[Homeroast] reply to roast period

Todd Sternberg holliz_dude at yahoo.com
Fri Feb 26 14:40:52 CST 2010


I just purchased 5 lbs of Ka'u moon beens,I'm in a certain buyers club and the rest period with trial ended up to be 10 day to 14 days to acheive full body and flavor.
thank you 
Todd

--- On Fri, 2/26/10, homeroast-request at lists.sweetmariascoffee.com <homeroast-request at lists.sweetmariascoffee.com> wrote:

> From: homeroast-request at lists.sweetmariascoffee.com <homeroast-request at lists.sweetmariascoffee.com>
> Subject: Homeroast Digest, Vol 25, Issue 26
> To: homeroast at lists.sweetmariascoffee.com
> Date: Friday, February 26, 2010, 11:00 AM
> Send Homeroast mailing list
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> Sweet Maria's Home Coffee Roasting "HomeRoast List" Digest
> 
> Today's Topics:
> 
>    1. Re: Costa Rican City roast (Joseph
> Robertson)
>    2. Re: Costa Rican City roast (miKe
> mcKoffee)
>    3. Re: Costa Rican City roast (Joseph
> Robertson)
>    4. Re: Costa Rican City roast (Tom &
> Maria - Sweet Maria's Coffee)
>    5. Re: Costa Rican City roast (Joseph
> Robertson)
>    6. Re: Costa Rican City roast (Mark
> Jones)
> 
> 
> ----------------------------------------------------------------------
> 
> Message: 1
> Date: Thu, 25 Feb 2010 12:13:46 -0800
> From: Joseph Robertson <theotherjo 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>
> Subject: Re: [Homeroast] Costa Rican City roast
> Message-ID:
>     <8bc61fb51002251213k2da834e7u3c0e07dbaa1225c9 at mail.gmail.com>
> Content-Type: text/plain; charset=ISO-8859-1
> 
> 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>
> > 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: Thursday, February 25, 2010 11:51:03 AM GMT
> -05:00 US/Canada Eastern
> > Subject: Re: [Homeroast] Costa Rican City roast
> >
> > 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:
> >
> > > Good morning everyone:
> > >
> > > With the snow approaching, I'm hoping it doesn't
> hold up my SM
> > > order. That would give me the sweats for sure
> knowing it'll be late.
> > > I've not been a 100% thrilled with my past few
> roasts. I currently
> > > am trying to finish up a city roast from Costa
> Rica. The taste is
> > > somewhat on the bitter side or possibly a heavy
> citrus taste. My
> > > palate my be out of whack with this roast. I
> roasted 1/2lb on P1 and
> > > tried to get it close to 2:20 once I heard 1C
> start, but I was only
> > > able to get it to 1:30 once I heard 1C thereby
> turning out a light
> > > roast. Based on SM pictorial chart of bean
> roasts, I'm pretty much a
> > > City or just shy of a City + roast. Would the
> roast cause the
> > > somewhat bitter taste or is this flavor due to
> the bean origin? In
> > > thoughts of it possibly being my brewer, I have a
> 2 week old Brew
> > > Central by Cuisinart; its a really nice looking
> brewer with a black
> > > brushed metal casing. I always add one extra
> scoop per cup of water
> > > for some umph.
> > >
> > > Thoughts?
> > >
> > > Mark
> > > _______________________________________________
> > > Homeroast mailing list
> > > Homeroast at host.sweetmariascoffee.com
> > >
> > http://host.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.com
> > > Homeroast community pictures -upload yours!) :
> > http://www.sweetmariascoffee.com/gallery/main.php?g2_itemId=7820
> >
> >
> > _______________________________________________
> > Homeroast mailing list
> > Homeroast at host.sweetmariascoffee.com
> >
> > http://host.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.com
> > Homeroast community pictures -upload yours!) :
> > http://www.sweetmariascoffee.com/gallery/main.php?g2_itemId=7820
> > _______________________________________________
> > Homeroast mailing list
> > Homeroast at host.sweetmariascoffee.com
> >
> > http://host.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.com
> > Homeroast community pictures -upload yours!) :
> > http://www.sweetmariascoffee.com/gallery/main.php?g2_itemId=7820
> >
> 
> 
> 
> -- 
> Ambassador for Specialty Coffee and palate reform.
> 
> 
> ------------------------------
> 
> Message: 2
> Date: Thu, 25 Feb 2010 19:13:49 -0800
> 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>
> Subject: Re: [Homeroast] Costa Rican City roast
> Message-ID:
> <AA8A345E18E74739A302D83AE11F238C at mdmlaptop>
> Content-Type: text/plain;   
> charset="us-ascii"
> 
> 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
> http://www.NorwestCoffee.com
> 
> URL to Rosto mods, FrankenFormer, some recipes etc:
> http://www.mckoffee.com/
> Ultimately the quest for Koffee Nirvana is a solitary path.
> To know I must
> first not know. And in knowing know I know not. Each
> Personal enlightenment
> found exploring the many divergent foot steps of Those who
> have gone before.
