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Topic: body and rest (5 msgs / 105 lines)
1) From: Bill Hill
I have been doing some experiments regarding the body of a coffee and
how that changes after resting.  And I have to say that my results are
disappointing!  I have been using Mandheling and Sulawesi, and have
been drinking them over a 2 week period.  Generally, I have taken them
to Full City +, and have been using my French Press.  Basically, I
can't tell if resting the beans has any effect on the body in a cup.
Some days the cup seems to have more body, some days it has less.
Which clearly means that the problem is taster's error!
Anyone have any imput on their experience of a heavy-bodied coffee and
resting it?

2) From: Allon Stern
On Dec 12, 2007, at 10:35 PM, Bill Hill wrote:
No, but I'd like to suggest a different methodology - rather than  
tasting the same coffee and trying to compare over multiple days,  
have you tried roasting multiple times, and comparing brews at the  
same time.... for example, roast a batch, then 1 week later roast a  
batch as close as you can to the same way. That's the only failing  
with this method - you have to roast them identically....
Then try a cup of each over the next week, so you can compare them  
side by side.
Ideally, you could roast a batch each day for a week  --  then you  
have a sample of seven to try side by side and could compare them in  
one sitting.
In any case, I think trying to compare cups on different days is  
difficult, at best.

3) From: Eddie Dove
I have found the development of body to correlate with rest inasmuch
as with certain coffees, I know when to expect the body to be fully
developed.  For example, I know that the India Mysore Nuggets Extra
Bold will have that super rich body beginning on day five; the same
goes for the Java Government Estate Djampit on days 5-8.  However,
when that doesn't happen, it is usually associated with how I roasted
the coffee and perhaps not spending enough time between 1st and 2nd
crack.  In general, from the beginning of 1st crack to the beginning
of 2nd crack in my RK Drum is almost always 4 minutes within ~5-10
seconds; I know when to expect 2nd crack.  If I rush this segment of
the roast, the body does seem to suffer.
Hope this is helpful ...
Vita non est vivere sed valere vita est
Roasting Blog and Profiles for the Gene Cafehttp://southcoastcoffeeroaster.blogspot.com/On Dec 12, 2007 9:35 PM, Bill Hill  wrote:

4) From: Bill Hill
That helps a lot!  It means that you are experiencing a peaking of
body as the roast rests.  I have been doing this for about 10 months
and have found what types of coffees I like.  The next step, I
believe, is to really spend some time roasting and drinking those
coffees, really getting to know them and their idiosyncracies and
differences.  But I appreciate your input on the body in roasts with
which you are familiar!!!
On 12/12/07, Eddie Dove  wrote:

5) From: John Brown
what is the source of the water?
if from the tap that maybe part of the problem.  filtered water and or a 
half gallon jug left in the fridge for only coffee and drinking might 
make the difference.
Bill Hill wrote:

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