HomeRoast Digest


Topic: Sitting time of beans after roasting (15 msgs / 425 lines)
1) From: Chuck Haines
Let me preface this by saying I'm a complete roasting newbie (actually
my first roaster will be here today).  I've been doing a ton of
research so I'm as prepared as I can be before I actually start
roasting.  Well my friend was talking to me today and tells me if I
saw that I should let the beans sit for 3 days after roasting if I
wanted to do espresso or french press.  Now everything I've read says
beans are best after the 24 hours mark of sitting.  Can anyone here
provide some insight?  I'd like to make sure I'm letting them sit for
the right amount of time.
Thanks,
-- 
Chuck Haines
chaines
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2) From: Paul Helbert
Chuck,
That is the easiest experiment you will ever do: Try some immediately, again
next day...and the next, etc. See for yourself, since your individual taste
will surely differ from that of some expert or other.
Yes, most folks seem to agree that something is gained by a day of rest
especially if done with adequate ventilation so that the CO2 can get away.
You might try something like this:http://coffeetime.wikidot.com/one-way-valve-jars-home-made, or use the
valve bags , or just leave the jar lid loose overnight. Other discussion
here:http://www.thecoffeefaq.com/You will notice a tremendous bloom with fresh coffee. It diminishes with
time (time in the brew as well as time of the rest period after roasting).
Does the bloom interfere with French press brewing or espresso making? I
can't answer for espresso, but for the French press, just add a quarter of
the hot water to begin. Stir that and then add the remainder. It is often
hard to get proper extraction with the French press due to heat loss, so
pre-warming, adding water in stages and perhaps the insulating effect of the
bloom may all be positive.
Just remember that it is your taste tt decides what is best.
Good luck,
Paul
-- 
You can win a war like you can win an earthquake.
                                              -- Bumper sticker

3) From: Brett Mason
Paul is right - you can do the experiment yourself!
  Take notes on how the roast went, add a digital picture if you can, and
put it into a notebook.
  Every time you brew some of this coffee, write down how long it's been
since you roasted, how you chose to brew, and then notes about the coffee
itself.
You can brew coffee or espresso right out of the roaster.
You prolly should wait until it is cooled down some.
You will find it even tastier the next day.
You may note that about 3-4 days the coffee is at its taste peak.
Except some coffees are incredible around 6-7 days, like the Zimbabwe
Dandoni...
So drink it right away, and enjoy - and take notes.
  -repeat frequently-
Brett
On 1/29/08, Chuck Haines  wrote:
<Snip>
-- 
Cheers,
Bretthttp://homeroast.freeservers.com

4) From: Floyd Lozano
There used to be a thread (might still be there but i can't find it)
that was an attempt to suggest resting times for particular beans on
Homeroasters.org.  Anyone know if that still exists?
-F
On Jan 29, 2008 9:19 AM, Brett Mason  wrote:
<Snip>

5) From: True, Dennis W. FC1 (CVN69)
This is a multi-part message in MIME format.
Perfect answer 493 CSA points for Paul! 
Chuck- do excatally what he said to do (and really do keep a roast
log/notes, you will thank him in the long run trust us on that one)
 
Dennis

6) From: John Despres
I concur with Dennis and Paul. Keep logs. Essentially, do whatever you 
want, but keep logs. Pretty soon you'll close in on what you like and 
will be able to repeat it. There are many of us who keep logs - I'm sure 
very few of them match in form, but, if you like, I can send you my 
forms and you can adapt from there. I kept poor logs as far as form goes 
until I saw someone elses log and adapted that one.
John
True, Dennis W. FC1 (CVN69) wrote:
<Snip>
-- 
John A C Despres
Hug your kids
616.437.9182
Scene It All Productions 
JDs Coffee Provoked Ramblings

7) From: Chuck Haines
I would definitely like to see your log templates if I could.  I'm
taking notes in a normal notebook right now and I haven't even started
yet and I've got 10 pages of stuff I found online I'd like to try and
such.  I will definitely be keeping a copious amount of notes.
Thanks for all the help guys.
On Jan 29, 2008 11:13 AM, John Despres  wrote:
<Snip>
-- 
Chuck Haines
chaines
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8) From: Bryan Wray
For me, not only do different beans, roasts, etc need different rests times, but (for example) with espresso I find that the same bean to the same roast level will need different rest times depending on it's application, i.e. if it is going to be a straight shot or have milk added.  At the shop we run two different blends (sometimes same blend but on different amounts of rest) depending on whether the shots are going to get milk or not.
-Bry
 
Bryan Wray
NaDean's Coffee Place
Kalamazoo, MI
"It is my hope that people realize that coffee is more than just a caffeine delivery service, it can be a culinary art"- Chris Owens of Cafe Grumpy in NYC.
       
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9) From: Greg
This is a multipart message in MIME format.
Looking over my collection of info gathered I found this info. It's not
written by myself so credit goes out respectively 
Ready to Drink?
With the exception of decaf, coffee is not ready to drink immediately after
roasting. There needs to be a period of degassing and that period will vary
from bean to bean. Some beans require more time to settle than others.
Although each bean is unique, here are some general guidelines I use when
roasting with a West Bend Poppery.
Bean Type
Wait Before Brewing
Latin America (except Costa Rica)
8-24 hours
Costa Rica
1-2 days
African
2 days
Most Indonesian
2 days
Aged Sumatra or Indian
2-3 days
Espresso Blends
1-3 days (depends)
Island
2 days
Decaf
0 hours
From: homeroast-admin
[mailto:homeroast-admin] On Behalf Of Bryan Wray
Sent: Tuesday, January 29, 2008 4:52 PM
To: homeroast
Subject: Re: +Sitting time of beans after roasting
For me, not only do different beans, roasts, etc need different rests times,
but (for example) with espresso I find that the same bean to the same roast
level will need different rest times depending on it's application, i.e. if
it is going to be a straight shot or have milk added.  At the shop we run
two different blends (sometimes same blend but on different amounts of rest)
depending on whether the shots are going to get milk or not.
-Bry
Bryan Wray
NaDean's Coffee Place
Kalamazoo, MI
"It is my hope that people realize that coffee is more than just a caffeine
delivery service, it can be a culinary art"- Chris Owens of Cafe Grumpy in
NYC.  
Looking for last minute shopping deals? Find
  them fast with Yahoo! Search.

