HomeRoast Digest


Topic: This mornings coffee, (23 msgs / 662 lines)
1) From: Michael Guterman
<!DOCTYPE html PUBLIC "-//W3C//DTD HTML 4.01 Transitional//EN">
  
  
gin wrote:
Don:
  
  
send me your snail mail and I will send you some aged to try, really
good stuff, looks like hell but what a taste. There we go with taste
again, I like it!
  
  
g
  
  
  
At 10:08 AM 11/26/2003 -0500, you wrote:
  
  
  No, but I really think I need to try that.
    
    
Don
    
    
> Don:
    
>
    
> Is it the "aged" you are drinking?
    
>
    
>
    
>
    
> ginny
    
>
    
> At 07:23 AM 11/26/2003 -0500, you wrote:
    
>
    
>>This morning I am drinking some Sulawesi Toraja that I roasted
last
    
>> night to the verge of second crack.  All I can say is WOW!  It
is
    
>> outstanding! Possibly the best coffee I have ever had.  The
maple
    
>> syrupy body is awesome.  I'm gonna have to get more of this.
    
>>
    
>>Don
    
>>
    
>>
    
>>
    
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Version: 6.0.538 / Virus Database: 333 - Release Date: 11/10/2003I really enjoyed the Sulawesi with Yemen Mokha.  I do about 1/3 Yemen. 
I roast them separately with the Yemen to just the first hints of
second crack, and the Sumatra about 20 seconds into second.   Just had
some of the new batch of aged Sumatra Lintong.  Very nice.  Great
single origin shots.
Michael

2) From: Don Rankin
I have some Yemen Hirazi that I roasted last night also, but Tom
recommends a 24 hour rest so I haven't tried it yet.  I am getting
together with family tomorrow and am planning to try the Yemen/Sulawesi
blend on them.
Don
<Snip>

3) From: Don Rankin
Cool!  Thanks alot.  Here is my address:
Don Rankin
218 Sam Kinley Dr.
Thomasville, NC 27360
Thanks again.
<Snip>

4) From: Don Rankin
Sorry.  Meant to send this off list.  Oh well.
Don
<Snip>

5) From: john
Don't worry, Don.  Rest assured that I won't be sending you any coffee.
john
Wake Up and Smell the Coffeehttp://www.drzeus.net/coffee<Snip>

6) From: MMore
Being a relative neophyte to this list, I have a question that might have been answered before.
 
When I first got into roasting (some 1.5 years ago) I always read that coffee, after a 12 - 24 hour roast, stays fresh for approx. 5 days.  I now read all over this board of people raving about coffee after 'resting' for 4-5-6 days.  Hence, my question....how long is coffee "fresh".  At what point is it not "resting" anymore and, in fact, going stale?
 
I love being on this board.  I've learned so much and 'met' (by reading their posts) some really nice folks.
 
Happy Thanksgiving, everyone!
PS, I roast in an Alpenroast and a HPII.
 
Michael A. Roaster of Vienna, Va.

7) From: Don Rankin
Darn.  Tried to slip that one by.
Don
<Snip>

8) From: jim gundlach
Michael, 
    The question of aging and going stale is something that depends on
the bean, how it is roasted, how it is brewed, and how it is stored
after roasting.  I try coffees as soon as they cool and regularly
there after until they start to go off flavor and then I compost them. 
I have found beans that Tom recommends resting for more than a day to
make fine espresso eight hours after roasting.  I have even blended
more mature with younger roasts to get the most out of a single bean.
I have found some beans need as much as three days to be good and keep
improving for as many as seven or eight days.  Others seem best on the
day after roasting and keep going down hill after that.  My
recommendation is to try your beans at different ages to see when you
like your coffees.  
Jim Gundlach
On Nov 26, 2003, at 10:39 AM, MMore wrote:
Georgia0000,8080,0000Being
a relative neophyte to this list, I have a question that might have
been answered before.
Arial 
Georgia0000,8080,0000When
I first got into roasting (some 1.5 years ago) I always read that
coffee, after a 12 - 24 hour roast, stays fresh for approx. 5 days.  I
now read all over this board of people raving about coffee after
'resting' for 4-5-6 days.  Hence, my question....how long is coffee
"fresh".  At what point is it not "resting" anymore and, in fact,
going stale?
Arial 
Georgia0000,8080,0000I
love being on this board.  I've learned so much and 'met' (by reading
their posts) some really nice folks.
Arial 
Georgia0000,8080,0000Happy
Thanksgiving, everyone!
Georgia0000,8080,0000PS,
I roast in an Alpenroast and a HPII.
Arial 
0000,8080,0000Michael A. Roaster of
Vienna, Va.

