[Homeroast] Stale? You bet it matters!
Tom & Maria - Sweet Maria's Coffee
sweetmarias at sweetmarias.com
Thu Aug 25 13:04:31 CDT 2011
I think how they are stored makes a big difference. All you who
follow our FB page saw the saga of the 2 year old EL Salvador
Matalapa Peaberry that the post office "misplaced" - ie they never
even attempted delivery. They just tucked it in a corner somewhere.
Anyway, it was stale, but I was really suprised how many good
qualities it still had in aroma and flavor. It was weird. But in a
hopper I think the oxidation would be huge, and add to that humididty
changes etc... The matalapa was in a gold foil valve bag and probably
just sat in one place, mild temperature, etc...
By the way: http://www.facebook.com/pages/Sweet-Marias/23041749506
>I had a small 150 gram batch of Rwanda Dukunde Kawa Musasa that I
>was enjoying prior to a 2 week vacation. Couldn't bear to toss what
>was left before leaving, so I left it in the grinder. Came back and
>brewed a cup upon my return to finish it off. Aarghh! Beans were
>perhaps 23 days post-roast. Tasted like Folgers. Amazing,
>unintended experiment in deterioration.
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Sweet Maria's Coffee - Oakland, California - http://www.sweetmarias.com
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