HomeRoast Digest


Topic: Post-roast aging (6 msgs / 159 lines)
1) From: Jim Farris
    I am introducing some new homeroasters to the various factors involved and have been emphasizing that "fresh roasted coffee" is a much misconstrued term and doesn't mean you should brew your coffee from beans right out of the roaster.
    Someone in the last few months posted on this newsletter their preferences for days to allow roasted coffee to "age" before brewing, and it closely mirrored my own experiences with various coffees.
    I would appreciate it if other members of the mailing group would resubmit their own preferences so I could pass them on.
    I also appreciated Tom's recent "Tiny Joy" comments on "Getting The Brew Right" and am getting out my vacuum brewer to use on some recent purchases instead of my traditional French press.
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2) From: Barry Luterman
Years ago, Tom in his reviews, wrote how many days to wait before brewing. I
found even with that I always had to wait one more day than Tom suggested.
For me, for most brewed coffee I wait 4 days. For espresso a 7 day wait
seems best. For brewed coffee there is an occasional type that requires more
than 4 days but usually not more than 7. When I am trying a new coffee I
adhere to these guidelines and drink the same coffee for a week. the
occasional late bloomer becomes evident that way. I rarely if ever get
caught short and have to drink any coffee before 4 days rest.
On Sat, Apr 18, 2009 at 6:23 AM, Jim Farris  wrote:
<Snip>
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3) From: Seth Grandeau
For the very fruity Ethiopian coffees, I find I like them best between 1 and
2 weeks after roasting and they are still quite drinkable at 3 weeks (few
make it that far).  Most others I enjoy any time after 3 or 4 days, and
again, up to 2 weeks.
On 4/18/09, Barry Luterman  wrote:
<Snip>
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4) From: Bob Hazen
Jim,
I bet you're going to get answers all over the map!  I find that right out 
of the roaster most coffees are a delight, full of volatile and fleeting 
flavors.  These aspects go away for me in 24-48 hours.  Some are better on 
day two than day one, but after that it's generally downhill IMHO.  In fact 
for me, four days is about as long as I'll go before it seems that the 
flavors are overly muted.  Paradoxically, I tend to prefer the thicker, 
brooding varieties - not the ones one would expect to have delicate flavors. 
Perhaps these aspects of a young roast compliment the heaviness of my 
preferred coffees.  By contrast, I have had let a tart Kenyan go for over a 
week to make it drinkable.  That amount of rest finally tamed that 
pucker-maker.
(FWIW, all the above is related to drip coffee)
Bob

5) From: Brian Kamnetz
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6) From: raymanowen
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