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
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
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.
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..."
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
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