This is a multi-part message in MIME format. Riding the learning curve, some things are quite provable even for a = newbie. Grind the freshly roasted beans and pull a shot but that night leave the = rest of the freshly ground beans in the doser. The next day pull a shot with the same previously ground beans. Result. Less than half the crema and the taste is gone as well. Same grind, same beans, same tamp, but what a difference! Question: Now, regarding the roasted beans-------- How long from the roasting date do you notice a sharp reduction in the = quality? Crema and taste I know that these observations are old hat to most of you but a newbie = has to find out himself.
Sounds to me like a pretty typical roasting situation. I find that coffee is good immediately after roasting, but then it needs a couple of days to rest. The in-between state has always (almost) turned out coffee that tastes like coffee, but lacks many of the subtle flavors that make home roasting so worthwhile. cheers peter alfred wrote: <Snip>
Alfred, You will get a pretty wide response to this one. But true CSA mode I would say that it varies with bean type and degree of roast. I let Costa Ricans rest a full 3 days, Guatemalan for 1 or 2 depending on roast. The "sweet spot" tends to roll off pretty gradually the first four days after roast. After that (again depending on bean and degree of roast) it goes pretty rapidly down hill. I dump ANY bean after day six no matter the roast. This doesn't pose a great problem because we generally consume them within the first three or four days. I do keep some beans longer, but they are vacuum sealed. Not to satisfying an answer but these are some of the things you work out between you and your taste buds. John - loving life in the slow lane On Thu, 2004-02-26 at 10:41, alfred wrote: <Snip>
This is a multi-part message in MIME format. Simple answer in this case. Never (ever) grind more than you need for the drink you're making. If = you have extra ground coffee, throw it away or use it right away. Depending on humidity and temperature, the ground coffee will degrade in = minutes. Seriously. Thus the importance of grinding as you dose, not before, and only = grinding what you need at that moment. -c
Snip. <Snip> I find that most coffee if roasted into 2nd crack, has some redeeming character, just after roasting but disappears in a couple of hours, and can turn nasty for several hours, I find that most coffee reaches the peak at 3 days. I know some will disagree, and of course there are some coffees that will peak sooner. I roast 2 lb for the weeks work and of course cup it after roasting, and again in the morning 12 hrs. rest. and so on . I find that on the 3rd day it peaks for me. I roast mostly Mexican , Columbians, and El Salvador, and PRYS. for work and general consumption. Espresso blends peak at 5 to 6 days. Just my opinion Ron Kyle rkdrums Drums for grillshttp://rnk10.tripod.com