HomeRoast Digest


Topic: Coffee Tommrow - Rest Time (6 msgs / 181 lines)
1) From: Jamie Dolan
Hi;
My 80# batch of SM coffee should be arriving tomorrow.  I have read
the warnings and realize that the Yemen needs a day of rest after it's
visit to the RK drum.
I am wondering if the Yellow Bourbon or the Mexican DP will be
suitable to try tomorrow afternoon without rest?
Should I expect the yemen beans to be optimal after 1 day of rest or
are they one of the beans that seems to do well with a few days of
rest?  (the Yemen sana'ani from coffeemaria in Chicago seemed to be
best after 4 or 5 days of rest,,,, but that might have just been my
imagination)  Just curious as to what to expect and how soon I can
start enjoying the new beans.
Jamie
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2) From: Coffee
When I roasted the Yemen Mokha Ismaili, it took 4 days rest before it  
even smelled like coffee. By day 7 it was one of the best coffees I've  
ever had...
-Peter
On Apr 21, 2008, at 8:27 PM, Jamie Dolan wrote:
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3) From: John Despres
Jamie,
I say drink 'em every day and make notes. Don't automatically wait a few =
days; you may pass your optimum flavor period that way.
John
Jamie Dolan wrote:
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4) From: True, Dennis W. FC1 (CVN69)
I do that for every new bean I roast and only start waiting when I KNOW
what to expect but I almost NEVER wait more than 3 days to start
drinking every coffee I roast will be good or better at 3 days to the
best of my experence
Just my .02 and as ALWAYS YMMV!
Dennis

5) From: Bill
I agree with John and Dennis.  You never know which beans will be best
when... even if the received wisdom from the list is X days, you don't know
what you prefer.  So on new beans, I would start drinking right away, and
see what you see.bill
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6) From: Jerry Procopio
I, too, agree with John, Dennis & Bill and I always, especially with a 
"new" coffee, brew a technivorm pot within 30 minutes of the beans 
exiting the RK Drum.  It's amazing some of the changes you will 
experience as a coffee matures over it's lifespan in a Mason jar.  My 
first roast of Misty Valley was intended to be C+ but ended up being FC. 
  Immediately after roasting I took a quick shower, ground 1/2 pound, 
then headed down the street to a neighborhood pot luck with some "way 
too fresh" coffee in hand.  I didn't know what to expect and surprised 
by a pleasant earthiness and a nice "coffee" taste.  (Sometimes it is 
nice when coffee just tastes like coffee).  Before the evening was over 
I had orders for several pounds for neighbors who sometimes bought 
coffee from me and were now accusing me of holding the "good" stuff back 
until now. (This was about 1 1/2 hours from roaster to pot)
Fast forward to the next morning.  Slightly hungover from a tequila 
"sampling" that took place later Friday night, I rushed to make a pot of 
coffee and still get to the golf course to make my tee time.  I was 
halfway down the street before I took my first sip.  This coffee was 
about 16 hours out of the roaster now.  Expecting it to taste like it 
did the night before I took a sip from my SS travel mug.  Whoa!  Tom had 
said something about strawberry (which I have never tasted) but I wasn't 
expecting blueberries and caramel and chocolate.  The coffee was great 
last night; it was wonderful this morning.  I waited another three days 
before Misty met Venus and fell in love all over again.  What a pleasant 
SO espresso.  I am not a note taker like many of the list members, but 
this is one coffee that stands out in my memory for having subtle (and 
some not so subtle) positive changes every day from straight out of the 
roaster to last bean in the jar.
It's all part of the journey.
JavaJerry
RK Drum roasting in Chesapeake, VA
Bill wrote:
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