Home Roasters, last night I roasted a 1/2lb of Yemeni Mokha Sana'ani to FC and brewed the first pot (4cups) this morning. I know Tom is very clear about allowing two days rest but it was either the Sana'ani on 12hrs rest or Gevalia on G-d knows how much rest. The grounds dry aroma had a very strong clove scent with a hint of apricot but I'm not picking up the spice in the cup. Does the spice develop with the additional rest? -- My home coffee roasting blog:http://homecoffeeroastblog.blogspot.com/Kevin
Yes, a whole array of flavors develop as it rests. I like most Mokha's 4-5 days at least. At 06:44 12/17/2006, you wrote: <Snip> John Nanci AlChemist at large Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.chocolatealchemy.com/
You develop spice by slowing the ramp before second and stopping at or just before the first snap of second. Very often the spice will increase after 2 or 3 days rest. I am speaking in general, having not roasted enough Yemen to say for sure. IMO you can destroy the spice by cooling the roast too fast. -- ---------- <Snip> <Snip>
<Snip> Sometimes, being a true coffee snob requires making sacrifices. ... like allocating shelf space to Gevalia for guests who can't drink our stuff ... *sigh* <Snip> Yes. My suggestion would be to go roast something else for tomorrow, and let the rest of the Yemen sit. Properly stored, it is simply ... wonderful ... and complex as all get-out ... after several days. All sorts of subtle spicings and overtones come out by day 5. It's still great on 7 & 8, too.
For them, they can go down the street ... McD's, 7-11, a couple of diners to choose from. On 12/17/06, Sharon Allsup wrote: <Snip> -- "Of course the game is rigged. Don't let that stop you--if you don't play, you can't win." --Robert Heinlein
Kevin, I just roasted that last weekend and the spice did not show up until the 5th day for me. Eddie On 12/17/06, Kevin wrote: <Snip>
Eddie, I'll stop worrying and put the beans on the shelf for days 4 or 5. I have some Colombian Huila - Palestina roasted the same day as well. Tomorrow it'll have 36 hrs rest. -- My home coffee roasting blog:http://homecoffeeroastblog.blogspot.com/Kevin
all this talk about resting has reminded me of a question i haven't seen an answer for (not that i plan on putting the answer to use anytime soon as i have no espresso machine :( ... yet ;) ...). i've read that espresso is best after @ least 3 days rest and that most prefer 4. i've also read that decaf roasted for brew/press i ready to go right away. my question is, what about decaf espresso? same as regular espresso, or less because of the decaf process? safe and happy holidays to all...
sorry that was supposed to be *_is_*, not _*i*_. stereoplegic wrote: <Snip>