HomeRoast Digest


Topic: New Classic Espresso Blend - Resting Time (5 msgs / 150 lines)
1) From: Jamie Dolan
I ended up roasting a pound of the New Classic Espresso Blend 2 days
ago early afternoon.  It turned out really nice (very consistent /
even roast), I'd call it around full city.  I loaded it up this
morning and I am drinking it.
It tastes pretty good.  I'm wondering though if it is better at closer
to a 3 day rest?  How do you know what the idea rest period is for a
bean, and what are the resulting imperfections if you don't wait that
long?
Thanks
Jamie
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2) From: BSGarley
The lighter the roast, the more it benefits from rest. =
I never noticed imperfections from short roast, just appreciated how much
better it was later.
Bruce Garley
New Port Richey, FL
Stillwater, MN
San Juan Capistrano, CA
 
Vivir con miedo es como vivir a medias.
 

3) From: Jamie Dolan
<Snip>
So at full city, is there much benefit at all from Resting?
Someone said to let the moka kadir rest for 3 days, I would assume
they were thinking of it being roasted to FC+.
I have to say that this classic espresso blend is much better than the
other single origin beans I tried previously for espresso.
Jamie
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4) From: Jim Gundlach
In my experience almost all coffees need a three day rest after roasting before they are at their prime.  If I said I I keep brewing the day after roasting to retest this theory, I would be lying.  I just can't seem to get around to roasting anymore until I see that I don't have enough roasted coffee for tomorrow morning.  
     pecan jim 
On Jan 4, 2011, at 8:42 AM, Jamie Dolan wrote:
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5) From: Sergio Kusevitzky
Jamie,
Taste is absolutely subjective and the best way to learn a rule.... is ju=
st to =
try. =
Wait another day and try...
Wait another day and try...
......
Simple, effective and personal. =
Sergio
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On Jan 4, 2011, at 8:42 AM, Jamie Dolan wrote:
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