10) From: Dave
Don't be afraid to try a coffee right away! The best cups of homeroast
I've had were still warm from the roaster when I brewed. One was a
Mexican DeCaf, I forget the other (should have kept a log;-))
-- 
Dave
Some days...
It's just not worth chewing through the leather straps

11) From: Joseph Robertson
Bryan,
For some on this list this information might seem rudimentary but from
experience I know it is not. If a vote was held here on this list tomorrow
regarding who contributes the most practical information regarding coffee
roasted on small or home units you would get my vote.  Thanks a ton for your
clear and to the point posts to this list. It's time to give credit and
comments where they are due.
Keep up the good work.
Regards,
JoeR
On Jan 29, 2008 3:51 PM, Bryan Wray  wrote:
<Snip>

12) From: Bryan Wray
Wow... I'll take your vote, but I don't think I would vote for me!  After less than a year on the list, experience on only 3 different units (well 4 if you count a whirley pop) and most of my brewing experience coming on "well I know this doesn't really apply to home, but at the shop..." I'm pretty sure there are quite a few that I would put ahead of me... Thanks a ton, though!
-Bry
 
Bryan Wray
NaDean's Coffee Place
Kalamazoo, MI
"It is my hope that people realize that coffee is more than just a caffeine delivery service, it can be a culinary art"- Chris Owens of Cafe Grumpy in NYC.
       
---------------------------------
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13) From: Joseph Robertson
Bryan,
I'm not talking about over all knowledge or even experience. I'm talking
about your youthful enthusiasm and willingness to share as you go. A lot of
folks post a lot of information here. I'm sure it applys to someones needs.
But when it comes to raw cutting edge small roaster hands on stuff, your on
it. I admit I'm a bit bios. You might not remember me but I stopped by at
xmas time with my daughter and two grandchildren for a Behmor demonstration
by you. We had a great time. I agree totally with NaDean. Your future in the
coffee biz looks very bright and I want to follow the tracks you leave in
the bean chaff. If I don't see you name up for a Barista champ I will be
surprised.
Stay humble and keep your beans dry, <];^)
JoeR
On Jan 29, 2008 9:56 PM, Bryan Wray  wrote:
<Snip>

14) From: Bryan Wray
Thanks again for more kind words.  I definitely remember you stopping in, mainly because I didn't get to talk with you all that much... those pesky customers... haha.  Also you were the first "lister" that I got to demo the Behmor out to.
-Bry
 
Bryan Wray
NaDean's Coffee Place
Kalamazoo, MI
"It is my hope that people realize that coffee is more than just a caffeine delivery service, it can be a culinary art"- Chris Owens of Cafe Grumpy in NYC.
       
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15) From: Joseph Robertson
Bryan,
Would you do me a favor and pass this email on to NaDean for me. It is
directed to the new of of NaDean's. So hopefully she will pass it on to him.
        First I want to give a little history so all parties understand the
meaning and purpose of this email.
My name is Joseph Robertson. I met Bryan Wray on Sweet Maria's online list
before xmas 2007. I and my partner are opening a coffee roasting and wine
shop business in our small town of Stevenson, Washington. One of the items I
plan on selling through our retail end is the Behmor table top roaster that
Bryan is becoming very proficient with. When I started corresponding with
him before Christmas I did not know him from Adam. I made plans to meet him
at NaDean's for a one on one demonstration to get a better understanding of
the roaster before I start selling them.
       I need to get to the point here. This note is not about me and what
I'm up to it's about Bryan Wray and my impression of him. I and my partner
have owned several business independent of each other. We have come across
many retail staff both as consumers and professionals. When I showed up with
my daughter and grand kids to show them an example of an up and coming
coffee house cafe I was immediately taken the the professional attitude of
Bryan and his enthusiasm for coffee. Not to mention his wonderful way with
the public.
Needless to say I was taken back by the news I heard from the grapevine that
Bryan and others were being terminated or otherwise let go from NaDean's.
Granted I only had a first impression but after some time working
professionally my first impressions are usually good.
I want to commend NaDean for having the vision and great judgement for
coming up with a creative way to keep Bryan on at NaDeans.
Last I want to thank the new owner for listening to NaDean and trusting her
opinion of Bryan. Please give Bryan the tools and leeway he needs to really
make your business stand out there in Michigan. I can only hope that when we
are ready for an employee like Bryan that the Universe will provide. In the
mean time I need to speak up when I come across this kind of natural talent.
I will be back for another visit this year. When I do I would love to met
the new owner and all the staff, not to mention try some of the coffee that
Bryan is roasting.
Sorry it took so long to get this information back to you folks.
Best Regards,
Joseph Robertson
JoLinda's Coffee Roastery and Wine Shop
On Jan 30, 2008 12:20 AM, Bryan Wray  wrote:
<Snip>


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