[Homeroast] How long do you rest your roast?
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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