[Homeroast] How long do you rest your roast?

Seth Grandeau grandeau at gmail.com
Mon Aug 16 15:35:47 CDT 2010


I find that some of the fruity Kenyans and Ethiopians keep opening up
their flavor over the first week, peaking around day 6 or 7 and
tasting great all the way through 2 and sometimes 3 weeks.  I've never
had one last longer than 3 weeks, so I can't really tell you what
their like after that. :)

On Mon, Aug 16, 2010 at 3:45 PM, Terry <mrhomn at yahoo.com> wrote:
> I am currently working on an unplanned coffee experiment.  Every summer my
> family meets for a family reunion camp out.  We all share the responsibility of
> supplying food for meals.  This year I decided to share my home roasted coffee.
> I roasted several batches over two days of my favorite Sumatra and planned 4-5
> days rest.  Not knowing how much to roast I decided it was ok to have too much.
> Indeed I did.  Today I am a full two weeks into the rest period, and I am
> pleasantly surprised with how great this coffee tastes.  I drink a cup or two a
> day and I have enough to last most of this week.  That could be 20 days worth of
> beans out of this roast.  I plan to continue my normal coffee drinking pace.  I
> just can't resist the curiosity.
>
>
>  -Terry
>
>
>
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