[Homeroast] Its too long

Bob Hazen peatmonster at comcast.net
Wed Nov 9 22:05:42 CST 2011

I also am unable to let my coffee rest.  Right out of the roaster it can be 
a delight with volatiles that go away by the next day.  2nd day is a typical 
low, 3rd is much better and day 4 is spectacular in a deeper way than time 
zero coffee.  This time frame is typical for my usual degree of roast. 
Lighter roasts strech out longer; darker roaasts progress more quickly.


>I have missed the postings here also.  I was just about to send a test post 
>to see if something had happened to my list subscription when this showed 
>up.    I tried to come up with a posting topic and could only think of this 
>right now.
>   I know freshly roasted coffee tastes better after a couple of days rest 
> and  in fact I have empirically replicated that a few hundred times.  But, 
> for some reason I cannot get out of the habit of actually tasting the 
> improvement in the coffee over the first couple of days after roasting. 
> Just looking for something to talk about.
>         pecan jim

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