[Homeroast] How long do you rest your roast?

Allon Stern allon at radioactive.org
Mon Aug 16 17:05:33 CDT 2010

On Aug 16, 2010, at 4:35 PM, Seth Grandeau wrote:

> 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. :)

They go stale. I've overroasted and enjoyed the aging, until I didn't enjoy it anymore.
I'd say around 2 weeks is probably good, three weeks is declining, and after that is just icky.

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