Hi all,
I've rosted a few batches of greens now that I've been on the list a few
weeks. Sunday morning I roasted (City +) an entire pound of Kenya* *Mbarang=
a
from an 8 pound sampler. I drank some Monday morning (less than 24 hours
after roasting) and each morning since. I've noticed that there were fruity
and/or flowery aromas and taste that were very strong initially. Today,
Wednesday, those flavors have mellowed considerably. What is the proper
terminology for what I'm experiencing here? Does this mean that a good 3 da=
y
waiting period is necessary for this particular coffee?
I've roasted several others from my sampler, but only did a couple pots
worth of beans and probably didn't wait more than 24 hours before brewing.
I've made some judgements as to what I want to buy in the future based on
this process and am realizing that I could be coming to the wrong
conclusions based on coffee that hasn't been properly rested.
Any input would be welcomed,
Wes

Hi Wes-
My take is that it would depend on whether you preferred the fresher taste
to the 3 day taste. If so I would call it staling. If not it would be
resting. Typically the coffee tastes better after a rest.
My opinion is that different beans and roasts taste different at different
times and you should experiment to find the particulars that suit you best.
Occasionally I leave roasted beans open to the air, using them from the
moment they're roasted until they're gone and have been quite pleased with
some of the results. There are those who would cringe at these prospects and
keep everything under lock and key from the moment the beans cool and would
not consider placing them in the grinder until 76.75 hours have passed. I
think what I am so awkwardly trying to proclaim, is find what works suits
your style and discard what doesn't and enjoy the search.

<Snip>
I agree, coffee is "consumable" direct from the roaster. Will it taste
"better" at X rest depends on the roast, the rest method, the brewing
method, personal taste, phase of the moon... Best thing a person can do is
compare for themselves. Brew the same roast same brew method incrementally
out to atleast 6 days and decide for yourself what and when it tastes best
to you.
I will say that a 11min City+ FrankenFormer Rosto Kona roast would be barely
vac rest ready for peak flavor at 76.75 hours:-)
Kona Konnaisseur miKe mcKoffee
URL to Rosto mods, FrankenFormer, some recipeshttp://mdmint.home.comcast.net/coffee/Rosto_mod.htmUltimately the quest for Koffee Nirvana is a solitary path. To know I must
first not know. And in knowing know I know not. Each Personal enlightenment
found exploring the many divergent foot steps of Those who have gone before.
www.MDMProperties.net

Wes,
    Fresh roasted coffee changes as it rests or ages.  I believe in  
roasting enough of a new coffee so that I can experience it as it  
changes for at least a week, sometimes a little longer.  As a general  
rule, lighter roast need more of a rest than darker roasts.  But,  
there are exceptions to this rule.  Experiencing these changes is  
part of the home roasting adventure.
     Jim Gundlach
On Nov 16, 2005, at 1:33 PM, Wesley Simon wrote:
<Snip>
"The espresso machine is an accessory to the grinder, not the other  
way around."

I would agree.  I ordered some Ethopia Ghimbi for the first time this
and have been tasing it daily to experience the changes.  I'm also
playing with roast levels (City+ being where I like it - for now).
Gregg Talton
On 11/16/05, Pecan Jim Gundlach  wrote:
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