HomeRoast Digest


Topic: rest hesesy > RE: +SM Colombian Organic too acidy? (2 msgs / 68 lines)
1) From: miKe mcKoffee
This is a multi-part message in MIME format.
I wasn't going to reply since it's about the bazillion and eleventh post on
"rest" since I've been on the List but the cats out of the bag!
 
"Ideal" rest (whatever that is) really depends on a multitude of factors
including but not limited to the particular coffee, degree of roast, roast
profile, method of rest, method of brewing, the particular palate, how
particular a particular palate, time of day roasted, time of day consumed,
day of the month, whether even or odd day of the month, the moons cycle and
it's relative gravitational pull, position of the stars... :-)
 
Generally speaking most coffees will "taste good" brewed most methods (other
than espresso extraction brewing) directly after roasting. How each coffee's
flavor changes and develops over time and how those changes relate to
personal preference in the cup is best experienced, not just read about.
 
That said it's fairly commonly agreed amongst both espresso professionals
and enthusiasts that minimum 3 to 4 days rest preferable before pulling
shots.
 
Pacific Northwest Gathering Vhttp://home.comcast.net/~mckona/PNWGV.htmKona Kurmudgeon 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/ 
From: homeroast-admin
[mailto:homeroast-admin] On Behalf Of Larry Johnson
Sent: Wednesday, April 25, 2007 4:02 PM
Hardly heresy. The 3-4 day "rule" may be a good rule of thumb, especially
for people who prefer brightness in the cup, but one of the best coffees I
ever tasted was a Harar on 7 days rest (and 8, and 9, ......).
On 4/25/07, Randall Nortman  wrote: 
On Wed, Apr 25, 2007 at 12:56:18PM -0700, miKe mcKoffee wrote:
[...]
<Snip>
4 to 5 days?!  Isn't this heresy?  I think I remember reading in the
Sweet Maria's "library" that coffee can really only be considered
fresh for 3-4 days after roasting.  I rest all my coffees 24 hours, 
then consume over the next few days.

2) From: Andy Thomas
MiKe, you forgot the most important factor: sun spots! Everything else you said is right on.
  
miKe mcKoffee  wrote:
      [...]
   
  "Ideal" rest (whatever that is) really depends on a multitude of factors including but not limited to the particular coffee, degree of roast, roast profile, method of rest, method of brewing, the particular palate, how particular a particular palate, time of day roasted, time of day consumed, day of the month, whether even or odd day of the month, the moons cycle and it's relative gravitational pull, position of the stars... :-)
   
  [...]
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