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Topic: resting vs staling: Questions (3 msgs / 103 lines)
1) From: Paul Helbert
I took a couple of jelly jars of coffee along with a boule of my fresh D.O.
rustic bread as a hostess gift to a Saturday evening gathering. One of the
coffees was ten days old and the other an hour old. I told the host that it
might be better to wait until next day on the new one. We enjoyed the older
one after dinner.
One of my companions at table (a physician) asked me why the overnight wait
for the fresh one. All I could answer was that there was out gassing of CO2
and that it was common wisdom as well as some personal experience but that I
often enjoyed it immediately.  I'd have liked a more scientific answer. So:
What is really going on?
How much of this "resting" is really staling?
Is it possible that our taste preferences have evolved to appreciate the
inevitable?
Examples: Buttermilk, yogurt, aged cheeses,
What is with flash freezing that RayO mentions?
-- 
Paul Helbert
Support bacteria. They're the only culture some people have.
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2) From: JanoMac
<Snip>
A big part of "resting" is the degassing of CO2 and other gasses, but
another important aspect is the allowance for chemical changes that were
started under roasting conditions to continue. Complex carbohydrates
continue to break down into simpler sugars. This adds to sweetness.
Smoothness can be often attributed to the completion of caramelization of
the medium-length carbohydrates (oligosaccharides) and the reconfiguring of
both lipids (oils and fats) and of proteins.
Once the main changes have stabilized (in 24 hours to 5 or 6 days, depending
on the origin and the level of roast), resting probably DOES become
"staling" as oxygen ravages the fatty acids of the lipds and they begin to
become rancid; and the proteins denature in a more random manner to produce
nitrogenous compounds that will taste sourish or "off."
Kirk
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3) From: raymanowen
" What is with flash freezing that RayO mentions?"
I can answer that one-
I've often thought that grinding coffee at room temperature is about the
same as sharpening a pencil and gives similar results. The pencil shavings
are little fuzzy wood extrusions. I dislike fuzzy grounds- with the fines
still attached.
My flash freezing the beans prior to grinding amounts to weighing out 14g or
24g of roasted beans for a double or a Steinway, etc., into a Ziploc
sandwich baggie. I make sure no beans are stacked, press it flat on the
countertop with a terry cloth towel to press out the air, and seal it so
there is a single bean layer in the plastic bag.
Then I stick it on the freezer shelf so that all surfaces of each bean are
equally cooled in the freezer fan stream. I figure after 5 minutes or
whatever, they're cold- and hard- so they'll fracture more easily.
It must work, because I don't get any mud, as in, There Is No Mud on the cup
bottom. And wow! The flavor- it's in there, bottom line.
I reset the grinder finer for the C+ Bolivia Organic Cenaproc peaberry. #20
had been working for other beans but these needed 18, and I'll try a little
finer, maybe 17 or 17.5 next.
So the freezing, even overnight if I forget, makes the grind look cleaner
(oh, wow) and espresso brewing tends to lose any bitterness. The cup is very
clean with the metal filters.
Flash freezing is 5 - 10 minutes(+!) in a flat packed Ziploc.
Cheers, Mabuhay -RayO, aka Opa!
Got Grinder?
On Tue, Mar 25, 2008 at 8:57 AM, Paul Helbert 
wrote:
<Snip>
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