HomeRoast Digest


Topic: 72 hr. rest (2 msgs / 53 lines)
1) From: Lesley Albjerg
Peter,
Have you tried the Pacamara?  It is another one of those coffees that explodes with flavor after 72 hours.  It was a ho-hum coffee at 48, and then WOWed me at 72.
 
Les
Peter Barnes  wrote:
I've said this before, and I'll say it again.
Ismaili needs the longest rest of any coffee I've ever roasted. Every 
time I roast it, I'm stunned by the significant difference between 
rested v. unrested roast. I finally just resolved to make myself wait 
72 hours before trying it, because the taste differential is so great. 
You're right, though, Ismaili can tend to have weak cracks. Whenever I 
roasted it in my popper (OK, whenever I roast *anything*), I go by 
sight, smell, and sound. I don't use temperature, because, well, I 
never cared enough (and it's difficult with the wok). But a 
dark-roasted Ismaili is very good. So give it a few days before giving 
up on it. 
Or send it to me for "testing".
;-)
cheers
peter
p.s. Friday, give both roasts a try in your French press. I've found 
no better way to bring out the craziness of this bean.
Stephen Jones wrote:
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2) From: Peter Barnes
You know, I never did.  Partially because I usually don't get into 
Centrals.  But I haven't been able to put in an order for a while.  
Thankfully, I have a large stash I'm working on.
cheers
peter
Lesley Albjerg wrote:
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