9) From: John Blumel
On Nov 26, 2003, at 10:39 AM, MMore wrote:
<Snip>
At the point where the chemical changes from resting no longer enhance 
the flavor of the coffee but begin to degrade it. An obvious but 
useless definition since this point is different for each coffee, the 
degree of roast, storage conditions, brewing method and probably varies 
according to personal taste preferences. Like everything else related 
to coffee there are no simple answers.
Fortunately, Tom usually provides pretty good recommendations on 
resting periods, which usually vary from 12-48 hours, although 
sometimes, like the current ISH crop, these may be significantly 
longer. Dark roasted coffees, in my experience, typically require less 
rest than the same coffee roasted lighter. Coffee stored in a cool, 
dark, atmospherically stable environment (i.e., in a closed container) 
tends to maintain optimal flavors longer than the same coffee stored in 
a warm, light environment and/or and open container.
Some on the list extoll the virtues of vacuum sealing after roasting 
but my experience is that the vacuum pulls off the volatile aromatics 
and rapidly degrades the flavor, unless the coffee is frozen 
immediately. (This is highly controversial, to say the least.)
Coffee that would be thrown out as rancid by someone using a vac pot 
might be considered to have just reached its optimal rest by someone 
making espresso. And who can judge the effect of personal inherited or 
acquired taste preferences.
Your best bet is to follow Tom's recommendations and adjust them based 
on your own experience. For example, I've found that I typically, but 
not always, like my coffee roasted just a bit darker than Tom 
recommends and that my optimal rest period tends to be about the same 
as his. This is probably because I prefer my coffee a little less edgy 
than he does and the extra roast takes some of that off.
John Blumel

10) From: Peter Barnes
fwiw, i personally feel the hirazi doesn't even begin to come into its 
own until 72 hours of rest.  but after that point it just blossoms...
cheers
peter
Don Rankin wrote:
<Snip>

11) From: Myron Joshua
John, Thanks for a post that points to the frustrating truth about all those
darn variables (and the most significant one-taste) that make this project
of home roasting such a royal pain;-).  Why am I thanking you? So many have
stated this truth over and over again...but, after reading your version of
it, it makes sense and is even manageable. Ciao, Myron

12) From: Ben Treichel
Simple rule of thumb is rest at least a day, peaks at around 3, nice and 
fresh for a week, dump after 3 weeks. YMMV
MMore wrote:
<Snip>

13) From: John Abbott
THREE WEEKS!!!!!  Ben - turn in your CSA badge!!  9 days from the 
roaster - MAX ..  I don't have that problem now that I vac seal.  Its 
gone the day I open it up.
Ben Treichel wrote:
<Snip>

14) From: Ben Treichel
But with my CSA membership it was implied that I would pass on any 
coffee that wasn't "nice & fresh" to the less enlightened. :-[
John Abbott wrote:
<Snip>

15) From: rnkyle
I am getting
together with family tomorrow and am planning to try the Yemen/Sulawesi
blend on them.
Don
Good choice if they are discerning coffee drinkers, but if Folgers is their
normal brew. You may encounter a few frowns.
Ron

16) From: peter zulkowski
It's taking some time for me to get used to the idea that not everyone 
is as excited about my coffee as I am. In restaurants and at church, and 
even at Sta****** they only seem to serve weasel pi**.
You can actually look down and see the bottom of the cup!
Now instead of ordering coffee (?) in restaurants I just get water.. 
almost the same anyway ;) . And I am getting sooo fussy! I just drink my 
own coffee at home, and at friends who enjoy it. It is way so much 
better than Folg***. 
:)
PeterZ
rnkyle wrote:
<Snip>

17) From: Ed Needham
Nine days!!!  Turn in your CSA Badge.  One week tops! 
or
One week!  Turn in your badge too!  Three days is the ultimate limit!
or
Three days!  Dang.  I eat my beans fresh outta the roaster and don't even
wait for them to cool!  No time to brew either.  Those puppies are volatile!
or
I eat the red cherries right off the tree!  You guys who wait for all that
processing and roasting are nuts.
or
I eat the buried seed, dirt and all for the ultimate enjoyment!  Nirvana...
***********************************************
Ed Needham
To Absurdity and Beyond!
homeroaster ... d.o.t ... com
***********************************************

18) From: miKe mcKoffee
Hey Ed, your tagline was most appropriate with that post! (BTW, are you a
home brewer too? And if so, had you been exuberantly sampling?:-)
Kona Konnaisseur miKe mcKoffee
MCSE (Maniacal Coffee Systems Engineer/Enthusiast;-)
URL to Rosto mods, FrankenFormer etc.http://mdmint.home.comcast.net/coffee/Rosto_mod.htm

19) From: Ed Needham
It's 12:40am, and I'm sampling the Mexican Organic Chiapas I'll be serving
tomorrow.  Yummy stuff.  I also have 3 ounces of ISH that I intend to share
with those who might appreciate a distinct coffee.  I aimed right between the
two extremes of my first two roasts of this batch of ISH, so I have high
hopes it will be superb.
Shine up the Royal and enjoy the holiday!
***********************************************
Ed Needham
To Absurdity and Beyond!
homeroaster ... d.o.t ... com
***********************************************

20) From: The Rankin's
Turns out the coffee drinkers in my family loved the Yemen/Sulawesi
blend.  Much more than the Yemen alone.  I must say the Yemen alone was
a little much.  Oh well I guess that one will be all mine!
Don
<Snip>

21) From: rnkyle
Sounds like all had a good time, and some good coffee
Sounds like a nice  blend
did you roast it together, and how far did you take it?
Ron

22) From: The Rankin's
Roasted separately.  I roasted the Yemen about 10 seconds into second,
and the Sulawesi right to the verge of second.  Mixed 50/50 at brew
time.  I had some more this morning.  Really good stuff!
Don
<Snip>

23) From: rnkyle
Thanks Don it sounds like a great coffee.
ron


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