiest bean to make espresso with
How would you describe astringent…like super bitter?
im going to try my dunking donuts grind in my Breville barista express ill let you know what the skinny is
You work with roasters in Australia? Which ones?
I just had this conversation with my local batista. I ordered an Americano & asked what beans she was using. She said Espresso. I think I confused her. So I asked the origin. She again said Espresso. Ummmmm espresso isn't an origin. Now I'm confused. 🤦🏻♀️
Thanks for clearing that up. LOL!! 👍🏻
Thanks again Kyle, great video. I still have a question though...
CAN I STILL BREW ESPRESSO WITH FILTER COFFEE BEANS?!?! 😱🤪
😅
@@KyleRowsell don't answer this, I'm just being a troll lol
@@AnOtterCoffee haha gotta love the UA-cam trolls. You friend, are not one of them 🙂
Any key notes to the ones of us who can't listen to audio? I would have watched the subtitles but there is non, not even auto generated.
Thanks though!
Looking forward to reading your notes!
Ah dang! I’m not sure why UA-cam is doing this lately. I’ll look into it!
@@KyleRowsell Thanks! 👌
I like your shirt, what brand is it?
Jack & Jones
I thought this’d be the Lelit vid. Damn it.
Soon friend. Probably one more video before those 🙂
@@KyleRowsell looking forward to it! Love ur vids!
Not sure what you mean by taste astringency?
I believe he means sour.
What is stringency?
I'm smiling.
Someone really thought that espresso is type of bean?
Absolutely! It could be cultural as well.
@@KyleRowsell It's ridiculous! But, I can see how that could happen, especially in the states.
Most people here don't even know what goes into making espresso or just decent coffee by different methods and are buying really old pre-ground coffee, if you aren't making folgers in a diner pot or attempt to explain to them that you make any other method and just mention that you grind your own they think whatever you're doing is automatically some snobby elitist bs
@@LastAphelion I doubt if those coffee drinkers even watch these videos.
Espresso is 2 things:
1.- Method (machine)
2.- Beverage (The coffee you drink).
Beberage?
@@futureaceone3971 Corrected.
One related thing that I was wondering about: is it a waste of coffee/money to use single origins in espresso milk drinks? Flat white, macchiato?
Also, got a bit of a Hoffmann vibe in this one, I like it! Thanks for the great videos, learning a lot!
My last hobby is swearing roasters that they can't develop beans with light roasts, and they pass the fault to us and not to their incapability
I think you meant COLOMBIA on your diagram not colUmbia
Espresso is a brew method but it is also a drink 😉
Nice video...however kindly do not write on your board ColUmbia...it's Colombia ;)
Hold up pause. Did you intentionally misspell Colombia as a joke or something?
One thing about specialty coffee that bothers me is the whole fair trade marketing fluff. Unless you make enough money to buy GS3 or Slayer on the spot just because it’s the most expensive machine in the shop, the farm owners already make much more than you. The farm workers on the other hand are dirt poor. No matter how fairly traded your coffee is, you are only enriching the rich, not the hard working farm workers you see in the cliche pics.
@UCRTZoFxKaJuy5ZNVK7iNbUg my understanding is just like in the states, mega farms that’s essentially a corporation is super rich and most farmers with just a few hectares are poor, no matter how they sell. I’m all for doing the best we can to share and enrich the lives of those less fortunate, but are we truly taking those small farmers out of poverty by buying direct/fair trade beans? Or are we just making ourselves feel good while eating up the marketing, just like many of those so called “eco friendly” products?
Sincere apologies for my pettiness but my biggest takeaway from this video is that you’re an expert around coffee but don’t know how to spell *Colombia
what is the science of 30s? why is that non negiciable for espresso?