[Homeroast] Resting coffees after roast

John Mac johnt.mac at gmail.com
Tue Aug 24 17:33:10 CDT 2010


I usually try to get eight hours of rest after a good roasting session ;-D
Sorry, I couldn't help myself !

Cheers!
John in Nor Cal

On Tue, Aug 24, 2010 at 3:04 PM, Ed Needham <roast at homeroaster.com> wrote:

> Lighter beans still contain more of the volatiles, the flavenoids, the
> fruity acids, the sugars.  They will mute over time until the staling
> process overrides the muting.  Darker roasts have burned away more of these
> components and carbon is pretty stable (grin).
> Roasted coffee beans do change over time, and based on personal preference,
> level of roast, individual varietals, it only makes sense that there will
> be
> a 'sweet spot' for beans at different times out of the roaster.  I
> personally like the beans at roast time for their dancing flavors and
> liveliness most often, but I have tasted beans at a week that were very
> nutty, smooth and mellow.  The right out of the roaster tastes and smells
> are pretty much why I homeroast and don't buy beans at the local
> coffeehouses.
> *********************
> Ed Needham
> "to absurdity and beyond!"
> http://www.homeroaster.com
> *********************
>
> ----- Original Message ----- From: "Doug Hoople" <doughoople at gmail.com>
> 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>
> Sent: Tuesday, March 23, 2010 6:30 PM
> Subject: Re: [Homeroast] Resting coffees after roast
>
>
> I might add here the observation that darker roasts are "ready" earlier
>> than
>> lighter roasts.
>>
>> One of the possible reasons is that the "bright" flavors appear to be
>> "brightest" just out of the roaster. In some cases with bright, acidic
>> coffee, lightly roast, that might just set your teeth on edge it's so
>> bright.
>>
>> When the volatiles combine with the natural acidity of the bean and the
>> higher acidity of lighter roasts, blowing off the volatiles by resting a
>> few
>> days to tone things down a little makes a lot of sense.
>>
>> Darker roasts appear to mute the high, bright notes, and so are ready
>> earlier.
>>
>> Does any of this make sense?
>>
>> Doug
>>
>> On Mon, Mar 22, 2010 at 10:01 PM, Bob Hazen <peatmonster at comcast.net>
>> wrote:
>>
>> My mileage >is< different!  (grin)
>>>
>>> I have had great coffee with beans still warm from the roaster.  That's
>>> often when drifty, volatile flavors are alive never to be seen again.
>>> With
>>> a coffee where this is most evident, I notice a drop in flavor at about
>>> 1-2
>>> days, then it peaks with low notes (minus the volatiles) at 3-4 days
>>> where
>>> it starts a decline.
>>>
>>> It has been quite interesting to taste the different flavors at various
>>> ages.  I hesitate to embrace any rules of thumb, only that the flavors
>>> are
>>> time dependent.  It's worth defying conventional wisdom and cupping some
>>> young coffees.
>>>
>>> Bob
>>>
>>>
>>>
>>> And I can't think of anyone that says drink the coffee immediately after
>>>> roasting. The recommendations I've heard are to let it rest, sometimes
>>>> at
>>>> least 48 hours before it's really drinkable.
>>>>
>>>> My roasts increase their flavor from 24 hours out to almost a week,
>>>> sometimes longer. I've never had a roast last longer than 10 days or so
>>>> and
>>>> I can't say what happens after that.
>>>>
>>>> Your mileage may vary.
>>>>
>>>> Frank
>>>>
>>>>
>>>
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>
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