[Homeroast] cooling the roast

John A C Despres johndespres at gmail.com
Wed Aug 25 15:07:17 CDT 2010

Something to consider - Something we've all heard of and maybe even done at
Thanksgiving. Many turkey recipes advise removing the bird from the oven at
a certain temperature, setting it aside and placing a foil tent over it to
let it finish cooking. The internal temp of the bird may raise as much as 15
degrees *outside of the oven*. Your beans will do the same - they will
continue to roast in the jar.

Cool 'em as soon and as quickly as possible.

Allon's suggested experiment is a good one. I may try it myself.


On Wed, Aug 25, 2010 at 2:17 PM, Allon Stern <allon at radioactive.org> wrote:

> On Aug 25, 2010, at 2:08 PM, John M. Howison wrote:
> > Does everybody believe in  cooling the roast before storing it?  What
> > is the supposed virtue of rapid cooling?
> >
> > I store roasted beans in ceramic jars.  I empty a still-hot roast into
> > a pre-cooled ceramic jar, cap the jar, and either pop the closed jar
> > into the fridge immediately or let it cool slowly on countertop.  The
> > idea is to isolate the roasted beans from exposure to air (with its
> > noxious oxygen) as soon as possible  While I don't claim superior
> > olfactory bulbs and palate, I prefer the resulting cup, and like to
> > believe that the beans would "stay fresh longer" if not promptly used.
> >
> > Wld like to hear from commentators endowed with sensory faculties
> > better than mine.  That's probably most people.
> While the beans are still hot, roasting is still happening.
> Decisively cooling the beans will stop the roast at that point.
> Oxygen isn't the #1 enemy. TIME is. I'm not saying that oxygen doesn't play
> a role, but you can leave your beans in an open jar for a while and not
> worry about it. You don't have to rush them into a sealed container right
> after the roast at the expense of not cooling them.
> If you are in doubt, then conduct an experiment - take a roast, put half in
> a jar and seal it immediately, put the other half on a cool aluminum cookie
> sheet. When you've gotten back from putting the jar the fridge, the beans on
> the tray should be cool. If not, stir them around a bit until they're cool
> enough to handle. You might even blow a fan on them, and get them down to
> room temp pretty quickly. Then seal them in a jar and leave it on the
> countertop.
> Wait one week.
> Prepare two cups of coffee, one from each batch.
> Taste them both paying close attention, take notes.
> Report.
> -
> allon
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