[Homeroast] cooling the roast
laurajcarey at gmail.com
Wed Aug 25 15:40:38 CDT 2010
With my beans after they are roasted, I put them in a metal sive and blow
out the chaffe. Then I immediately put them in a glad container, put the
lid on and thrown them into the freezer for a couple of hours.
Then I take them out and let them rest at room temperature and to mature for
3-5 days and by then all the flavors and aromas have come to the top. Mmmmm
From: homeroast-bounces at lists.sweetmariascoffee.com
[mailto:homeroast-bounces at lists.sweetmariascoffee.com] On Behalf Of John A C
Sent: Wednesday, August 25, 2010 1:07 PM
To: A list to discuss home coffee roasting. There are rules for this
list,available at http://www.sweetmarias.com/maillistinfo.html
Subject: Re: [Homeroast] cooling the roast
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
> 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
> a jar and seal it immediately, put the other half on a cool aluminum
> sheet. When you've gotten back from putting the jar the fridge, the beans
> 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
> Wait one week.
> Prepare two cups of coffee, one from each batch.
> Taste them both paying close attention, take notes.
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