HomeRoast Digest


Topic: New experience (for me) (21 lines)
1) From: Larry Johnson
Ok, I sometimes do a bean crunch, but I never brew a coffee until at least a
day's rest, usually 3 days. Right now I'm having an Aero-pressed cup of
Panama Lot 12686 that I roasted about 5 hours ago. Now I don't know why I
ever waited. The coffee has a not unpleasant sharpness that I expect will
dissipate over the next day or so, but this is a great cup of coffee right
now. The roast got away from me a little (new heat gun - still getting used
to it) and got well into 2nd crack before I could get into the cooling phase
(an asparagus colander over a fan).
I like the idea of following the coffee through the changing taste profile
as it rests. I just don't know why I never tried it before. I will from now
on, though.
Thanks to those of you who have described how much you've enjoyed brewing
right out of the roaster. It was reading your posts that inspired me to try
it. Yum.
-- 
Larry J


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