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Topic: How long do you rest your roast? (14 msgs / 470 lines)
1) From: Terry
I am currently working on an unplanned coffee experiment.  Every summer my 
family meets for a family reunion camp out.  We all share the responsibility of 
supplying food for meals.  This year I decided to share my home roasted coffee.  
I roasted several batches over two days of my favorite Sumatra and planned 4-5 
days rest.  Not knowing how much to roast I decided it was ok to have too much.  
Indeed I did.  Today I am a full two weeks into the rest period, and I am 
pleasantly surprised with how great this coffee tastes.  I drink a cup or two a 
day and I have enough to last most of this week.  That could be 20 days worth of 
beans out of this roast.  I plan to continue my normal coffee drinking pace.  I 
just can't resist the curiosity.  
 -Terry
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2) From: Seth Grandeau
I find that some of the fruity Kenyans and Ethiopians keep opening up
their flavor over the first week, peaking around day 6 or 7 and
tasting great all the way through 2 and sometimes 3 weeks.  I've never
had one last longer than 3 weeks, so I can't really tell you what
their like after that. :)
On Mon, Aug 16, 2010 at 3:45 PM, Terry  wrote:
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 coffee.
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d 4-5
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oo much.
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am
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or two a
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 worth of
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pace.  I
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ariascoffee.com
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ee.com/gallery/main.php?g2_itemId=7820
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3) From: Allon Stern
On Aug 16, 2010, at 4:35 PM, Seth Grandeau wrote:
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They go stale. I've overroasted and enjoyed the aging, until I didn't enjoy it anymore.
I'd say around 2 weeks is probably good, three weeks is declining, and after that is just icky.
-
allon
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4) From: Tim TenClay
I'm strange, I guess (no surprise), but I like almost everything at about 3
days.  I like darker flavor profiles and don't tend to care for the brighter
flavors which seem (to me, at least) to show up at about day 5-8ish.  If I
roast something that's really bright, I'll often drink it days 1-3 (or so)
and then let it sit until days 10 or more so the brightness can diminish
again.
I also tend to give lighter roasts longer rests... the darker the roast the
more you taste the roast (and the less you taste the bean), so they tend to
need less resting time.
well... that's worth about a grain of sand... :-)
Grace and Peace,
  `tim
On Mon, Aug 16, 2010 at 6:05 PM, Allon Stern  wrote:
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-- 
This message may contain information which is privileged or confidential; if
you are not the intended recipient, please delete immediately.  Do not
forward or make any of the above content publicly available without
permission of the original author.
--
Rev. Tim TenClay, D.Min.
Personal Blog:http://lexorandi.tenclay.org"Only a religion which is a way of living in every sphere either deserves to
or can hope to survive." (MacIntyre)
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5) From: Bryan Wray
For me things that tend to qualify a longer rest are:- lighter roast- highe=
r elevation- length of time from start of first to end of roast (longer spa=
n= longer rest)- obviously method of brewing.  I like a coffee in a pre=
ss first (day 2-4), then vac (4-6), then drip (5-9,10) then espresso (5,6- =
15ish depending)- dry/natural process- varietal. Catui, high grown Typica (=
but that could be an elevation thing only) and the SL coffees seem to open =
up later to me.
Had a killer, I mean KILLER shot of Kenya today that was 25 days out.  Di=
dn't think it was really all that possible, but the thing tasted like black=
berry preserves spread on wheat toast.  Freakin' delicious.
Not to sound like a know-it-all in the least, but darker roasts break down =
the cell walls more so it seems kind of obvious to me that it would deterio=
rate faster.  Yeah?  Or am I just jumping to unfounded conclusions...?
-bry
Bryan Wray
Nor'West Coffee
360.831.1480
Bryan
It is my hope that people realize that coffee is more than just a caffeine =
delivery service, it can be a culinary art- Chris Owens
--- On Mon, 8/16/10, Tim TenClay  wrote:
From: Tim TenClay 
Subject: Re: [Homeroast] How long do you rest your roast?
To: "A list to discuss home coffee roasting. There are rules for this list,=
 available athttp://www.sweetmarias.com/maillistinfo.html"
Date: Monday, August 16, 2010, 3:17 PM
I'm strange, I guess (no surprise), but I like almost everything at about 3
days.  I like darker flavor profiles and don't tend to care for the brigh=
ter
flavors which seem (to me, at least) to show up at about day 5-8ish.  If I
roast something that's really bright, I'll often drink it days 1-3 (or so)
and then let it sit until days 10 or more so the brightness can diminish
again.
