HomeRoast Digest


Topic: More on resting (12 msgs / 202 lines)
1) From: gin
Jeff:
Remember you must factor in Alfred's martini consumption. Does he really remember how long any of his coffee has rested??? What he roasted or even why???
The big query.
ginny
----Original Message-----
From: Jeff Oien 
Sent: Oct 12, 2004 4:42 PM
To: homeroast
Subject: Re: +More on resting
alfred wrote:
<Snip>
Ah, the one that's he's out of. Thanks for rubbing it in. (i!)
Jeff

2) From: alfred
This is a multi-part message in MIME format.
I'm not sure that roasted coffee beans are not unlike fine wines.
With resting they seem to get better and better.
I have taken a Brazil Poco Fundo which was just average from a two day =
rest to an eight day rest and the results were outstanding.
This begs the question that all roasts are better with extended rests =
even as much as eight days.

3) From: Rick Farris
This is a multi-part message in MIME format.
You’ll really like Folgers, then!
 
-- Rick
 
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From: alfred
I'm not sure that roasted coffee beans are not unlike fine wines.
With resting they seem to get better and better.
 

4) From: Gary Townsend
alfred, I can relate to what you are saying! I had a jar of Kenyan,
that I forgot that I had left in a drawer at work, I said sheesh, how
old is this? Fortunatly it was only 3 weeks old, but wow it was much
better than I remembered it, smell was pungent, very pronounced, a
nice medium oily finish, that wasn't there 3 weeks ago. When I fired
up a pot, it was gone in 5 minutes, every one wanted a cup. That's all
that was left, though. I'm going to try over-resting 8 oz batches just
to see if they'll actuall taste better, or just smell better!
On Tue, 12 Oct 2004 16:10:52 -0700, alfred <2391> wrote:
<Snip>

5) From: Jeff Oien
alfred wrote:
<Snip>
Ah, the one that's he's out of. Thanks for rubbing it in. (i!)
Jeff

6) From: Bob Baker
Gary wrote:
I forgot that I had left in a drawer at work, I said sheesh, how
old is this? Fortunatly it was only 3 weeks old, but wow it was much
better than I remembered it, smell was pungent, very pronounced, a
nice medium oily finish, that wasn't there 3 weeks ago.
I had half a sandwich that I left in my drawer at work one time and
the description was very much the same....
Bob/Dallas

7) From: Jeff Oien
Yeah, I'm just sore because I just made my first SM's order and I won't 
get the Poco Fundo. Maybe I'll get the Grande Perdido.
Jeff
gin wrote:
<Snip>

8) From: Andy Thomas
IMO not all coffees are better after such a long rest,
but now and then you come across one that can rest
that long. I've noticed this with Poco Fundo and also
some Kenyas.
Andy 
--- alfred <2391> wrote:
<Snip>
Do You Yahoo!?
Tired of spam?  Yahoo! Mail has the best spam protection around http://mail.yahoo.com

9) From: alfred
  Yes Ginny, it could be that but remember
when mother wrote to me at school, she wrote
Alfred, I am writing this slowly because I know you read slowly.

10) From: Ken Mary
<Snip>
This bring up an interesting point. Was the jar of Kenyan partly consumed
before forgetting about, or was it undisturbed? I am wondering if there is a
significant difference in the resting effect between jars that are opened
daily for use and those undisturbed (fresh from the roaster) for several
days before use. I had run a few quick and dirty tests and found no
difference, but my method may have been faulty.
--

11) From: Gary Townsend
Hi Ken. It was a mason jar, fully packed, one of the little ones that
I think holds 6 oz. yeah, true story. Coffee was so good, I made
Cappo's out of the rest, and really liked the flavor. I kept it in a
drawer, and it was pushed back, all the way to the rear. I was looking
for my spare PF & basket which was right next to it, like they were
hanging out together. I had roasted it to a few snaps into 2nd, quick
cooled it with my vac cooler. I almost always do at least a 1 lb
roast, sometimes 2 #'s. Right now I'm enjoying some Tanzania Peaberry
that I swapped with a buddy in TX. It's 6 days old, (rested) tastes
great, and most importantly, my wife likes it too! It's also roasted
to a few snaps into 2nd, although I heat-gunned it, instead of
air-popped it.
On Thu, 14 Oct 2004 08:12:55 -0400, Ken Mary  wrote:
<Snip>

12) From: jeff
i have been thinking about this as well. it seems that if coffee is put 
into a sealed container soon after roasting and not opened for several 
days, it would slow the degassing phase. that would also seem to provide 
a protective effect as the coffee would be covered  by a bed of co2. i 
have noticed a similar effect by putting sealed container immediately 
into deep freeze. that seems to arrest degassing until the coffee thaws.
-jeff r
austin, tx
<Snip>


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