I've got to be somewhere in 10 hours with fresh roasted coffee.  Which bean
will degas the fastest?  I'm looking at my Brazil Cerrado, Mexico Chiapas,
Panama, and Columbian.  If you were me, what bean would you start roasting?
You make the call!  - mas
HWP - San Diego

Just grind it 5 mins before you brew rather than 5 seconds.
Peace,
Glen
ICQ 34239611
Drago Dormiens Nunquam Titillandus 
Abit BX 6r2 1.8v | PIII 700 | Alpha PAL-6035

I wonder if anyone has tried a "forced degass" with one of those
laboratory vacuum pumps... :)
Mike
Glen Sutherland wrote:
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Please explain this procedure.  I have one of those
handheld pumps and use it to seal the small mason jars
with roasted coffee in it.

I think the Colombian would do the best, Brazil the second best with short
rest times.  I personally think the degassing has nothing to do with the
flavor change early on.  But that's just me and several others...    :)
Bob C.
rcantor

MAS,
I would have guessed that most of the beans you listed would be good
candidates for less than 24 hrs degass/drinkability.  Of the beans you
listed, the Mexicans are my favorite for this need.  Some of the other beans
I love are pretty nasty tasting even after 24hrs rest and require up to 3
days to reach peak.  The Mexicans are tasty in a matter of hours.  I usually
roast in the evening and grind the next morning with the Mexican Loxicha if
I’m in a hurry (meaning I got off my roasting schedule).
Coffenut  :^)
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