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Topic: Coffee ageing and Brazil FTO poco fundo (2 msgs / 50 lines)
1) From: Ross
This is a multi-part message in MIME format.
(Possible) Warning, Warning,
I have previously raved about this coffee so I at least owe you this =
possible warning.   This is super coffee but don't roast more than you =
can use in a week.  I just opened a new jar of Brazil poco fundo this =
morning and it had changed it's lovely flavor to something I don't like =
anymore.  I had previously raved about this coffee but it seems it does =
not age well.  It was roasted on 10 May and I started drinking it a =
couple days later and loved it, everyone loved it.  Now on the 20th of =
May it has changed to something I don't like, it has a very acidic =
(starbucks) taste.  I immediately sampled my other remaining jar and it =
was the same.  I tried various brewing methods and got no relief.  These =
jars were all from the same roast batch.
Has anyone also found that this coffee ages poorly?  I am going to keep =
the coffee and sample it periodically to test my theory that there is a =
two/multi stage process to the degassing and aging for coffee.  Everyone =
wonders why commercially roasted coffee "seems" to age more gracefully =
than our fresh home roast.  I think the reason is that the commercial =
roasts are already beyond the intermediate stage(so) of the ageing =
process.  I have had coffee that I thought had gone bad only to find it =
turned good again a couple weeks later.  I hate to admit this but I have =
also given coffee away that I didn't like anymore only to have people =
rave about it.   I hope others will post their experiences with =
coffee aging.
Regards,
Ross

2) From: Alchemist John
I don't think you did anything odd or wrong there.  We are talking 10 
days there and you didn't mention  vacuum sealing or the 
like.  General consensus is about 10 days for a fresh roasted coffee, 
and for a Brazil, I would not expect more.  Everything I roast and 
drink is in that window.  I roasted 12 oz of Oaxaca Pluma this 
weekend.  I will start drinking it this week and it will be gone 
before the turn of next week.  I would never consider keeping and 
drinking it more than 10 days at room temperature and pressure.
At 10:28 5/20/2007, you wrote:
<Snip>
John Nanci
AlChemist at large
Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.chocolatealchemy.com/


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