HomeRoast Digest

Topic: Why wait? (13 msgs / 265 lines)
1) From: Randall Nortman
Just a little story for those who think you have to rest coffee 3+
days before it's any good: Just had a cup of CR La Minita roasted to
City+ this morning, brewed just 3 hours after roasting.  What a
beautiful cup -- clean, bright acidity with hints of lemon, very sweet
with nutty undertones, and just the slightest hint of wine in the
finish.  Will it be better tomorrow?  Maybe.  I'm sure it will be
different.  But it was totally worth drinking today, and I will enjoy
seeing how it changes over the next several days.
Brewing coffee straight out of the roaster won't kill you.  Really.
And you'll often find a real gem.  (Though I admit -- sometimes you
get a lump of coal.)

2) From: Les
I totally agree with you.  The only coffee that I have found that really
pops at 3 days is the Pacamara beans.  Every other coffee I have enjoyed as
they go through the transitions of resting. Today I am enjoying a very fine
cup of Columbian coffee that was outstanding at 3 hours rest, and is
outstanding in a different way at 4 days rest.  Some of the nutty flavor is
gone, but OH is this ever a smooth sweet cup of  Joe!  Resting won't make a
bad roast good.
On 8/24/07, Randall Nortman  wrote:

3) From: Homeroaster
I have noticed that if I roast too light and get an astringent to sour 
taste, a few days of staling diminishes the objectionable astringency.  If 
roasted properly (in my opinion) it's heaven on earth right out of the 
Ed Needham
"to absurdity and beyond!"http://www.homeroaster.com*********************

4) From: Brian Kamnetz
Few if any list members  say that freshly-roasted coffee isn't good right
out of the roaster. Many, however, seem to think most coffee improves over
the first couple days or even more after roasting. So it's not initially
bad, and in fact can initially be very good, but with many varieties and
roasts the coffee can be even better after a few days. I often brew a moka
pot full with beans less than an hour from the roaster, simply out of idle
curiosity. However, to each his/her own. Each person should experiment and
find the variety/roast/rest combination that best floats his/her boat.
On 8/24/07, Randall Nortman  wrote:

5) From: Michael Dhabolt
Ed, Les, Randall,
Agreement here, even with espresso blends.  I am currently quaffing a
ristritto from last nights roast. The blend was 50% Brazil Organic
Camocin "Pure Bourbon", 25% Blue Batak, 25% Misty Valley.  Absolutely
heavenly shots.
BTW - the "Pure Bourbon" is a superb bean that shouldn't be missed.
If my budget holds out, I'm trying to try-out every 'Bourbon' cultivar
that Tom offers.
By day three, I usually notice a bit more syrupy body from my blends,
with a more pronounced sweetness / smoothness to the crema.  But....it
comes at a cost.....some of the more subtle highlights that I see
closer to roast time, blur into the general taste (still tremendous).
To not experience the entire range available from any particular roast
is IMHO a shame.
Recently, the only beans that I don't even try prior to day three are
the Island coffees (Kona and Australian, for me),  If I 'hit it' with
my roast everything comes together at day three or four.......and I
roast so little of it that I don't want to have less left when it gets
Think I'll pull another.
Mike (just plain)

6) From: scott miller
Try the Yirg Kochere right out of the bean cooler. Stellar floral aromatics
and a marvelous, delicate cup.
On 8/24/07, Randall Nortman  wrote:

7) From: Eddie Dove
This week, out of the RK Drum, we are enjoying:
Ethiopia Kochere District Yirgacheffe @ City+
Costa Rica Tres Rios - La Magnolia @ City+
India Mysore Nuggets Extra Bold @ City++
Java Government Estate Djampit @ Full City+
Every one of these was fantastic right out of the roaster!
Scott nailed it with the Kochere and the lemon is fantastic.  In the
past, I have not found the Costa Rica coffees to my liking, but with
input from Les the La Magnolia is absolutely superb and has fascinated
me since munching on a few beans right out of the bean cooler.  I just
had to brew some right away.  (I have tried the beans right out of the
RK Drum, but there was an incident ... so now I try them only after
they have been in the been cooler for a while.)  The Mysore Nuggets is
a staple around here and Java has been a root beer delight.
Still, my all-time favorite coffee right out of the roaster is the
Timor FTO Maubesse at Full City+.  I love the coffee until it is all
gone, but the silky, buttery, butterscotch is amazing and I wish I
could just make it stay right there.  Hey Tom, I only have 8 pound
left so could you get some more?
By the way, I have been using Doug Boutell's screens this week with
the Mazzer Mini (with new burrs) and the difference is quite notable.
Wednesday morning, I risked missing my 6:30 AM flight to Memphis en
route to Little Rock, just so I could have another cup of the Java
Vita non est vivere sed valere vita est
Roasting Blog and Profiles for the Gene Cafehttp://southcoastcoffeeroaster.blogspot.com/

8) From: W. Simon
Have you been around long enough to have experienced the Uganda Bugisu?
Speaking of Bugisu, there hasn't been any since the batch from March 2006
according to the web site.
I love the Bugisu....at 12 hours, it's chocolate heaven.
On 8/24/07, Eddie Dove  wrote:

9) From:
you go guy...
I have coffee all the time right from the roaster. I roasted some sumatra mand the other morning at 4am and was drinking it by 4:45...
---- Randall Nortman  wrote: 

10) From:
I wish you would stop telling us these things...
my stash is very low, I have meant to order for the last three weeks.
This afternoon I will pull up the SM site, now I have more to add to the stash.
---- Eddie Dove  wrote: 

11) From: Eddie Dove
Long enough ... Yes!
Smart enough ... NO!
I ordered my Gene Cafe on 08/18/2006 from Sweet Maria's and with it
came a sampler pack that contained some Uganda Bugisu that I roasted
on 08/28/2006 having no idea what I was doing.  Sad ... I know.
BUT, I have had so many fantastic coffees since then!
Have a great weekend!
Vita non est vivere sed valere vita est
Roasting Blog and Profiles for the Gene Cafehttp://southcoastcoffeeroaster.blogspot.com/On 8/24/07, W. Simon  wrote:

12) From: Homeroaster
I think I agree with you completely.  It's a trade off, with some very 
delicate flavors going away in the first day or two and some smoothness 
happening as the beans head toward stale.  Lighter roasts can avoid nasty 
staling better than darker roasts which die quicker and taste totally flat 
and nasty if the slightest bit past it's prime.
Ed Needham
"to absurdity and beyond!"http://www.homeroaster.com*********************

13) From: Brian Kamnetz
Good summary, Ed.
On 8/25/07, Homeroaster  wrote:

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