HomeRoast Digest


Topic: Homeroast Digest, Vol 65, Issue 15by Brian Kamnetz (4 msgs / 78 lines)
1) From: John M. Howison
I had doubted the existence of a home-roaster household  using even
less coffee than I do.  Seems to me Kamknetz loses a good deal of the
virtue of homeroadsting by using coffee up to two weeks old.  I am
persuaded that with the Fresh Roast 500 I have more control over the
roasting process than any rpt any other homeroasting device, and it
allows me to roast coffee between one and three days old.  For you it
should approach the ideal.
On 6/15/13, homeroast-request
 wrote:
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2) From: Brian Kamnetz
Hi John,
Good point about the age of the roasts. Some of them have lost a lot at the
end of the two weeks (actually it can be a few days longer; I try to roast
on either Saturday or Sunday, so that I can roast in the morning and brew a
moka pot with the beans fresh from roasting). On the other hand, I have
found some varieties have remarkable flavor at the end of 2 weeks. It's the
exception rather than the rule, but it's fun to find when it happens. I
look at roasting similarly to many other things in life: it's often an
exercise in compromise when I can't have my cake and eat it too. My process
and schedule aren't perfect, but for me they are the best compromise
between what I want and what I am willing to do over the long term.
Brian
On Sat, Jun 15, 2013 at 3:29 PM, John M. Howison wrote:
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3) From: Seth Grandeau
I find some African beans taste their best (to me) between 1 and 2 weeks.
On Jun 15, 2013, at 4:55 PM, Brian Kamnetz  wrote:
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4) From: Brian Kamnetz
Seth,
Probably not coincidentally, most of my beans are Ethiopian. As John
mentioned, many beans, even some of the Ethiopians, are pretty much
*blah *after
2-3 weeks, but some have flavors that really shine about then.
Brian
On Sun, Jun 16, 2013 at 2:00 PM, Seth Grandeau  wrote:
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