[Homeroast] Costa Rican City roast

Mark Jones mpj100 at comcast.net
Fri Feb 26 07:54:20 CST 2010

I try to rest the beans for a week at least in my ceramic counter canisters, you know the Coffee, Flour, Sugar, Tea? What I run into is that I run low on what I'm drinking and have to open the canisters a day or two after the roast. I roast the beans downstairs in my basement, which is about 62 degrees F. From what you're saying, all these factors are affecting the roast. Yes/ No? 

----- Original Message ----- 
From: "miKe mcKoffee" <mcKona at comcast.net> 
To: "A list to discuss home coffee roasting. There are rules for thislist, available at http://www.sweetmarias.com/maillistinfo.html" <homeroast at lists.sweetmariascoffee.com> 
Sent: Thursday, February 25, 2010 10:13:49 PM GMT -05:00 US/Canada Eastern 
Subject: Re: [Homeroast] Costa Rican City roast 

Making sure for a given bean/roast rest and taste rest and taste scenario 
you go out at least 10 to 12 days. No Really. You may be surprised what 
flavors emerge (sometimes explode) a week and half or so out. Not usually, 
but sometimes. Especially if dealing with espresso. 

While there are indeed a plethora of flavors to be had directly starting 
post roast, personally I find most coffees don't fully develop really coming 
into there own until 4 or 5 days rest. And agree generally speaking the 
darker the roast the less rest required. 

Slave to the Bean Kona Konnaisseur miKe mcKoffee 

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> -----Original Message----- 
> From: homeroast-bounces at lists.sweetmariascoffee.com 
> [mailto:homeroast-bounces at lists.sweetmariascoffee.com] On 
> Behalf Of Joseph Robertson 
> No.... 
> rest and taste, rest then taste, way too many variables for 
> anyone to say 
> there is. 
> JoeR 
> On Thu, Feb 25, 2010 at 8:55 AM, Mark Jones 
> <mpj100 at comcast.net> wrote: 
> > Is there a standard rest period for roasts? 
> > 
> > ----- Original Message ----- 
> > From: "Jim Gundlach" <pecanjim at bellsouth.net> 
> > 
> > You might try giving lighter roasts a two day longer rest period 
> > between roasting and brewing than darker roasts. 
> > pecan 
> > On Feb 25, 2010, at 10:36 AM, Mark Jones wrote: 

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