HomeRoast Digest


Topic: question: what exactly is meant by "rest" (6 msgs / 142 lines)
1) From: Eric Basham
This is a multi-part message in MIME format.
Newbie here, have been reading posts from last couple of months and
still are confused on one thing.  Does the term "rest" mean time the
beans are exposed to air or time from roasting before grinding/using, or
some combination of those?   I get from the posts that most people let
their beans rest from 8 to 72+ hours after roasting, but am not exactly
sure what resting is.
 
thanks,
Eric Basham

2) From: Brett Mason
Rest = Time between roasting and grinding....  Or, how long must I
impatiently stand here until I dive into the roasted beans and take what I
came for...
Brett
On 2/5/07, Eric Basham  wrote:
<Snip>
-- 
Cheers,
Bretthttp://homeroast.freeservers.com

3) From: Edward Bourgeois
Rest is about degassing. Allowing the co2 that had been locked in the green
bean to naturally protect the seed from rotting to now escape. The co2 will
give an off taste. Generally the harder the bean and the lighter the roast
the longer time it will take to fully degas. Once the co2 is replaced with
oxygen the roasted bean begins spoiling due to the oxygen meeting with the
organic oils that begin to spoil.

4) From: True, Dennis W. FC1 (CVN69)
This is a multi-part message in MIME format.
First welcome to the list Eric!
    now your question... Most beans don't fully develop their best
flavor until they have rested (post roast pre grind) for anywhere from
24 hours to 3 to 4 days. Some will say uncovered for 24 hours some will
say sealed up.. try both and figure out what works best for you.  To
learn about resting beans, roast a batch try it every day from 1 day out
to a week out find where the coffee is the best and you will have
figured out what rest time is needed for that bean at that roast level. 
    My question for you is how are you roasting? (inquiring minds want
to know) What beans are you using/ to what roast level? how are you
making your coffee? drip? vac? AP? Expresso? FP?... etc...
 
Dennis 
AKA 
FC1(SW) Dennis W. True 
Safety Dept 
USS Dwight D. Eisenhower (CVN 69) 
FPO AE 09532-2830 
HG/DB and Z&D roasting in the Indian Ocean 
 "On station and on point 108 and counting down..."

5) From: raymanowen
In resting the beans, I roast, cool and funnel the beans into a Mason jar
with the lid just snugged, not tight. I stifle my brewing activities for at
least an hour or a hundred, leaving them sealed, cool and in the dark.
Cheers -RayO, aka Opa!
Got Grinder?
On 2/5/07, Eric Basham  wrote:
<Snip>
-- 
"When the theme hits the bass, I dance the Jig!" - -Virgil Fox at the Mighty
Wichita (ex- NYC Paramount) WurliTzer- 1976

6) From: Scott Marquardt
On 2/5/07, Eric Basham  wrote:
<Snip>
"Resting" is at least two things -- one bad, and one good.
The bad thing is staling. No matter how good your storage (as little
O2 as possible, no moisture, not warm, and little light -- and those
are in order of importance), you'll get staling in time.
The good thing is outgassing. CO2 in the beans may result in some off
flavors in the cup, but it certainly results in bloom that impairs
extraction efficiency. It may be possible to "rest" beans after
grinding -- nearly half of remaining CO2 will outgas within 5 minutes,
but (according to some) discernible changes in cup flavor don't come
into play until 30 minutes after grinding. If your roast is very
fresh, wait 5 minutes after grinding to brew (but limit exposure to
air during that time).
So there are two curves that cross. The staling curve is a downward
line on the chart, "coffee quality." That can be controlled for with
careful storage. We know it's possible for that line to stay in "great
tasting" territory for at least 10 days. The degassing curve is an
upward line on the chart, also "coffee quality". It can be controlled
for somewhat by delays after grinding. Where these two lines cross is
what you want to think about.
Resting is almost certainly a LOT more than just these two things. But
they're the two most obvious things that are going in in coffee
immediately after roasting, and they're the things that are most
simply controlled for.
I like to drink coffee at almost any stage, as long as it agrees with
me. Familarity with the outcome of my roasting regardless of how much
time has passed is important to me. Heck, it might not be optimally
rested every time I brew, but that's fine -- it's still awesome
coffee.
I generally let beans rest two or three days for the farmer's market I
do. I might start adding a day for my lightest roasts. Lighter roasts
have more CO2 to outgas over time, whereas darker roasts eliminate
more in the first day than lighter roasts do. Perhaps that has
something to do with breakdown of the cellular matrix in dark roasts
-- not sure.
- S


HomeRoast Digest