[Homeroast] How long do you rest your roast?
bwray_thatcoffeeguy at yahoo.com
Mon Aug 16 20:59:46 CDT 2010
For me things that tend to qualify a longer rest are:- lighter roast- higher elevation- length of time from start of first to end of roast (longer span= longer rest)- obviously method of brewing. I like a coffee in a press first (day 2-4), then vac (4-6), then drip (5-9,10) then espresso (5,6- 15ish depending)- dry/natural process- varietal. Catui, high grown Typica (but that could be an elevation thing only) and the SL coffees seem to open up later to me.
Had a killer, I mean KILLER shot of Kenya today that was 25 days out. Didn't think it was really all that possible, but the thing tasted like blackberry preserves spread on wheat toast. Freakin' delicious.
Not to sound like a know-it-all in the least, but darker roasts break down the cell walls more so it seems kind of obvious to me that it would deteriorate faster. Yeah? Or am I just jumping to unfounded conclusions...?
Bryan at NorWestCoffee.com
It is my hope that people realize that coffee is more than just a caffeine delivery service, it can be a culinary art- Chris Owens
--- On Mon, 8/16/10, Tim TenClay <teejtc at gmail.com> wrote:
From: Tim TenClay <teejtc at gmail.com>
Subject: Re: [Homeroast] How long do you rest your roast?
To: "A list to discuss home coffee roasting. There are rules for this list, available at http://www.sweetmarias.com/maillistinfo.html" <homeroast at lists.sweetmariascoffee.com>
Date: Monday, August 16, 2010, 3:17 PM
I'm strange, I guess (no surprise), but I like almost everything at about 3
days. I like darker flavor profiles and don't tend to care for the brighter
flavors which seem (to me, at least) to show up at about day 5-8ish. If I
roast something that's really bright, I'll often drink it days 1-3 (or so)
and then let it sit until days 10 or more so the brightness can diminish
I also tend to give lighter roasts longer rests... the darker the roast the
more you taste the roast (and the less you taste the bean), so they tend to
need less resting time.
well... that's worth about a grain of sand... :-)
Grace and Peace,
On Mon, Aug 16, 2010 at 6:05 PM, Allon Stern <allon at radioactive.org> wrote:
> 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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