[Homeroast] Aged coffee beans

Ray pilgrim5 at comcast.net
Thu Jan 14 09:00:58 CST 2010


Yup! Monsoon Malabar gold.  Aged to get the gold color and the 2x size
beans.  Pretty tasty stuff in espresso use 1/2 pound  city and brazil one
pound roasted city+ extent stuff  

-----Original Message-----
From: homeroast-bounces at lists.sweetmariascoffee.com
[mailto:homeroast-bounces at lists.sweetmariascoffee.com] On Behalf Of Ryan M.
Ward
Sent: Thursday, January 14, 2010 1:35 AM
To: homeroast at lists.sweetmariascoffee.com
Subject: [Homeroast] Aged coffee beans


Has any one here ever tried to age their coffee beans (on purpose)? If so
how did it turn out? I read some of the parameters associated with ageing
beans, they remind me of the parameters for ageing Cigars/tobacco (higher
humidity, not extreme temperatures, etc...).

I wonder what it would taste like to throw some beans into my humidor and
forget about them for about 2 years... mmmmmmm, cigar flavored coffee!!!!

Anyone have any experience with this type of crazy stunt here?

I remember one of the best coffees I ever had was an aged sumatra(aged like
5 years or something like that). Very tastey!!!
-- 
Ryan M. Ward

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