HomeRoast Digest


Topic: To wait or not to wait (15 msgs / 405 lines)
1) From: Tomenid
All this talk about letting the roasted beans rest, sometimes for days, is  a 
bit puzzling, especially when I hear other people say that roasted beans more 
 than 3 days old are thrown out by the better baristas. My first encounter 
with  home roasting was with a guy from New Orleans who roasted in an iron 
skillet,  then french pressed a cup immediately and who swore that if you waited 
even five  minutes the whole thing was undrinkable. So, pros, cons? Or am I out 
to  lunch?
 
Tom
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2) From: Mike Koenig
Only one way to prove it to yourself.  Roast a batch, drink some right
away, then a cup each day.
To my tastes, most of what I roast is best after 2-3 days rest.  For
espresso, 3 days minimum.
Sometimes certain flavors take a few days of rest to come out.
Blueberry flavor in Harar for example, doesn't seem to show up for a
few days.
--mike
On Tue, Jul 15, 2008 at 3:59 PM,   wrote:
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3) From: Michael Mccandless
The best test is the one you do yourself.
McSparky
On Tue, Jul 15, 2008 at 12:59 PM,  wrote:
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4) From: Martin Dobbins
Hi Tom,
Total noob here, so take any comments with the appropriate dose of salt.
I thought exactly the same as you "the fresher the better", but I am beginning to change my opinion.  For example last Friday I roasted two lots of Brazil Carmo De Minas Fazenda Esperanca which I was trying to get to City+ (not the easiest thing to do on a Fresh Roast).  I bagged the two roasts separately and then I had four days supply based on the fact that one roast on the FR lasts me for two days IF I drink only one coffee per day (I've got to get a larger roaster!)
I alternated the bags and day 1 (Saturday) tasted OK but slightly over roasted for my City + target.  Day 2 was a little better but had some hints of grass which said under roasted.  Day 3 (same as day 1) had lost some of its bitterness but still clearly over roasted.  Day 4 (same as Day 2) tasted like a totally different bean, the acidity was muted the grassiness had disappeared.  These were replaced with a variety of new flavors that I couldn't perceive before, smooth caramel, a light citrus and what I can only describe as flowers.  Eureka! (maybe)  It's a pity I don't have any more of that roast  to see if it gets even better with more "rest"
Martin  
All this talk about letting the roasted beans rest, sometimes for days, is  a 
bit puzzling, especially when I hear other people say that roasted beans more 
 than 3 days old are thrown out by the better baristas. My first encounter 
with  home roasting was with a guy from New Orleans who roasted in an iron 
skillet,  then french pressed a cup immediately and who swore that if you
waited 
even five  minutes the whole thing was undrinkable. So, pros, cons? Or am I out
to  lunch?
 
Tom
**************Get the scoop on last night's hottest shows and the live
music 
scene in your area - Check out TourTracker.com!      
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5) From: miKe mcKoffee
<Snip>
<Snip>
Don't know where you heard better baristi toss beans over 3 days old, way
off base IMO. I know Stumptown targets 5 days minimum rest for Hairbender
and I target Ohana to hit my grinders day 6 to 7. When Heather came in 2nd
overall and her 'spro rated #1 in the World at the World Barista Competition
in 2007 she was pulling her competition blend 8 to 10 day rested.
Kona Konnaisseur miKe mcKoffeehttp://www.mckoffee.com/Ultimately the quest for Koffee Nirvana is a solitary path. To know I must">http://www.mcKonaKoffee.comURL to Rosto mods, FrankenFormer, some recipes etc:http://www.mckoffee.com/Ultimately the quest for Koffee Nirvana is a solitary path. To know I must
first not know. And in knowing know I know not. Each Personal enlightenment
found exploring the many divergent foot steps of Those who have gone before.
Pacific Northwest Gathering VIIhttp://themeyers.org/HomeRoast/Homeroast mailing list">http://home.comcast.net/~mckona/PNWGVII.htmSweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/Homeroast mailing list
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6) From: Ed Needham
Maybe you're just out for a snack.
Opinions are cheap.
Mine is that properly roasted coffee tastes great for four or five days and 
then begins being noticeably 'different'.
Other's can't stand to drink their coffee before it's 'time', and might wait 
a week or (as suggested more than once) eight or ten days before they brew 
it.
The guy in New Orleans seems to have quite an impressive sales pitch.  I 
wonder how many of his customers could tell the difference between his 
coffee at one minute old and at a week old.  I'm going to guess 'maybe' a 
few.
*********************
Ed Needham
"to absurdity and beyond!"http://www.homeroaster.com*********************

