HomeRoast Digest


Topic: roasting and resting (10 msgs / 210 lines)
1) From: martha abshire simmons
Has anybody out there compiled a chart of recommended roasts and resting
times for each bean?
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2) From: Mike McGinness
From: "martha abshire simmons" 
<Snip>
See Tom's greens reviews! (other than that I don't know of one...)
MM;-)
Home Roasting in Vancouver, WA USA
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3) From: martha abshire simmons
I use the greens reviews as my "baseline" for roasting each bean.  And
I'm grateful for the guidance.  However, I have noticed that people on
this list have tested various resting times for the beans and have clear
recommendations.  I've kept up with some of them, printing them out and
placing them in a folder.  But I've also missed quite a few.  It would
seem to make sense to put all of this in one chart:  roasting
recommendations from Tom and others, and then resting times as well.
Again, this could be a baseline and each person would then find his/her
own preferences. . .Has anybody tackled this?  Could recommended resting
times be added consistently within the green roasting guidelines?

4) From: Timothy A Reed
On Wed, 27 Mar 2002 23:09:35 -0500 "martha abshire simmons"
 writes:
<Snip>
Sounds like you have a project....
-Tim
In your heart you wonder which of these is true
The road that leads to nowhere
The road that leads to you
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5) From: john
it would have to be done by somebody we trusted as much as Tom.  It takes a long while to learn to accurately discribe tastes and roasting times.
On Wed, 27 March 2002, Timothy A Reed wrote:
<Snip>
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6) From: martha abshire simmons
Absolutely.  As a newbie roaster, and a newbie coffee drinker really, I
feel as though I'm in an entirely new tasting world - a delighted
traveler.  I was surprised to find that the resting times make such a
difference in the flavor of coffees and that the optimum rest seems to
vary so.  In my enthusiasm, I give away a lot of newly roasted beans,
and I have been writing on the bags not only the roast setting - in case
my friends want me to duplicate the result - but also recommended "best"
period for tasting, which accomodates the rest times.  I'm sorely aware
of my lack of knowledge and am looking for an easy guide.
All of you who have so much more experience - do you just know this now?
Or are there general guidelines?  I seem to pick up the latter from some
of the posts on this board. . .

7) From: John - wandering Texas
Martha,
You are way ahead of the curve. Most of us went through a long trip of bad coffee before discovering home roasting.  As to the roasting and settling times you will find a pretty wide opinion of the times.  I have some really set rules about some of my more favorite beans (Costa Rican and Brazilian for instance) but have found that others on the list have less stringent rules.  I used to roast for a Cona Vacuum pot as my primary brewing device - but now I roast for the Solis 5000 super automatic - and the times vary.  
Those who roast for an espresso machine will have shorter settling times (for the most part) than a drip or vacuum brew.  I was overjoyed to find that Guatemalan huehuetanango is very enjoyable after 4 to 8 hours.  This makes filling in my roasting schedule much easier.  I know of several guys and gals on the list that roast and drink everything immediately - and I believe that to be an acquired taste.   My brewing is tempered by my wife's tastes as well as mine and like most gals, she prefers a much smoother, less aggressive cup. ME? I want it to knock the cobwebs out and kick my body into gear - so I do a lot more aggressive roasts for the Solis.
My long winded point is:  the roasting times and settling times would have to be a matrix that included brewing methods as well as mild or aggressive tastes.  Not an easy task.  But I'm betting that if we ran a survey of the list, a matrix could be set up with a little work.
I'm going to be out of contact until next Wednesday - but will pick this up when I get back to my beloved Texas.
John - counting the minutes until I get back to my Solis!!
On Thu, 28 March 2002, "martha abshire simmons" wrote:
<Snip>
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8) From: Ken Knott
Is there any correlation between the degree of the roast and the length of =
time of resting that is optimal?
In other words, should lite or dark roasts be rested longer than on or the =
other?
Thanks,
Javaslinger
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9) From: Wes Tyler
Ken..my tastes prefer longer rests on lighter roasts. Best way is to taste =
daily until you find the time you like. If you can't roast enough at a time=
 to last at least 5 or 6 days, try it every other day.
wes
----- Original Message ----
From: Ken Knott 
To: homeroast
Sent: Friday, October 3, 2008 9:17:49 AM
Subject: [Homeroast] Roasting and Resting
Is there any correlation between the degree of the roast and the length of =
time of resting that is optimal?
In other words, should lite or dark roasts be rested longer than on or the =
other?
Thanks,
Javaslinger
Want to do more with Windows Live? Learn “10 hidden secrets” from Jamie.http://windowslive.com/connect/post/jamiethomson.spaces.live.com-Blog-cns!5=50F681DAD532637!5295.entry?ocid=TXT_TAGLM_WL_domore_092008
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      =
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10) From: Bill
Ken,  in my experience, I can't find a correlation between degree of roast
and rest.  I think I have seen something that says that it takes a lighter
roast a bit longer to de-gas, since it retains more CO2...  I have no idea
if that is true or not...
I have had City roasts and FC+ roasts that have varied in optimal time...
 And each is different.  And I tentatively believe that there is a
difference in crops from year to year, as well...  and I would presume that
roasting profiles would affect what flavors come out when...
Ah, I love this!!!
bill in wyo
On Fri, Oct 3, 2008 at 7:51 AM, Wes Tyler  wrote:
<Snip>
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