HomeRoast Digest


Topic: completely cooling before sealing for rest > RE: +Learning about resting! (5 msgs / 161 lines)
1) From: miKe mcKoffee
Whether to immediately seal or not after roasting or wait a day or so is
open to debate and I doubt makes that much difference. Personally I canning
jar vac seal directly after roast is cooled.
What IS vital is cooling the roast before sealing. Alchemist proved this
quite glaringly at PNWGII. He put a roast of ISH (a most premium bean on par
or maybe even better than Gesha) in a jar and sealed tightly post roast
without cooling the roast at all. It was included in a flight of blind
cuppings. Without a doubt one of the worst tasting coffees of my life! His
other cupping "ringer" was a meticulously roasted and rested quality Robusta
but that's another story.
Kona Konnaisseur miKe mcKoffee
URL to Rosto mods, FrankenFormer, some recipes etc:http://mdmint.home.comcast.net/coffee/Rosto_mod.htmUltimately the quest for Koffee Nirvana is a solitary path. To know I must
first not know. And in knowing know I know not. Each Personal enlightenment
found exploring the many divergent foot steps of Those who have gone before.
	From: homeroast-admin
[mailto:homeroast-admin] On Behalf Of Ronnie Kramer
	Sent: Wednesday, January 17, 2007 4:13 AM
	
	As far as resting in the valve bags; I've heard that I should rest
my beans 4 to 24 hours unsealed.  Is this just for canisters?  If using the
valve bags do you seal them right away or do you leave them open for 1/2 a
day or so before closing the bag?

2) From: Les
Mike,
You bring back a painful memory, but a lesson learned!  I aways let my
cooling go an extra 5 minutes.  Beans may feel cool on the surface, but
still retain heat in there little tummies.
Les
On 1/17/07, miKe mcKoffee  wrote:
<Snip>

3) From: mikeraz
miKe mcKoffee wrote:
<Snip>
Cooling in this context means all the way to room temp, cool to touch or ...?
<Snip>
-- 
      Michael Rasmussen, Portland Oregon  
    Be appropriate && Follow your curiosity
         http://www.patch.com/words/
  The fortune cookie says:
Personal Tabu:
	A small rule for living, bordering on a superstition, that
allows one to cope with everyday life in the absence of cultural or
religious dictums.
		-- Douglas Coupland, "Generation X: Tales for an Accelerated
		   Culture"

4) From: miKe mcKoffee
Don't have a definitive answer but believe lower than 100f or cool to the
touch or room temp all fine.
Kona Konnaisseur miKe mcKoffee
URL to Rosto mods, FrankenFormer, some recipes etc:http://mdmint.home.comcast.net/coffee/Rosto_mod.htmUltimately the quest for Koffee Nirvana is a solitary path. To know I must
first not know. And in knowing know I know not. Each Personal enlightenment
found exploring the many divergent foot steps of Those who have gone before.
Sweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/
<Snip>

5) From: raymanowen
I roasted a couple of batches- 500g Mexico Chiapas SM Especial;
400g Panama Carmen Estate 1700m - 1800m, and determined I was going to
follow the directions and not let them get into a rolling Second
before stopping them.
Unless Tom mentions substantially earlier finish like City, I had let
them go till #2 was just into a roll. The Chiapas is for my friends,
Ray and Naida. I fear that I botched it somehow last time.
A couple of snaps and a cloud of smoke into Second, and they hit my
deep freeze blaster. That was the available environment after roasting
on the back porch; happily, without snow.
The 400g PCE 1700m - 1800m went faster, but I hit the brakes before
any Second snaps. Both roasts were cool within 10 seconds of my
thinking they were done roasting.
Within 60s, they were way below freezing cold and funneled into their
jars, away from the enemy Oxygen! The final temperature was abnormally
cold but the speed is normal.
They will certainly be waiting there in all their glory, but first
I'll use the Huge blend of the Panama Auction Lots -Don Pachi
"Geisha," roasted C+, 19th Jan, and Cafe de Eleta, FC, 27 Jan. They
both still made a CO2 Phoosh when I open the jars last time. Aroma!!
30g each, ground at 54 on a hunch. Jackpot! the way I brew in the TV.
"...lower than 100f or cool to the touch or room temp all fine."
I agree, miKe- My whole point is to get down there as fast as possible
when the roast is "on the button." Right now, I'm trying to figure out
how I can match these cooling times with my RK Drum.
Just like the jet jock landing his fighter on an aircraft carrier- the
mission might have been a complete success but the flight goes to
Blazes if he doesn't stop real quick at the end.
Cheers -RayO, aka Opa!
"Any flight you can walk away from was a good flight..." - -both my Brothers
 On 2/4/07, Michael Rasmussen  wrote:
  miKe mcKoffee wrote:
<Snip>
Cooling in this context means all the way to room temp, cool to touch or ...?
<Snip>
--
      Michael Rasmussen, Portland Oregon
    Be appropriate && Follow your curiosity
         http://www.patch.com/words/  The fortune cookie says:
Personal Tabu:
        A small rule for living, bordering on a superstition, that
allows one to cope with everyday life in the absence of cultural or
religious dictums.
                -- Douglas Coupland, "Generation X: Tales for an Accelerated
                   Culture"


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