HomeRoast Digest


Topic: Rest Time(s) (13 msgs / 347 lines)
1) From: Brett Mason
Room temp, sealed Mason Jars...  Rets until I need it to make a pot...  I
try to stay ahead, sometimes rest is 2 minutes from cooling to brewing...
On 1/23/08, Jeff Jones  wrote:
<Snip>
-- 
Cheers,
Bretthttp://homeroast.freeservers.com

2) From: Jason Brooks
-----BEGIN PGP SIGNED MESSAGE-----
Hash: SHA1
Brett Mason wrote:
| Room temp, sealed Mason Jars...  Rets until I need it to make a pot...
| I try to stay ahead, sometimes rest is 2 minutes from cooling to
brewing...
|
|
| On 1/23/08, *Jeff Jones* > wrote:
|
|     So lets talk about Rest Time(s).
|
|     Historically I have always let it sit 24 - 36 hours. (Chomping at
|     the bit to try the new blend :-)  )
|
|     I always let it rest in a sealed Tupperware container at room
|     temperature.
|
|
|     Do you all have a varying rest times per origin?
|
|     Type of Container?
|
|     Room temp, Refrigerator or other?
|
|
|     Jeff
|
| homeroast mailing
|     listhttp://lists.sweetmarias.com/mailman/listinfo/homeroastTo
|     change your personal list settings (digest options, vacations,
|     unsvbscribes) go to
|    http://sweetmarias.com/maillistinfo.html#personalsettings|
|
|
|
| --
| Cheers,
| Brett
|
|http://homeroast.freeservers.comI thought I was the only one who did that!  It's glad to know I'm not
alone...
Jason
- --
Jason Brooks
jbrookshttp://javajeb.wordpress.com- -------------------------------
Enjoying good coffee in the Heart of Virginia
-----BEGIN PGP SIGNATURE-----
Version: GnuPG v1.4.7 (MingW32)
Comment: Using GnuPG with Mozilla -http://enigmail.mozdev.orgiD8DBQFHl9EyvsJkiMz+UPsRAtovAKCSktUZHu9iNsslFgb2l8DSSLg6ewCgmfae
le/zMu4IzSeUGoqkGZHDkMo=
wC
-----END PGP SIGNATURE-----

3) From: Kamran
This is a multi-part message in MIME format.
According to Kenneth Davids's Home Coffee Roasting, you should not rest
fresh roasted coffee in air tight, sealed container. On the other hand you
should rest it for 12 to 24 hours in an open container or at least loosely
closed container. I usually rest them in an open Mason jar.  
From: homeroast-admin
[mailto:homeroast-admin] On Behalf Of Jeff Jones
Sent: Wednesday, January 23, 2008 5:25 PM
To: HomeRoast
Subject: +Rest Time(s)
So lets talk about Rest Time(s).
Historically I have always let it sit 24 - 36 hours. (Chomping at the bit to
try the new blend :-)  )
I always let it rest in a sealed Tupperware container at room temperature.
Do you all have a varying rest times per origin?
Type of Container?
Room temp, Refrigerator or other?
Jeff

4) From: Ken Mary
<Snip>
try the new blend :-)  )
Stop chomping and see your dentist immediately.  :-)
At least make one cup within a few hours after roasting. The results are
sometimes a little thin, but most coffees are brightest and often most
unusual right after the roast. I think it has something to do with the
excess CO2 in the beans at this time.
Most of my coffees reach their peak in 2 days, then maintain quality until
about 10 days before slowly declining. The only difference that I see is for
Ethiopians and Yemens that sometimes take 3 days to peak. I always leave the
beans in an open container until they are consumed, usually within 5 days.
In hot humid weather, the beans are sealed in a jar after 12 to 24 hours.
When I did my first storage tests with popper roasts, the coffees that were
closed immediately after the roast developed definite foul flavors from the
start. There was no peak, only a steady rapid decline. It was as if the CO2
acted as a spoiling agent. The coffees stored in open containers, and in
those closed after 2 days, had the normal increase in cup quality to the
peak in 2 or 3 days, followed by a slow decline. I really need to repeat
these tests with drum roasted.
--

