[Homeroast] Resting coffees after roast

Joseph Robertson theotherjo at gmail.com
Mon Mar 22 13:31:15 CDT 2010


Think Potato salad...
Always better the next day or soooo....
Staling coffee? I call it resting and developing.
Joe

On Mon, Mar 22, 2010 at 10:15 AM, Yakster <yakster at gmail.com> wrote:

> This recalls a question that I've been wondering about myself, what happens
> when you rest beans after the roast.  I've heard many opine that the only
> thing that happens after the roast is staling of beans, and that for some
> reason beans that have been staled from 1 to 4 days taste better then right
> out of the roaster, but if you let your beans stale past 14 days, it's
> rubbish.
>
> This doesn't ring true for me, the roasts I've had that require rest
> definitely get more balanced and integrated and can loose their grassy
> flavors with rest, but it's the balance that interests me.  Since I've been
> roasting almonds in the Behmor I've noticed the same thing, the roasted
> flavors come together much better a day after the roast, even though
> there's
> no real off tastes right after roasting, it just doesn't taste like they're
> quite done yet... like the Maillard Reactions continue in some respect with
> rest.
>
> It's got me curious what's going on inside those seeds.
>
> -Chris
>
> On Mon, Mar 22, 2010 at 12:04 AM, <raymanowen at gmail.com> wrote:
>
> > " Roasting to varying degrees of darkness adds another layer of
> > complexity."
> > [The Goats just got caffeine, and they expressed themselves well-
> "*Bah!*"]
> >
> > "Coffee is best 4 to 24 hours after roasting."
> > This has merit, but I like to accompany the roast on its journey to
> > maturity. Sounds like Smith quoted some Kenneth Davids scripture in this
> > article from 2007. We just enjoyed a counter-example to the
> 'must-be-fresh'
> > thinking.
> >
> >  Within the 4 - 24hr window after roasting the Bolivia FTO SHG Caranavi,
> I
> > thought I was sitting in the rong pew. What? I thought I caught the 1-lb
> > roast about right when I stopped it just one crack into 2nd. (The big red
> > button on the blower motor contactor is for Ray's Thermodyne brake. I
> never
> > found the one bean, but there was no number two!)
> >
> > After three days and six hours, the doubts are erased. The 4 to 24 hours
> is
> > certainly not my window for coffee maturity, For the toy roasters,
> hitting
> > the "Cool" button is about like calling 9-1-1 after you flick a cigarette
> > in
> > a fireworks factory, as I've seen in the posts.
> >
> > Cheers, Mabuhay -RayO, aka Opa!
> >
> > So many beans- so little time.
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