7) From: Ed Needham
Resting for espresso is usually due to the excessive CO2 released when 
pulling a pressurized shot.

8) From: Andy Thomas
Opinions about resting are all over the map. Even so, the examples you give are extreme. Personally, I like some coffees with little or no rest, but most have a metallic flavor and thin body that fades as more desirable traits to develop. Some coffees have great flavor after 2-3 weeks, but that's the other extreme.
----- Original Message ----
From: "Tomenid" 
To: homeroast
Sent: Tuesday, July 15, 2008 12:59:32 PM
Subject: [Homeroast] To wait or not to wait
All this talk about letting the roasted beans rest, sometimes for days, is  a 
bit puzzling, especially when I hear other people say that roasted beans more 
than 3 days old are thrown out by the better baristas. My first encounter 
with  home roasting was with a guy from New Orleans who roasted in an iron 
skillet,  then french pressed a cup immediately and who swore that if you waited 
even five  minutes the whole thing was undrinkable. So, pros, cons? Or am I out 
to  lunch?
Tom
**************Get the scoop on last night's hottest shows and the live music 
scene in your area - Check out TourTracker.com!      
http://www.tourtracker.com?NCID=aolmus00050000000112)Homeroast mailing list
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9) From: raymanowen
"I hear other people say..."
And so do the baristas, but they're forced to listen. They're brewing stuff
that has to just marginally satisfy the *other people* waving the bucks.
BTW- why exactly do you roast and brew- to satisfy some other palate than
your own? Who pays you to do it? I try to take care of my Celtic Critic's
taste, that's all, folks...
Cheers, Mabuhay -RayO, aka Opa!
On Tue, Jul 15, 2008 at 1:59 PM,  wrote:
<Snip>
-- 
"When the theme hits the bass, I dance the Jig!" - -Virgil Fox at the Mighty
Wichita (ex- NYC Paramount) WurliTzer- 1976
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10) From: Sandy Andina
I just have, besides my own palate, my two Sumatraholics to satisfy  
and keep the beans coming.....
On Jul 16, 2008, at 1:04 AM, raymanowen wrote:
<Snip>
Sandy Andina
www.myspace.com/sandyandina
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11) From: Bonnie Polkinghorn
I happened into a Starbucks last night.  They had a sign which proudly
displayed when and where their coffee was roasted.  The sign said June
23 - by my calculation, it was 3 weeks old.  I think I would have
taken the sign down!
-Bonnie P.
On Tue, Jul 15, 2008 at 12:59 PM,  wrote:
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12) From: Sandy Andina
Believe it or not, it's better than the 3-7 MONTHS it used to be--and  
better than most non-Third Wave cafes.
On Jul 16, 2008, at 9:46 AM, Bonnie Polkinghorn wrote:
<Snip>
Sandy Andina
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13) From: raymanowen
"(I've got to get a larger roaster!)"
HG/DB - Any roast you want, up to an easy pound of beans. -ro
On Tue, Jul 15, 2008 at 8:01 PM, Martin Dobbins  wrote:
<Snip>
-- 
"When the theme hits the bass, I dance the Jig!" - -Virgil Fox at the Mighty
Wichita (ex- NYC Paramount) WurliTzer- 1976
Homeroast mailing list
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14) From: Martin Dobbins
I hear you but since I'm the type of person who can't walk and chew gum at =
the same time, I'm not sure this method will work for me.  I'm looking at=
 all the alternatives like HG/BM, SC/TO, BM/TO.  =
 
