[Homeroast] Ethiopia

Brian Kamnetz bkamnetz at gmail.com
Sat Mar 3 10:07:31 CST 2012


Same here. I nearly always roast on a weekend morning, allow the
coffee to "rest" while I shower, and then enjoy a cup of the freshly
roasted coffee, precisely for those delicate flavors that will very
shortly be gone.


On Fri, Mar 2, 2012 at 11:06 PM, Martin Maney <maney at two14.net> wrote:
> On Mon, Feb 27, 2012 at 09:56:25PM -0500, Gregg Talton wrote:
>> Phil, they didn't allow it to rest for the coffee ceremony.  But, I don't
>> know when they roasted the coffee served with our meals.
>> On Mon, Feb 27, 2012 at 8:47 PM, Phil Palmintere
>> <phil.palmintere at gmail.com>wrote:
>> > So... they don't traditionally let their coffee "rest"?
> With so much sugar added, would it make much difference anyway?  :-)
> But I'll mention that, although I've learned to appreciate giving the
> coffee its due rest (though I seem to still be learning about how much
> that due can be), I've also always been prone to having some of my
> homeroast unrested.  Sometimes it's from lack of advance planning -
> oops, didn't have a roasting tuit a few dyas ago, now I have to roast
> in order to brew - but increasingly it's because there is, often,
> something attractive in a really fresh cup.  On a few occasions I've
> found that at least some respects the unrested cup was better than any
> later one - usually by being imbalanced in favor of something I
> favored.
> FWIW, I'm all about pourover, or more exactly full immersion in the
> CCD, though I had already fallen into a slow & steady application of
> the hot water with the olde melitta one-cup dripper several decades
> ago.  I doubt it's practical to pull a shot of such fresh coffee, still
> full of gas and blooming so tall.  :-)
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