Forum Coffee Roasting

Light roast for espresso is it consistent? Share the experience dong

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Udah seminggu ini gue nyoba roast light untuk espresso. Alasannya karena banyak specialty shop sekarang pake light roast di espresso bar mereka dan hasilnya memang lebih kompleks di cup.

Masalahnya gue nemu beberapa hal yang bikin pusing:

1. Ekstraksi jadi jauh lebih susah. Channeling mulu, puck collapse duluan, tamping harus lebih keras dari biasanya.
2. Shot time jadi gak konsisten. Kadang 28 detik kadang 35 detik padahal grind size sama.
3. Rasa akhirnya kalau berhasil emang enak banget, bright, fruity, tapi kalau gagal rasanya asam menyengat yang ganggu banget.

Juri-juri di event barista sini juga bilang ini "high risk high reward". Tapi gue penasaran apa ini worth it untuk daily operation di coffee shop atau sebaiknya light roast cukup buat filter aja?

Ada yang udah punya pengalaman konsisten pake light roast espresso?

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Bisa konsisten tapi butuh equipment yang support. Mesin espresso lo harus bisa pressure profiling kalau mau light roast serius. Pake 9 bar flat pressure untuk light roast itu umumnya hasilnya memang berantakan. Coba pre-infusion panjang dulu sebelum naik ke full pressure.

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saya pernah nyoba selama 3 bulan dan jujur aja nyerah. bukan karena hasilnya gak enak, tapi karena terlalu banyak variable yang harus dikontrol tiap hari. kalau lagi rame customer terus harus adjusting terus itu capek banget. akhirnya balik ke medium roast yang lebih forgiveness.

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I agree with Laras, the marketing needs to be clear. Light roast espresso is not a solution for everyone. Where I've tried and 6 out of 10 customer complaints are bad. It's not the default alone.

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I don't think the question is what it does, but it's worth it not to you specifically. If your market target is third wave enthusiast who understands and wants to wait.

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I'm a newbie, but let me ask you, what's a pressure profiling? Different engine or set?

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the pressure profiling machine's ability to change water pressure during extraction, not flat 9 bars continue from beginning to end. This machine is usually worth more, like a letter machine or a modern machine that has that feature.

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I've had two years of light roast espresso and now I've found the formula. The key is to roast itself, don't consider the light roast to be stopped early. development time must remain sufficient even though the total roast time is shorter. Underdeveloped is definitely hard to extract.

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The one I nominate is Zroast espresso's more sensitive to the freshness bean too. A week after Zroast is usually the player, more than three weeks has been tough. So if you want to be consistent, the stock management should also be neat.

Light roast for espresso is it consistent? Share the experience dong

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