The things I DO really like about the Freshroast is being able to see, hear=
 and smell what the beans are doing, every BM I've heard has been pretty lo=
ud and then you've got to be concerned if a particular BM has plastic p=
arts in the stir mechanism or is teflon coated.  T/O don't tend to be ava=
ilable locally and I don't want to play the shipping scam game with somethi=
ng so heavy/bulky on everybody's favorite online auction site.
 
I'm actually leaning towards a hot air popper since these are readily avail=
able, easy to modify and may be enough to give me the capacity I need since=
 I'm the only coffee drinker in the house.  I can get good results from t=
he Freshroast, I'm just frustrated that the winners are not easily repeatab=
le and the quantities are limited.
 
Martin
--- On Thu, 7/17/08 :
"(I've got to get a larger roaster!)"
HG/DB - Any roast you want, up to an easy pound of beans. -ro
On Tue, Jul 15, 2008 at 8:01 PM, Martin Dobbins  wrote:
Hi Tom,
Total noob here, so take any comments with the appropriate dose of salt.
I thought exactly the same as you "the fresher the better", but I am beginn=
ing to change my opinion.  For example last Friday I roasted two lots of =
Brazil Carmo De Minas Fazenda Esperanca which I was trying to get to City+ =
(not the easiest thing to do on a Fresh Roast).  I bagged the two roasts =
separately and then I had four days supply based on the fact that one roast=
 on the FR lasts me for two days IF I drink only one coffee per day (I've g=
ot to get a larger roaster!)
I alternated the bags and day 1 (Saturday) tasted OK but slightly over roas=
ted for my City + target.  Day 2 was a little better but had some hints o=
f grass which said under roasted.  Day 3 (same as day 1) had lost some of=
 its bitterness but still clearly over roasted.  Day 4 (same as Day 2) ta=
sted like a totally different bean, the acidity was muted the grassiness ha=
d disappeared.  These were replaced with a variety of new flavors that I =
couldn't perceive before, smooth caramel, a light citrus and what I can onl=
y describe as flowers.  Eureka! (maybe)  It's a pity I don't have any m=
ore of that roast  to see if it gets even better with more "rest"
Martin
All this talk about letting the roasted beans rest, sometimes for days, is =
 a
bit puzzling, especially when I hear other people say that roasted beans mo=
re
 than 3 days old are thrown out by the better baristas. My first encounter
with  home roasting was with a guy from New Orleans who roasted in an iron
skillet,  then french pressed a cup immediately and who swore that if you
waited
even five  minutes the whole thing was undrinkable. So, pros, cons? Or am=
 I out
to  lunch?
Tom
**************Get the scoop on last night's hottest shows and the live
music
scene in your area - Check out TourTracker.com!
http://www.tourtracker.com?NCID=aolmus00050000000112)Homeroast mailing list
Homeroasthttp://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee=.com
Homeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemId=7820Homeroast mailing list
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Homeroast community pictures -upload yours!) :http://www.sweetmariascoffee=.com/gallery/main.php?g2_itemId=7820
-- =
"When the theme hits the bass, I dance the Jig!" - -Virgil Fox at the Might=
y Wichita (ex- NYC Paramount) WurliTzer- 1976 =
      =
Homeroast mailing list
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Homeroast community pictures -upload yours!) :http://www.sweetmariascoffee=.com/gallery/main.php?g2_itemId=7820

15) From: Brian Kamnetz
Martin,
I look forward to hearing what you decide, and then how it works for you.
Brian
On Thu, Jul 17, 2008 at 9:01 AM, Martin Dobbins  wrote:
<Snip>
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