I also tend to give lighter roasts longer rests... the darker the roast the
more you taste the roast (and the less you taste the bean), so they tend to
need less resting time.
well... that's worth about a grain of sand... :-)
Grace and Peace,
  `tim
On Mon, Aug 16, 2010 at 6:05 PM, Allon Stern  wrote:
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oy
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ariascoffee.com
<Snip>
-- =
This message may contain information which is privileged or confidential; if
you are not the intended recipient, please delete immediately.  Do not
forward or make any of the above content publicly available without
permission of the original author.
--
Rev. Tim TenClay, D.Min.
Personal Blog:http://lexorandi.tenclay.org"Only a religion which is a way of living in every sphere either deserves to
or can hope to survive." (MacIntyre)
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      =
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6) From: Joseph Robertson
I personally think you laid it out pretty well Bry. Being in the business I
can relate to this discussion. I wish I was there to taste that 25 day
kenya. When you say day 2 or day 5 or 10 do you mean stored or rested in
paper? I get these questions all the time. Like how do I rest coffee? In the
freezer? Frig.? Canning jar. Bean hopper? How do you answer this Bry? Age
old question on this list. Seems to keep popping up.
Thanks Bry
Joe
On Mon, Aug 16, 2010 at 6:59 PM, Bryan Wray
wrote:
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-- 
Ambassador for Specialty Coffee and palate reform.
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7) From: raymanowen
"...am I just jumping to unfounded conclusions...?"
What do you hear from your palate? That's the Boss, unless you are subject
to first rejection from a Celtic Critic. Mine [CC] learned to despise "floor
coffee" that may have been brewed at the nurse's station Mr. Coffee from an
open can of Foulger's. -ro
-- 
Persist in old ways; expect different results - suborn Insanity...
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8) From: Andy Thomas
I don't rest coffee at all. I drink it over a period of about two weeks aft=
er =
roasting -- usually starting the next day, say 12 hours -- and I notice a=
nd =
enjoy the flavor development or deterioration, or whatever. But I do not =
intentionally hold it for x days before divng in. =
    Perhaps a rule of thumb might be "bigger flavor = longer shelf =
life." In =
other words, coffee that is more intense to begin with might last longer. I=
've =
had some Kenya and Sumatra coffee that tasted great after 3 weeks, but most =
coffees are pretty flat at 3 weeks, even if they taste wonderful at 2-5 day=
s. =
Andy
From: Terry 
To: homeroast
Sent: Mon, August 16, 2010 12:45:47 PM
Subject: [Homeroast] How long do you rest your roast?
I am currently working on an unplanned coffee experiment.  Every summer m=
y =
family meets for a family reunion camp out.  We all share the responsibil=
ity of =
supplying food for meals.  This year I decided to share my home roasted c=
offee.  =
I roasted several batches over two days of my favorite Sumatra and planned =
4-5 =
days rest.  Not knowing how much to roast I decided it was ok to have too=
 much.  =
Indeed I did.  Today I am a full two weeks into the rest period, and I am =
pleasantly surprised with how great this coffee tastes.  I drink a cup or=
 two a =
day and I have enough to last most of this week.  That could be 20 days w=
orth of =
beans out of this roast.  I plan to continue my normal coffee drinking pa=
ce.  I =
just can't resist the curiosity.  =
-Terry
      =
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9) From: Dan Kellgren
I too, am more of Andy's style.  I rest them 24 hours in the SM tin with
de-gas valve.  Then they have 2-3 weeks before they need to be gone.  Peak
for me is usually days 3-10.  My 1/2 lb. of the Ethiopia Sidamo Shoye Union
(DP) has amazing fruity characters right at days 2,3,4,5.
Dan
On Tue, Aug 17, 2010 at 3:11 AM, Andy Thomas  wrote:
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10) From: silas coelho
I use to have a 'police' of no less then 3 days, but I did an unplanned
experiment with a Kenya that was a bit over 2 weeks old, and
voila...Perfect, nice, balanced, outstanding coffee (drip filter)
I'm changing now my police to Kenya's - 2+weeks, probably based on Seth
comments same for Ethiopians
Grato/Regards
Silas
Contritionem praecedit superbia,
et ante ruinam exaltatio spiritus (Prov 16:18)http://silasmcoelho.com/2010/8/16 Seth Grandeau 
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11) From: Yakster
I really liked Bry's post and explanation.  I'll have to re-read this and
think some more on it, but it makes sense.
