Raos Recent Comments On "Omniroasting" IE; 1 Style For Espresso &"Batch Brewing"

[Brent]

I thought there might be some interest in his recent comments on the subject.  He says, among other things,  that whether you're making milk based drinks or not, is probably one of the most important considerations, in his opinion.  A floral Yirg, roasted lightly, may taste excellent as an espresso,  but would "drown" in a milk based drink. (I assume some rest time for that Yirg is a given)

So, do you roast differently? Personally, I'd not use a floral Yirg for a milk based drink to begin with, for the reasons he mentions but that's just me. Everyone has different preferences

http://scottrao.com/blog/roasting-for-espresso-vs-filter/

[hankua]

First thing, Scott Rao's audience is the Commercial/Artisan/Professional using a typical drum roaster 3K and up. The separation between home roasting and pro roasting has blurred quite a bit. (A good thing)

For the omni roast we need to have more development and/or use a bean that works well for both. We all have our favorites; Burundi, Mexican, Peru, Brazil, etc. Then take it into the full city range. That is if your talking about something similar to a shop.

At home you can do whatever.

[SusanJoM]

He says....that whether you're making milk based drinks or not, is .. one of the most important considerations

This point stood out to me as the nugget of the piece.

[hankua]

He says....that whether you're making milk based drinks or not, is .. one of the most important considerations

This point stood out to me as the nugget of the piece.

Most shop drinks are milk and/or ice based depending on where in the US they're located.

[SusanJoM]

Every drink in my house is in service to the milk 
I am an unabashed dairy holic 

[hankua]

Me too, but they don't have to have the punch of a shop. I'm not serving up latte art. That's important in the 3rd wave commercial world.