Anyone ever notice how some coffee takes a while to "bloom" in the cup? Thi=
s
morning I brewed my first pot of the Cerrado 2ond place Araras, it smelled
great in the grinder and while brewing. I poured a cup and almost gagged, I
thought I must have blown the roast. When I was roasting it my kids got in =
a
fight and I went a little darker than I would have liked due to lack of
exacting attention, but a light vienna should not be a ruined roast right?
Anyway, I usually let my coffee develope in the cup for about 5 to 10
minutes while it comes down to drinking temp anyway. This one took nearly 1=
0
minutes to really blossom. Between 10 and 15 minutes out of the pot this
coffee became one of the best I have drank, it's complexity and body
revealed very slow in my opinion though.
Anyone know what causes this, or if there are factors that influence it?

I have noticed with a particular central american coffee that I drink, the
milk chocolate taste develops as it cools.  I can't stand cold coffee, so
there is only a window of time to get that particular flavor.
Also, I think coffee people tend to use the word bloom to refer to the foam=
y
stuff that develops in brewing methods such as french press.  I started
thinking that your coffee started foaming in the cup when I started reading
your email.
I've taken a cup of coffee out into a cold garage a time or two and I notic=
e
that different flavors form when exposed that temperature contrast.
I don't know what causes this either, but I've noticed exactly what you're
talking about.
Wes
On 3/13/06, Ebeneneezer Shay  wrote:
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I agree.  Several of the coffees I have roasted lately taste good when =
hot, but even better when slightly cooled.
Tom in GA

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It's perfectly logical for coffee flavors to develop in the cup--a  
function of both dropping temperatures and exposure to air.  Happens  
all the time with red wines:  tannins soften, acids moderate, and  
fruit emerges.
On Mar 13, 2006, at 9:51 AM, Wesley Simon wrote:
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Sandy
www.sandyandina.com
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It's perfectly logical for =
coffee flavors to develop in the cup--a function of both dropping =
temperatures and exposure to air.  Happens all the time with red =
wines:  tannins soften, acids moderate, and fruit =
emerges.
On Mar 13, 2006, at 9:51 AM, Wesley Simon =
wrote:
I don't know what causes =
this either, but I've noticed exactly what you're talking about. =
On 3/13/06, Ebeneneezer Shay <nauticles> =
wrote: Anyone ever notice how some coffee =
takes a while to "bloom" in the cup? 
Anyone know what causes =
this, or if there are factors that influence it?
 =
  
=
--Apple-Mail-87-756992240--

to me mostly South and Central American coffees get better as they cool a
bit, especially Panamas Songbird.
On 3/13/06, Sandy Andina  wrote:
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--
"Good night, and Good Coffee"

A particular Colombian I used a while back, pressed in an Aero and
sipped full strength, was delicious all the way down to room
temperature. Every couple minutes it was a slightly different taste.
By the time it was cooler than my mouth, it tasted like fruit juice
(cherries). It was unreal.
I'm making a habit of doing that with every bean I roast, nowadays.
Iced coffee season is coming, though this year I'll start drinking a
hot cup every day as well (I just started roasting last summer, and
I'll appreciate assessing hot cups year-round now).