> Sweet Maria's List - Searchable Archives
> http://themeyers.org/HomeRoast/ 
>  
> 
> > -----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:
> 
> 
> 
> 
> ------------------------------
> 
> Message: 3
> Date: Thu, 25 Feb 2010 19:36:55 -0800
> From: Joseph Robertson <theotherjo 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>
> Subject: Re: [Homeroast] Costa Rican City roast
> Message-ID:
>     <8bc61fb51002251936q66e4ba93j213305420ec755d8 at mail.gmail.com>
> Content-Type: text/plain; charset=ISO-8859-1
> 
> miKe,
> Thank you for some specifics. I am such a spro' padawan.
> My spro' question of the day to you miKe is this. When we
> rest spro beans do
> with do in paper bags? What kind of containers are
> appropriate for this
> "rest" period?
> I emailed my roasting master/instructor and he was not
> clear on this. Only
> to tell me that foil bags will retard the development and
> he usually goes 5
> to 7 days on his spro orders. I failed to ask him what the
> coffee in stored
> in during this rest/development period.
> Thank you miKe,
> Joe
> 
> On Thu, Feb 25, 2010 at 7:13 PM, miKe mcKoffee <mcKona at comcast.net>
> wrote:
> 
> > 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
> > http://www.NorwestCoffee.com <http://www.norwestcoffee.com/>
> >
> > URL to Rosto mods, FrankenFormer, some recipes etc:
> > http://www.mckoffee.com/
> > Ultimately the quest for Koffee Nirvana is a solitary
> path. To know I must
> > first not know. And in knowing know I know not. Each
> Personal enlightenment
> > found exploring the many divergent foot steps of Those
> who have gone
> > before.
> > Sweet Maria's List - Searchable Archives
> > http://themeyers.org/HomeRoast/
> >
> >
> > > -----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:
> >
> >
> >  _______________________________________________
> > Homeroast mailing list
> > Homeroast at host.sweetmariascoffee.com
> >
> > http://host.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.com
> > Homeroast community pictures -upload yours!) :
> > http://www.sweetmariascoffee.com/gallery/main.php?g2_itemId=7820
> >
> 
> 
> 
> -- 
> Ambassador for Specialty Coffee and palate reform.
> 
> 
> ------------------------------
> 
> Message: 4
> Date: Thu, 25 Feb 2010 19:50:22 -0800
> From: Tom & Maria - Sweet Maria's Coffee <sweetmarias at sweetmarias.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>
> Subject: Re: [Homeroast] Costa Rican City roast
> Message-ID: <p06240800c7acf53a94a6@[192.168.0.191]>
> Content-Type: text/plain; charset="us-ascii" ;
> format="flowed"
> 
> Which particular coffee was it? Also, remember that ambient
> 
> temperature and humidity can effect those drum roasts a
> lot. maybe 
> the characteristics of the finish were affected by these
> factors (?) 
> -Tom
> 
> 
> >Good morning everyone:
> >
> >With the snow approaching, I'm hoping it doesn't hold
> up my SM 
> >order. That would give me the sweats for sure knowing
> it'll be late. 
> >I've not been a 100% thrilled with my past few roasts.
> I currently 
> >am trying to finish up a city roast from Costa Rica.
> The taste is 
> >somewhat on the bitter side or possibly a heavy citrus
> taste. My 
> >palate my be out of whack with this roast. I roasted
> 1/2lb on P1 and 
> >tried to get it close to 2:20 once I heard 1C start,
> but I was only 
> >able to get it to 1:30 once I heard 1C thereby turning
> out a light 
> >roast. Based on SM pictorial chart of bean roasts, I'm
> pretty much a 
> >City or just shy of a City + roast. Would the roast
> cause the 
> >somewhat bitter taste or is this flavor due to the bean
> origin? In 
> >thoughts of it possibly being my brewer, I have a 2
> week old Brew 
> >Central by Cuisinart; its a really nice looking brewer
> with a black 
> >brushed metal casing. I always add one extra scoop per
> cup of water 
> >for some umph.
> >
> >Thoughts?
> >
> >Mark
> >_______________________________________________
> >Homeroast mailing list
> >Homeroast at host.sweetmariascoffee.com
> >http://host.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.com
> >Homeroast community pictures -upload yours!) : 
> >http://www.sweetmariascoffee.com/gallery/main.php?g2_itemId=7820
> 
> -- 
> -Tom
> 
> ____________________________________________________________________________
> "Great coffee comes from little roasters" - Sweet Maria's
> Home Coffee Roasting
>            
>    Thompson & Maria - http://www.sweetmarias.com
> ____________________________________________________________________________
>      Sweet Maria's Coffee - 1115 21st
> Street, Oakland, CA 94607 - USA
>          
>    phone/fax: 888 876 5917 -
> info_at_sweetmarias.com
> 
> 
> 
> ------------------------------
> 
> Message: 5
> Date: Thu, 25 Feb 2010 19:55:44 -0800
