Is there a general consensus as to how long a coffee should rest? I usually roast at night and store the coffee in a dark cupboard in Tupperware with the lid off until morning. In the morning I grind my first batch and cover the Tupperware. Also, if coffee is fresh for 4-6 days and you rest it for 2 days, peak flavor duration is 2 to 4 days (4 to 6 days minus 2 days)? One more question ... I noticed there are replies to my posts in the first digest distributed after I email the list. Is there another way to access current posts other than the digest email? Thanks, Kevin Middletown, NY
Kevin, I get every email individually. Digest didn't work for me as I spent lots of time fishing through the repeated comments looking for the new ones. However, I am on a handheld device (sidekick) with a small screen. I am on the train right now going home from work. I didn't think I would like 100 emails a day but I was wrong. I like this much better and I like the real time part of it- kind of like a conversation. Chad On Tue, 10 Oct 2006 10:43am, STP wrote: <Snip>
This is a multi-part message in MIME format. Kevin, Ok 1st answer: the subject of rest and fresh is highly debated usually by how sensitive your pallet is to stale... I try to rest for 24-36 hours and use it all prior to 1 week these are generalities not hard and fast each coffee is different and some are late bloomers( don't truly develop for 48-72 hours) 2nd answer you can go to the homeroast settings page " To change your personal list settings (digest options, vacations, unsubscribes) go tohttp://sweetmarias.com/maillistinfo.html#personalsettings there you can change from digest to all the emails if you like.. but just know somedays you will fill your inbox pretty fast! Dennis V/R, FC1(SW) Dennis W. True CS-5 DSPO CS Dept CC CS Dept TRANO Duty Sec 1 CS E6 S/L CS Dept Mentorship Coordinator DCTT Repair locker 1F "Life Liberty and the pursuit of all who threaten it..."
On 10/10/06, STP wrote: <Snip> I think the general idea is: 1) Decafs need little rest at all - indeed I just did a std AP of one roasted just 2 hrs ago and it was fine. 2) Lighter bodied coffees need more rest than heavier ones. My rule of thumb is about 2 days for a honkin' Kenya or the Monsooned Malabar for example or 3+ for one o' them wussy Central Americans or Panama coffees. Fact is - almost any homeroasted is better with minimal rest than anything you could buy out in the coffeehouse or markets. Try 'em sooner and later and see what you like and how they change. (The Aeropress is handy for this experiment.) I was at a gas processing plant start-up in Colorado back in June. I HG/DB roasted a Guatemalan coffee at the plant and immediately made a pot. The plant startup crew pronounced the best coffee they had ever tasted, anywhere. Safe Journeys and Sweet Music Justin Marquez (CYPRESS, TX)