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Topic: How Much Rest --> was Yellow Bourbon (27 lines)
1) From: Eddie Dove
miKe wrote, "Best thing you can do is find out for yourself trying coffees
every 24 hours for at least 7 days."
As a beginner, I have come to the firm belief that this advice is more
valuable than worrying about whether or not one ruins a few beans.  For the
last couple of months, when I roast, I try to roast enough to experience the
coffee for about a week; about a pound for us, but I run several coffees
concurrently.  I note when I like which coffee best, etc.  The Guatemalan
was fantastic and waning on day 5, however, the Idido Misty Valley was
hitting full stride and brilliant on day 5; I gotta get my espresso machine!
I do still ask for recommended rest periods from time to time because I am
zeroing in on my personal preferences, and that data point helps me on some
things ... like when miKe asked Les a short time back about the baking soda
effect in espresso shots when that particular coffee has not yet rested
enough for that type of extraction.  Once you are intimately familiar with a
given type of coffee and how much you prefer that coffee to have been rested
for any given roast level and method of extraction, you can better target
your timing of roasts.
Close guys?
Eddie
On 11/13/06, miKe mcKoffee  wrote:
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