HomeRoast Digest


Topic: Resting ground coffee WAS Most direct path to quality coffee on a limited budget. (14 lines)
1) From: Don Cummings
On 6/13/06, Steve Hay  wrote:
<Snip>
I did try this to a degree with a bean from which I was getting some
sourness.  I ground and let it sit in the FP for about an hour before
pouring in the water. If anything it was worse. The subtle aromatics that I
was getting along with the sourness were gone but the astringency of the
short rest was still evident.
Like I read somewhere (probably here) 'if you can smell it you're losing it
to the air.'
Don


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