Olings wrote:No. I do it after dumping the beans.
Ah-Ok, I had this idea that you tasted the bean then maybe continued the roast.
As regards the 'french-press' V espresso, are you guys saying the espresso method produces coffee with no sludge and that sludge is the main precursor for 'off' tastes.
Oh-hell, I'm dreading a positive answer on this question because I can't possibly afford to buy a machine yet.
I have probably stayed with my french-press because of pals who have gone-out, purchased expensive machines and produced what I consider poor coffee by either buying grounds or beans from a supermarket chain, even worse, they have used the machine to illustrate they can produce tarry-black coffee that tastes nothing like the coffee I love.
Ok, I love my coffee with half/half cream/milk, even better is the full-fat milk from Jersey cows, this habit seemed to raise a few eyebrows from those 'coffee lovers' but then who were they to judge me considering their short-falls.
I love this forum, even though I'm sure I can improve on what I'm producing, I'm producing coffee that I like very much and can't be produced just by buying expensive kit.
So, is moving away from a french-press towards an espresso machine a positive move in terms of coffee-quality or is just a preference ?
Lay answers together with science would be very interesting.
Hot-air-gun roasting.
French press.
Aeropress. Swiss Gold Modified.
Bialetti Venus.
MahlKonig Vario.