HomeRoast Digest


Topic: Stale? You bet it matters! (2 msgs / 39 lines)
1) From: Mike Davis
I had a small 150 gram batch of Rwanda Dukunde Kawa Musasa that I was 
enjoying prior to a 2 week vacation.  Couldn't bear to toss what was 
left before leaving, so I left it in the grinder.  Came back and brewed 
a cup upon my return to finish it off.  Aarghh!  Beans were perhaps 23 
days post-roast.  Tasted like Folgers.  Amazing, unintended experiment 
in deterioration.
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2) From: Tom & Maria - Sweet Maria's Coffee
I think how they are stored makes a big difference. All you who 
follow our FB page saw the saga of the 2 year old EL Salvador 
Matalapa Peaberry that the post office "misplaced" - ie they never 
even attempted delivery. They just tucked it in a corner somewhere. 
Anyway, it was stale, but I was really suprised how many good 
qualities it still had in aroma and flavor. It was weird. But in a 
hopper I think the oxidation would be huge, and add to that humididty 
changes etc... The matalapa was in a gold foil valve bag and probably 
just sat in one place, mild temperature, etc...
By the way:http://www.facebook.com/pages/Sweet-Marias/23041749506Tom
<Snip>
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-Tom
Sweet Maria's Coffee  -  Oakland, California  - http://www.sweetmarias.comHomeroast mailing list
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