5) From: David Rossell
Since I'm just starting out, I've been sampling beans every day after
roasting for the first 5 or 6 days.  I'm seeing a slow ramp in =
complexity of
taste up to day 4 or 5.  The aroma of the beans tends to stay pretty
consistent throughout the process.  The beans usually aren't around much
after that . . .
David
David Rossell
drossell
Administrator of Network Services and Planning
Norwood School
8821 River Rd.
Bethesda, MD 20817
(301) 841-2178

6) From: Brett Mason
I probably mis-spoke about rest...  On Tuesday, I roasted about one pound of
Rwanda Kinunu Bourbon - took three popper loads.
After cooling, this went into a 2qt Mason Jar with latch and seal.  I
latched and sealed it.
Opened it on Wednesday morning, and made two pots of drip, placed in
thermoses...  Closed up the jar...  These were 12 hr rested.
Opened it this morning and made two pots - into thermoses.  These two were
36 hr rested.
Tomorrow will make another pot - 60 hour rested.
Saturday will make another pot - 84 hour rested.
So how long do I rest?  Oh about 5-6 hours every night.
My coffee rests until it is gone...
Brett
On Jan 24, 2008 6:45 AM, Ken Mary  wrote:
<Snip>
-- 
Cheers,
Bretthttp://homeroast.freeservers.com

7) From: Marc Joseph
I use old Illy cans from coffee I bought when I first got my espresso 
machine for learning purposes. The cans are covered but I believe they 
are vented to allow gas to escape since there is no "whoosh" when they 
are opened with resting beans in them.
Jeff Jones wrote:
<Snip>

8) From: raymanowen
Do you all
have a varying rest times per origin?
[Yes- seconds, if for initial Steinway or shot]
Type of Container?
[Mason fruit jar or Ziploc]
Room temp,
[Yes]
Refrigerator
[NOoo!]
or other?
[Pantry- is dark+ little bit cool.]
Cheers, Mabuhay, ting hoan h -RayO, aka Opa!
On Jan 23, 2008 3:24 PM, Jeff Jones  wrote:
<Snip>
.
<Snip>
tp://sweetmarias.com/maillistinfo.html#personalsettings
<Snip>
-- 
"When the theme hits the bass, I dance the Jig!" - -Virgil Fox at the Might=
y
Wichita (ex- NYC Paramount) WurliTzer- 1976

9) From: Bill
I use the one-way valve bags that Tom sells.  I roast, then drink the stuff
from about 4 days-about 7 days.  So I let it rest for a few.  Room temp, in
a cupboard out of the light.Bill
On Jan 24, 2008 12:59 PM,  wrote:
<Snip>http://sweetmarias.com/maillistinfo.html#personalsettings<Snip>

10) From: Paul Helbert
I do a variation of the same thing. I cut holes in Mason or Ball jar lids
and fit the valves cut from those bags into the holes. I use PC7 epoxy (or
PC11 since it is white) or scotch tape. All have been successful. I seal the
beans into the vented jars immediately from cooling. Then in a day or two I
put them into airtight opaque ceramic canisters where they stay until
used...usually two to seven days depending on how many roasts I have on
hand.
I ran across a bunch of small ceramic canisters which work well for the size
roast you get from an unmodified air popper. I have listed a group of three
of these on eBay. Search for "canisters for home roast coffee" to see the
listing. Its been sitting at ninety-nine cents for a couple of days and has
no reserve.
Paul

11) From: J. Jones
That last paragraph is interesting.  My coffee's sometime develop a foul 
smell after a few days, and they've always been sealed immediately from 
the cooling cycle.
I'm going to try letting them sit for a day or so, prior to storing.
Jeff
Ken Mary wrote:
<Snip>

12) From: J. Jones
OK - so do you notice a difference in the taste of   "two pots - into 
thermoses" during these rest times?
Brett Mason wrote:
<Snip>

13) From: Brett Mason
Yes - the longer the coffee rests, the "fuller" the body, the more rounded
the flavor...
Brett
On Jan 25, 2008 6:56 PM, J. Jones  wrote:
<Snip>
-- 
Cheers,
Bretthttp://homeroast.freeservers.com


HomeRoast Digest