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Topic: Sensory Indicators for Resting (20 lines)
1) From: john nanavati
It seems that much of the discussion about resting time has centered around
testing a roast on a daily basis through brewing. Or assessing a "resting
baseline" for a new bean on other beans from the same region. I wonder if
anyone has noticed other sensory indicators that a roast may be "done"
resting or might require more.
I had a couple thoughts on this and will probably play with them a bit:
- I haven't noticed my beans change visually; so, I was scrapping that.
- how much has the degassing has decreased and/or is still ocurring? (I use
the SM foil bags and easily see whether a bean is still giving off gas)
- smell or taste (chewing a bean) of the whole beans
What have been your experiences or observations?
John Nanavati
Plainfield, New Jersey


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