Hi All:
   1.  June 27, roasted some Gesha beans in my I  Roast to FC+ ..  
   2.  June 29, couldn't wait to taste the coffee any  longer so I had my 
first cup.  It was
        really good, but not TO DIE  FOR.
   3.  June 30, the next cup tasted even  better...really good.
   4.  July 1, started to taste some of the  fruity, floral spice from the 
coffee, so good, so much
        better from the day  before.    
   5.  July 2, five days after the original roast, the  coffee was "TO DIE 
FOR".  One was
        overwhelmed  with  the floral, fruity, perfumy, spicy, exotic taste 
of this GREAT
        coffee.
 
Dorothy

To celebrate Independence Day and Freedom from mediocre coffee roasted a
half Panama Gesha June 29th so it'd just be coming 5 day rest ready the 4th.
(Jaramillo Fall '05 Gesha offering greens vac bagged) Even though I've been
a long time advocate of 4 to 5 day rest before most coffees rest ready, I
sometimes succumb earlier too. Especially with a coffee like Gesha. Did it
this roast making us Americanos to go with canoli's for dessert Saturday
night 2 days rest. Very good but a bit shallow undeveloped cup. (a bit
lighter than you took it, LFC verge of 2nd the barest early touch of 2nd)
Didn't touch the Gesha Sunday but pulling for this morning's first cup of
the day Americano found Gesha in the portafilter. Excellent just starting to
really wake up cup of Gesha at 4 days. And fully expect tomorrow's cups to
have even better dance, depth and balance.
If you really like Gesha's bright playful dance on the palate you might try
taking it a tad lighter than FC+ next roast. With a good 4+ days rest the
body doesn't suffer at all.
Then again, maybe I should do a roast a tad darker to FC+, I've never
roasted a Gesha that dark! Of course Gesha isn't exactly a coffee to
experiment roasting a bunch of different levels so if you really like the
FC+ Gesha interpretation go for it!
Kona Konnaisseur miKe mcKoffee
URL to Rosto mods, FrankenFormer, some recipes etc:http://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.
	From: homeroast-admin
[mailto:homeroast-admin] On Behalf Of
ConradArms
	Sent: Monday, July 03, 2006 7:43 AM
	
		Hi All:
	   1.  June 27, roasted some Gesha beans in my I Roast to FC+ ..  
	   2.  June 29, couldn't wait to taste the coffee any longer so I
had my first cup.  It was
	        really good, but not TO DIE FOR.
	   3.  June 30, the next cup tasted even better...really good.
	   4.  July 1, started to taste some of the fruity, floral spice
from the coffee, so good, so much
	        better from the day before.    
	   5.  July 2, five days after the original roast, the coffee was
"TO DIE FOR".  One was
	        overwhelmed  with the floral, fruity, perfumy, spicy, exotic
taste of this GREAT
	        coffee.
	 
	Dorothy

Mike, about resting:
When Tom and other experts cup coffees, is the coffee freshly roasted
and ground or is it roasted and rested?  I'm hearing so many different
reports about flavor changes from resting, and the changes over time
seem to be idiosyncratic to the particular bean and degree of roast.
How can those variables be controlled for a valid side-by-side
comparison of coffees at a cupping?
Tom in GA
=============

I've wondered the same things myself and have no idea. Especially in large
CoE cuppings with hundreds of entries seems possible the coffees may be at
varying days of rest. Maybe the expert cuppers have such refined and
experienced palates that they can extrapolate their cupping numbers
including knowing the varying days of rest. Or maybe they're always roasted
and immediately cupped, though seems unlikely considering the logistics of
roasting hundreds of different coffee samples. These be questions for Tom
not me!
Kona Konnaisseur miKe mcKoffee
URL to Rosto mods, FrankenFormer, some recipes etc:http://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.
<Snip>

A busy shop (or a busy cupping lab) usually dictates the cupping
schedule. 
As a rule (in our lab) coffee is rested a *minumum* of 8 hours, and it
rarely gets more than that. In any case, all coffees in a single
flight are roasted and rested the same, so a coffee out of the roaster
only 8 hours will never be compared to a coffee that's had a few days
to relax...
-deCadmus