[Homeroast] First Annual HB Home Roasting Competition
mcKona at comcast.net
Sun Jan 17 11:56:18 CST 2010
Agree espresso blends can and do have a wide variation in optimum rest time.
Yet I don't find Jim's methodology kooky at all, but rather a way of
eliminating differing rest times as a final product variable. A few days
rest either way can make a noticeable difference in the cup, especially in
competition! AND if a person chooses they can specify a different rest
method. For instance if I were entering an espresso blend using those 4
beans I'd request 7 days ambient, then frozen, then 2 days out of freezer.
Why? While the competition selected beans are not the exact same beans they
are the same countries of origin, varietals and bean processing method beans
I currently use in my 4 bean 5 roast post roast Organic Delirium blend. 7
days ambient then frozen, then out for 2 days is how I target my 5 pounders
hitting my Cafés hoppers with Delirium with usage expected equivalent rest
days 9 through 10 or so.
Slave to the Bean Kona Konnaisseur miKe mcKoffee
URL to Rosto mods, FrankenFormer, some recipes etc:
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.
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> -----Original Message-----
> From: homeroast-bounces at lists.sweetmariascoffee.com
> [mailto:homeroast-bounces at lists.sweetmariascoffee.com] On
> Behalf Of Tom & Maria - Sweet Maria's Coffee
> Sent: Saturday, January 16, 2010 5:27 PM
> To: A list to discuss home coffee roasting. There are rules
> for this list,available at
> Subject: Re: [Homeroast] First Annual HB Home Roasting Competition
> It seems pretty kooky but I understand the logic, kind of. I mean,
> there is no way to receive all that coffee and have it roasted on par
> in terms of age. I am not sure this freezing is necessary for
> espresso though since it has a wider latitude in terms of rest. I
> have blends I really like at 10 days, not 5 or 7. Anyway, gad to see
> them taking the lead on this. It's something I would love to do but
> time and travels in my current schedule are really onerous. Just
> returned from a week in Costa Rica and found some amazing new
> coffees, including a spontaneous cross between Geisha and Caturra
> that is amazing!
> >**Unless otherwise instructed, Espresso entries will be defrosted so
> >that one week non-freezer time will have elapsed from the roasting
> >date to the judging date. Judges will determine the best tasting dose
> >and grind for each entry. If you want your entry to be handled in a
> >different way, please include instructions.**
> >7 total days from roast to cup, not counting days frozen if they
> >arrive much earlier. Not 7 days after being frozen. Unless you prefer
> >a shorter time and state it. Most blends peak around 7 days
> >On Sat, Jan 16, 2010 at 6:30 PM, John Mac
> <johnt.mac at gmail.com> wrote:
> >> Ed-
> >> It says that they will freeze and then defrost the roasted coffee?
> >> And the espresso roasts will sit around for a week after
> being defrosted
> >> before being judged.
> >> What are they thinking over at HB?
> >> Are they trying to ruin the beans?
> >> John in Nor Cal
> >> On Sat, Jan 16, 2010 at 11:44 AM, Edward Bourgeois
> >><edbourgeois at gmail.com>wrote:
> >>> A great opportunity to blend and home roast some SM
> coffees and have
> >>> them cupped and scored with comments. We can't get together at
> >>> roasting retreats like the Pros. But this competition is
> very much
> >>> modeled after the annual roast off they have at their retreat.
> >>> --
> >>> Ed Bourgeois aka farmroast
> >>> Amherst MA.
> >>> http://coffee-roasting.blogspot.com/
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> >Ed Bourgeois aka farmroast
> >Amherst MA.
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