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Topic: ? was Bale Jars (2 msgs / 41 lines)
1) From: Steven Dover
Could it be that I'm in 2 camps {non-vac & use prior to staling}? *To me*,
anything past 72 hours old starts to go downhill...no matter what or how I
store it. Maybe I'm a super-taster {term from ancient thread}. I have drank
coffee immediately after roasting that was truly exceptional but when I
tried again later I could never match the flavor results again. It's
something about the temp curve. 99.9% of the time my roasts are best at 24
to 72 hours post roast. It's sort of like the debate on whether to stop
before or just into 2nd pop. It's all in the temp curve...I've had roasts
just into 2nd pop that would have the same flavor profile as a different
roast stopped just prior to 2nd pop. It's all in how you get there. Maybe
I've went astray... I replied to agree. Homeroasting *is* all about having
coffee thats not so old as to be stale...imo. - Steve D

2) From: John Blumel
On Dec 10, 2003, at 7:07 AM, Steven Dover wrote:
<Snip>
I think these are effectively the same camp. If you don't vac or 
otherwise try to 'prolong' freshness, you naturally would try to use 
what you roast before it stales.
John Blumel


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