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Topic: Juan Francisco Project response to resting (7 msgs / 155 lines)
1) From: Douglas Strait
I have done four roasts of the El Salvador Juan Francisco project 
coffee and like it alot. I in fact reordered more after just two 
roasts and purchased my first ever 10# of one coffee.
Today I brewed [Melitta paper drip cone] two batches of slightly 
different City+ roasts. One was finished at 430F @ 10:00 with 3:45 
elapsed 1st crack to finish and the other was finished at 432F @ 11:00 
with 4:30 1st crack to finish. These are air roasts and temps are 
probed bean mass.
What I noted about both of these was that the change in flavor from 
two days rest to [today] 4 days rest was the most radical of any 
coffee I can remember. At two days both were heavily fruited and 
sweet. By four days these characteristics were very muted. While still 
very good coffee at four days, I much preferred it at two days.
Has anyone else noticed this with this coffee?
Doug

2) From: Les
Doug,
I have noticed this will all of the fruity coffees.  Storing in a good air
tight container helps.  Personally, I like the change.
On 10/30/06, Douglas Strait  wrote:
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3) From: Ted Wasserman
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I don't believe that an air tight container is the answer     have  
you tried storing in a vacuum container like a food saver?
On Oct 30, 2006, at 1:02 PM, Les wrote:
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I don't believe that an air =
tight container is the answer     have you tried storing in =
a vacuum container like a food saver?
On Oct 30, 2006, =
at 1:02 PM, Les wrote:
Doug, I have noticed this will all of the = fruity coffees.  Storing in a good air tight container helps.  = Personally, I like the change.   On 10/30/06, Douglas = Strait <dougstrait> = wrote: I have done = four roasts of the El Salvador Juan Francisco project coffee and like = it alot. I in fact reordered more after just two roasts and = purchased my first ever 10# of one coffee. Today I brewed [Melitta = paper drip cone] two batches of slightly different City+ roasts. One = was finished at 430F @ 10:00 with 3:45 elapsed 1st crack to finish = and the other was finished at 432F @ 11:00 with 4:30 1st crack to = finish. These are air roasts and temps are probed bean mass. What = I noted about both of these was that the change in flavor from two = days rest to [today] 4 days rest was the most radical of any coffee = I can remember. At two days both were heavily fruited and sweet. By = four days these characteristics were very muted. While still very = good coffee at four days, I much preferred it at two days. Has anyone = else noticed this with this coffee? = Doug hom= eroast mailing list http://li=sts.sweetmarias.com/mailman/listinfo/homeroast To change your = personal list settings (digest options, vacations, unsvbscribes) go to = http://=sweetmarias.com/maillistinfo.html#personalsettings = = --Apple-Mail-67--758996386--

4) From: Eddie Dove
Doug,
I also noticed this with the Guatemala Fraijanes - Finca Agua Tibia.  Still,
an excellent coffee.
Eddie
On 10/30/06, Douglas Strait  wrote:
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5) From: Ken Mary
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I have not tried this coffee, but this was my experience with most popper
roasted beans. Quite often the first brew within minutes of the roast was
the best, but mostly the rest peak was 2 days. After this the flavors
steadily declined until days 5 to 7 when a definite staling occurred.
Since switching to a drum roaster, I notice that the 2 day peak is less
pronounced, but there is no flavor decline out to at least 10 days. I have
recently started a long term rest study to find the point where a definite
flavor decline and staling occurs. This is not to test the storage method
but to determine if the shelf life is a function of roast profile.
--

6) From: Les
Ken,
I was going to say what you just posted, but I don't like to
discourage our popper roasters.  I am enjoying 5 day rested Misty
Valley and the blueberry is very evident and the complexity is
awesome.  Every sip seems to have a different hint of flavor.  At 5
days I am detecting a bit of chocolate in the finish.  I think the
Popper roasters tend to dry the beans out more than the drum.  The
drum is much more gentle in the way it roasts the bean as well.  I
have noticed a much longer period of awesome coffee with my drum.
Les
On 10/31/06, Ken Mary  wrote:
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7) From: Justin Marquez
On 10/31/06, Les  wrote:
<Snip>
Certainly un-modded poppers tend to go *really* fast.  The HG/DB
method allows more control and lets you draw out the time, too.  I
agree that the drum results are way different than popper roasts and I
think HG/DB is somewhere in between the two.
Very soon I will fire up my new grill with the RK drum.  I have all
the parts located - just need a spare afternoon to reassemble and
test.  I have aquired a supply of el-cheapo beans to recalibrate my
procedure for the new drum.
Safe Journeys and Sweet Music
Justin Marquez (CYPRESS, TX)


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