[Homeroast] How long do you rest your roast?

Starfinder Stanley coffee at starf.org
Tue Aug 17 16:47:38 CDT 2010

I guess I rest them until I run out, then I roast more.  Usually that seems
to be less than a week, and as others have said, I enjoy the evolution of
the cuppa over that time, just as I enjoy the evolution of the cuppa over
the 15-20 minutes I take to drink it.  It's amazing what a multilayered
experience we can get from just a single varietal, when you think about
it....  I think most beans start to get a little long in the tooth after
about 2 weeks; some still taste quite nice, but some of the unique notes
have wandered off, and it can be a bit more difficult to ID the varietal by
taste alone.  I usually seal in a mason and rest them at cool room temp...
if it were hotter, I might keep them in the fridge.  I find that
refrigerating the beans makes them taste a week old immediately, but they
are more stable for longer....

As far as darker roasts, once the oils surface, they seem to go rancid
pretty darned quickly, one reason char-bucks can taste so nasty....  So no
rest for the wicked seems like good advice there.  Or at least, as little
rest as possible.


More information about the Homeroast mailing list