[Homeroast] How long do you rest your roast?

Andy Thomas adt0611 at yahoo.com
Tue Aug 17 02:11:22 CDT 2010

I don't rest coffee at all. I drink it over a period of about two weeks after 
roasting -- usually starting the next day, say 12 hours -- and I notice and 
enjoy the flavor development or deterioration, or whatever. But I do not 
intentionally hold it for x days before divng in. 

    Perhaps a rule of thumb might be "bigger flavor = longer shelf life." In 
other words, coffee that is more intense to begin with might last longer. I've 
had some Kenya and Sumatra coffee that tasted great after 3 weeks, but most 
coffees are pretty flat at 3 weeks, even if they taste wonderful at 2-5 days. 


From: Terry <mrhomn at yahoo.com>
To: homeroast at lists.sweetmariascoffee.com
Sent: Mon, August 16, 2010 12:45:47 PM
Subject: [Homeroast] How long do you rest your roast?

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.  


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