My roast resting is not policed at all.  I'm always running out of beans and
roasting to drink next day or sometimes same day.  My roasts rarely make it
to a second week, I don't know what I'm doing wrong, I roast 12 - 16 ounce
batches, but maybe I just don't roast enough batches to keep up with
demand.  Doesn't help that the coffee is so bad here at work that I have to
bring in homeroast to make it through the day with the CCD.  Last two days I
haven't had time in the morning to brew before taking the kids to school so
I've been relying on the CCD at work for my morning cup, but my Wife must be
suffering.
-Chris
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12) From: raymanowen
Running a test as we sip- a pour-over paper filtered drip for Best Use of
one of my Captain Morgan spiced rum steins. 15g Panama Finca La Carmiseta,
(FC) 11Aug roast in 15oz water at 201° F. [just below Full Boil here, a f=
ew
bubbles rising as I started pouring it]
15oz : 15g- that's my 1:1, 142 hours' rest- the flavor is really coming out
of the cocoon. Just a little puff of "Hello" from the Mason jar since
yesterday evening but Wow! The Aroma! Now it's in liquid form, and this was
the "Train wreck Bright" shot right after I roasted.
Imagine keeping an open bowl of peanuts or peanut butter in the cupboard-
roasted coffee beans in a jute bag fare no better than the peanuts or potato
chips with the oxygen- they go stale. Roasted coffee beans evolve CO2 gas as
the flavor develops; happily, the lighter O2 molecules float on top as long
as the beans and gases are contained.
The open weave of a cloth bag might keep butterflies out, but CO2 would flow
out just like water as oxygen molecules flow in to replace them. Then begins
the cohabitation, that you could prevent if you kept the roasted beans
submerged in CO2 that displaces O2.
Hope you really enjoy the aroma of sacks of roasted coffee beans. Everything
you smell before you brew will be gone when you brew.
With some care, maybe you could preserve fresh roasted flavor and aroma for
a month.
But why?
Cheers, Mabuhay und Schöne Kaffeegeschmack für Alle -RayO, aka Opa!
-- =
Persist in old ways; expect new results - suborn Insanity...
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13) From: Starfinder Stanley
I guess I rest them until I run out, then I roast more.  Usually that seems
to be less than a week, and as others have said, I enjoy the evolution of
the cuppa over that time, just as I enjoy the evolution of the cuppa over
the 15-20 minutes I take to drink it.  It's amazing what a multilayered
experience we can get from just a single varietal, when you think about
it....  I think most beans start to get a little long in the tooth after
about 2 weeks; some still taste quite nice, but some of the unique notes
have wandered off, and it can be a bit more difficult to ID the varietal by
taste alone.  I usually seal in a mason and rest them at cool room temp...
if it were hotter, I might keep them in the fridge.  I find that
refrigerating the beans makes them taste a week old immediately, but they
are more stable for longer....
As far as darker roasts, once the oils surface, they seem to go rancid
pretty darned quickly, one reason char-bucks can taste so nasty....  So no
rest for the wicked seems like good advice there.  Or at least, as little
rest as possible.
...Starfinder
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14) From: g paris
Hi Terry:
I think this is a very personal thing...
resting has no limit other then maybe 4 weeks out!
I had roasted a batch of Horse that had a hint of blueberry in the first
batch; the second batch
I put into a mason jar and forgot it was there.
about 18 days later I can across the jar, dropped some in the grinder
and had the most fabulous cup of blueberry I have ever tasted.
someone else mentioned resting until it is gone and I do that with my solis
5k;
I roast maybe 1/2 pound, toss it in the solis grinder side and it get used
over a period of maybe 4
or 5 days; so I taste it right away and then 5 days later so I feel I get a
range of flavors.
I just got some Harrer from CHAD and plan on roasting some and leaving it
for 2 weeks
to see how it goes and if I get a huge blueberry flavor that this particular
coffee is said to have.
ginny
On Tue, Aug 17, 2010 at 2:47 PM, Starfinder Stanley wrote:
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