> From: Joseph Robertson <theotherjo 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>
> Subject: Re: [Homeroast] Costa Rican City roast
> Message-ID:
>     <8bc61fb51002251955p4d0fed2w1b3b49c81f5f69f6 at mail.gmail.com>
> Content-Type: text/plain; charset=ISO-8859-1
> 
> Tom,
> I'm not sure who started this thread. But now that your
> coming into it I
> will watch very closely.
> Thank you,
> JoeR
> 
> On Thu, Feb 25, 2010 at 7:50 PM, Tom & Maria - Sweet
> Maria's Coffee <
> sweetmarias at sweetmarias.com>
> wrote:
> 
> > Which particular coffee was it? Also, remember that
> ambient temperature and
> > humidity can effect those drum roasts a lot. maybe the
> characteristics of
> > the finish were affected by these factors (?) -Tom
> >
> >
> >  Good morning everyone:
> >>
> >> With the snow approaching, I'm hoping it doesn't
> hold up my SM order. That
> >> would give me the sweats for sure knowing it'll be
> late. I've not been a
> >> 100% thrilled with my past few roasts. I currently
> am trying to finish up a
> >> city roast from Costa Rica. The taste is somewhat
> on the bitter side or
> >> possibly a heavy citrus taste. My palate my be out
> of whack with this roast.
> >> I roasted 1/2lb on P1 and tried to get it close to
> 2:20 once I heard 1C
> >> start, but I was only able to get it to 1:30 once
> I heard 1C thereby turning
> >> out a light roast. Based on SM pictorial chart of
> bean roasts, I'm pretty
> >> much a City or just shy of a City + roast. Would
> the roast cause the
> >> somewhat bitter taste or is this flavor due to the
> bean origin? In thoughts
> >> of it possibly being my brewer, I have a 2 week
> old Brew Central by
> >> Cuisinart; its a really nice looking brewer with a
> black brushed metal
> >> casing. I always add one extra scoop per cup of
> water for some umph.
> >>
> >> Thoughts?
> >>
> >> Mark
> >> _______________________________________________
> >> Homeroast mailing list
> >> Homeroast at host.sweetmariascoffee.com
> >>
> >> http://host.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.com
> >> Homeroast community pictures -upload yours!) :
> >> http://www.sweetmariascoffee.com/gallery/main.php?g2_itemId=7820
> >>
> >
> > --
> > -Tom
> >
> >
> >
> ____________________________________________________________________________
> > "Great coffee comes from little roasters" - Sweet
> Maria's Home Coffee
> > Roasting
> >             
> Thompson & Maria - http://www.sweetmarias.com
> >
> >
> ____________________________________________________________________________
> >    Sweet Maria's Coffee - 1115 21st Street,
> Oakland, CA 94607 - USA
> >            phone/fax:
> 888 876 5917 - info_at_sweetmarias.com
> >
> >
> > _______________________________________________
> > Homeroast mailing list
> > Homeroast at host.sweetmariascoffee.com
> >
> > http://host.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.com
> > Homeroast community pictures -upload yours!) :
> > http://www.sweetmariascoffee.com/gallery/main.php?g2_itemId=7820
> >
> 
> 
> 
> -- 
> Ambassador for Specialty Coffee and palate reform.
> 
> 
> ------------------------------
> 
> Message: 6
> Date: Fri, 26 Feb 2010 13:54:20 +0000 (UTC)
> From: Mark Jones <mpj100 at comcast.net>
> 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>
> Subject: Re: [Homeroast] Costa Rican City roast
> Message-ID:
>     <1793148810.9112111267192460062.JavaMail.root at sz0121a.westchester.pa.mail.comcast.net>
>     
> Content-Type: text/plain; charset=utf-8
> 
> 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? 
> 
> Thanks, 
> Mark 
> ----- 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 
> http://www.NorwestCoffee.com 
> 
> URL to Rosto mods, FrankenFormer, some recipes etc: 
> http://www.mckoffee.com/ 
> Ultimately the quest for Koffee Nirvana is a solitary path.
> To know I must 
> first not know. And in knowing know I know not. Each
> Personal enlightenment 
> found exploring the many divergent foot steps of Those who
> have gone before. 
> Sweet Maria's List - Searchable Archives 
> http://themeyers.org/HomeRoast/ 
> 
> 
> > -----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: 
> 
> 
> _______________________________________________ 
> Homeroast mailing list 
> Homeroast at host.sweetmariascoffee.com
> 
> http://host.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.com
> 
> Homeroast community pictures -upload yours!) : http://www.sweetmariascoffee.com/gallery/main.php?g2_itemId=7820
> 
> 
> 
> ------------------------------
> 
> _______________________________________________
> Homeroast mailing list
> Homeroast at host.sweetmariascoffee.com
> http://host.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.com
> 
> 
> End of Homeroast Digest, Vol 25, Issue 26
> *****************************************
> 



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