[Homeroast] Homeroast Digest, Vol 65, Issue 15by Brian Kamnetz
bkamnetz at gmail.com
Sun Jun 16 15:17:45 CDT 2013
Probably not coincidentally, most of my beans are Ethiopian. As John
mentioned, many beans, even some of the Ethiopians, are pretty much
2-3 weeks, but some have flavors that really shine about then.
On Sun, Jun 16, 2013 at 2:00 PM, Seth Grandeau <grandeau at gmail.com> wrote:
> I find some African beans taste their best (to me) between 1 and 2 weeks.
> On Jun 15, 2013, at 4:55 PM, Brian Kamnetz <bkamnetz at gmail.com> wrote:
> > Hi John,
> > Good point about the age of the roasts. Some of them have lost a lot at
> > end of the two weeks (actually it can be a few days longer; I try to
> > on either Saturday or Sunday, so that I can roast in the morning and
> brew a
> > moka pot with the beans fresh from roasting). On the other hand, I have
> > found some varieties have remarkable flavor at the end of 2 weeks. It's
> > exception rather than the rule, but it's fun to find when it happens. I
> > look at roasting similarly to many other things in life: it's often an
> > exercise in compromise when I can't have my cake and eat it too. My
> > and schedule aren't perfect, but for me they are the best compromise
> > between what I want and what I am willing to do over the long term.
> > Brian
> > On Sat, Jun 15, 2013 at 3:29 PM, John M. Howison <johnmhowison at gmail.com
> >> I had doubted the existence of a home-roaster household using even
> >> less coffee than I do. Seems to me Kamknetz loses a good deal of the
> >> virtue of homeroadsting by using coffee up to two weeks old. I am
> >> persuaded that with the Fresh Roast 500 I have more control over the
> >> roasting process than any rpt any other homeroasting device, and it
> >> allows me to roast coffee between one and three days old. For you it
> >> should approach the ideal.
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