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Topic: Aged coffee beans (2 msgs / 80 lines)
1) From: Ryan M. Ward
Has any one here ever tried to age their coffee beans (on purpose)? If so how did it turn out? I read some of the parameters associated with ageing beans, they remind me of the parameters for ageing Cigars/tobacco (higher humidity, not extreme temperatures, etc...).
I wonder what it would taste like to throw some beans into my humidor and forget about them for about 2 years... mmmmmmm, cigar flavored coffee!!!!
Anyone have any experience with this type of crazy stunt here?
I remember one of the best coffees I ever had was an aged sumatra(aged like 5 years or something like that). Very tastey!!!
-- 
Ryan M. Ward
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2) From: Ray
Yup! Monsoon Malabar gold.  Aged to get the gold color and the 2x size
beans.  Pretty tasty stuff in espresso use 1/2 pound  city and brazil one
pound roasted city+ extent stuff


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