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Topic: rest time for the gesha? (5 msgs / 125 lines)
1) From: Jason
Just a quick question, what should rest time for the Gesha coffees be?
 Both this years and last years?  I am guessing the same but at 16
bucks a lb, want to be really sure.

2) From: David Morgenlender
I am just taking my first sips of some of last year's Gesha, roasted =
almost 3
days ago.  It's INCREDIBLE!  This is going to be one slow cup to get =
through ...
I don't want to take a sip while the flavor of the previous sip is =
lingering ...
& that lasts a LONG time!  I'm relatively new to this, so I can't say =
whether it
would have been good a day ago, or will be even better tomorrow.  But it =
sure is
enjoyable now!  The flavor keeps changing;  there was one sip where some =
fruity
sweetness just exploded in my mouth!
Dave
On Thu, 16 Aug 2007 14:16:13 -0400, you wrote:
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unsvbscribes) go to =http://sweetmarias.com/maillistinfo.html#personalsettings==========================
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Dave Morgenlender
e-mail: dmorgen
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3) From: Stephen Carey
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A lot of the rest time stuff confuses me.  I believe the only way to 
tell is to experiment and put it out there, as in this thread.  I 
made some Costa Rica Vino De Arabia as a gift for my mother.  A pound 
of it, in three roasts - I only have an IR2 - so it takes a number of 
roasts.  One day, when I have improved and feel it is time to move on 
I will get to the drum roaster - I hope.  Anyway, the coffee I gifted 
was great the first day, but today, day 4 after the roast, my mother 
called me to say that the coffee had improved the day after we left 
from our visit (day 3), to the point where she wouldn't eat anything 
with it for fear of missing the full flavor.
So, I have so much to learn about this.  I haven't tried my gesha as 
of yet, still a bit nervous about the roast and getting it right, 
plus figuring out things such as the rest time.  The lucky thing is 
that this forum exits for us to share information.  I have found it 
to be a bountiful roast of information, with incredibly kind people 
willing to help each other out.
That helps in the confidence area.
Stephen 
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A lot of the rest time stuff confuses me.  I believe
the only way to tell is to experiment and put it out there, as in this
thread.  I made some Costa Rica Vino De Arabia as a gift for my
mother.  A pound of it, in three roasts - I only have an IR2 - so it
takes a number of roasts.  One day, when I have improved and feel it
is time to move on I will get to the drum roaster - I hope.  Anyway,
the coffee I gifted was great the first day, but today, day 4 after the
roast, my mother called me to say that the coffee had improved the day
after we left from our visit (day 3), to the point where she wouldn't eat
anything with it for fear of missing the full flavor.
So, I have so much to learn about this.  I haven't tried my gesha as
of yet, still a bit nervous about the roast and getting it right, plus
figuring out things such as the rest time.  The lucky thing is that
this forum exits for us to share information.  I have found it to be
a bountiful roast of information, with incredibly kind people willing to
help each other out.
That helps in the confidence area.
Stephen
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4) From: Floyd Lozano
My suggestion is roast enough for a week and try some ASAP.  For me that's
usually 10-12 hours rest, since I roast in the afternoon and drink coffee in
the morning.  I used to religiously wait the 3 days that's usual for a lot
of these coffees, but I've had a lot of incredible cups in day 1 and 2 that
I have abandoned that practice.  And I have also found with older coffees
that 3 days is already too late for some of them - their best days are 1 and
2.  The torment of the large, old, non vac-sealed and frozen stash...
-F
On 8/16/07, Stephen Carey  wrote:
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5) From: Jason
Well I roasted some last night... I was actually nervous while I was
roasting it LOL.  It came out a very pretty FC as Tom suggested, and
well I'll let ya know tomorrow what I think.
On 8/16/07, Floyd Lozano  wrote:
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