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Author Topic: Fresh or age roasted beans  (Read 546 times)

old boy brewer

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Fresh or age roasted beans
« on: 06/10/2017, 01:24 AM »
I have always used my roasted beans when cooled.  However, I'm seeing a lot of info where I should allow some degassing time.  Any assistance would be appreciated.      :)


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Simon

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Fresh or age roasted beans
« Reply #1 on: 06/10/2017, 08:09 AM »
G'day! Yeah to be honest you can use the beans anytime you want after roasting, but I'm terms of most optimal flavours and development it's always best to let them rest. This basically allows the beans to 'degas' and release carbon dioxide. You might noticed when a pull a shot from coffee faaaar too fresh that it's usually a very volatile extraction and crema galore! That's because there's still too much CO2 present. This is one aspect of it (ie it makes it hard to dial the shot in properly), but also the flavours need to develop, and is why a bean can taste incredibly different after a period of being left to rest. It's basically a stabilisation period for the coffee after it's undergone such an aggressive thing as roasting! The chemistry of it needs to stabilise and recover so to speak (please correct me if my terms are wrong peoples :) )

Now each bean is different in terms of rest time I and many others have found, some beans have been amazing 4 days after roasting whereas some just are still so flat in flavour and only peak around 12 days!

So I generally try (.. really..... REEEEALLY try hehe...) to let a batch rest for at least 7days before trying. But that being said, it's actually a really really good practice to try the coffee every subsequent day after roasting. This really allows you to see how it develops over time shotwise and flavourwise, and is an incredibly helpful learning tool for not only understanding roasting but also for the palette!

But all in all, there's no right and wrong, if you wanna use the bean straight away go for it! But to get the best out of the bean it's always best to wait (as difficult that it can be at times haha).

Hope that made sense!
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fg1972

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Fresh or age roasted beans
« Reply #2 on: 06/10/2017, 08:59 AM »
I find acidity pretty high straight after roasting that tends to tone down after resting. It also depends a bit, ie; I find darker roasts generally ok soon after roasting but lighter roasts tend to taste better after resting longer. I find my sweet spot for the beans I roast is anywhere from 3 days to 2 weeks after roast.

askthe coffeeguy

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Fresh or age roasted beans
« Reply #3 on: 06/10/2017, 02:17 PM »
I'll lick grind off the floor if I'm desperately in need of a coffee !

but generally speaking my ideal window of opportunity is 7 to10 days post ro 8)ast - longer for Sumatra and Colombian beans  - if I'm really must have a freshly roasted coffee I prefer to fine the grind and to down dose ~ can't say exactly how this works but it seems to !

Pat
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Fresh or age roasted beans
« Reply #4 on: 06/10/2017, 03:04 PM »
there is a simple hierarchy of guidelines that apply

Processing type - monsoon, wet-hulled, natural, honeyed, washed, long-ferment
Varietal
Bean characteristics - moisture, density, age since processing, resident water-activity.
Roasting method - conduction, convection, air-2-bean-mass ratio
Roasting profile - development, depth
Brew method - some brew types don't need the age post-roast, others do.

And most importantly, don't always believe what you read on the internet !

Having owned 5 different commercial roasting platforms, I can tell you in fact that the platform and the style it imposes (e.g. how you need to roast on that platform to extract it's best) does in fact make a difference to the optimal use period. One platform was ideal after 12 days, the other 4 days - same "translated profile" and bean, different outcome.

old boy brewer

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Fresh or age roasted beans
« Reply #5 on: 24/10/2017, 05:12 AM »
Thanks to all who have offered their experience.  I'm still learning and will heed some of this advice.  Thanks again.
there is a simple hierarchy of guidelines that apply

Processing type - monsoon, wet-hulled, natural, honeyed, washed, long-ferment
Varietal
Bean characteristics - moisture, density, age since processing, resident water-activity.
Roasting method - conduction, convection, air-2-bean-mass ratio
Roasting profile - development, depth
Brew method - some brew types don't need the age post-roast, others do.

And most importantly, don't always believe what you read on the internet !

Having owned 5 different commercial roasting platforms, I can tell you in fact that the platform and the style it imposes (e.g. how you need to roast on that platform to extract it's best) does in fact make a difference to the optimal use period. One platform was ideal after 12 days, the other 4 days - same "translated profile" and bean, different outcome.
"The whole world knew that it was impossible except for the fool who went ahead and did it anyway"  Marcel Pagnol

Koffee Kosmo

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Fresh or age roasted beans
« Reply #6 on: 24/10/2017, 09:16 AM »
 :lamp:  Rest little beans don’t you cry
I’m gonna drink you when it’s time

KK
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old boy brewer

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Fresh or age roasted beans
« Reply #7 on: 24/10/2017, 11:29 PM »
there is a simple hierarchy of guidelines that apply

Processing type - monsoon, wet-hulled, natural, honeyed, washed, long-ferment
Varietal
Bean characteristics - moisture, density, age since processing, resident water-activity.
Roasting method - conduction, convection, air-2-bean-mass ratio
Roasting profile - development, depth
Brew method - some brew types don't need the age post-roast, others do.

And most importantly, don't always believe what you read on the internet !Question if I may: Which brew types would not require the "age post-roast"?  Greatly appreciate your knowledge on this.  At present, I'm using a Bodum.

Having owned 5 different commercial roasting platforms, I can tell you in fact that the platform and the style it imposes (e.g. how you need to roast on that platform to extract it's best) does in fact make a difference to the optimal use period. One platform was ideal after 12 days, the other 4 days - same "translated profile" and bean, different outcome.
"The whole world knew that it was impossible except for the fool who went ahead and did it anyway"  Marcel Pagnol

old boy brewer

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Fresh or age roasted beans
« Reply #8 on: 24/10/2017, 11:34 PM »
Question if I may: Which brew method would not require the "age post-roast"?
there is a simple hierarchy of guidelines that apply

Processing type - monsoon, wet-hulled, natural, honeyed, washed, long-ferment
Varietal
Bean characteristics - moisture, density, age since processing, resident water-activity.
Roasting method - conduction, convection, air-2-bean-mass ratio
Roasting profile - development, depth
Brew method - some brew types don't need the age post-roast, others do.

And most importantly, don't always believe what you read on the internet !

Having owned 5 different commercial roasting platforms, I can tell you in fact that the platform and the style it imposes (e.g. how you need to roast on that platform to extract it's best) does in fact make a difference to the optimal use period. One platform was ideal after 12 days, the other 4 days - same "translated profile" and bean, different outcome.
"The whole world knew that it was impossible except for the fool who went ahead and did it anyway"  Marcel Pagnol

Koffee Kosmo

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Fresh or age roasted beans
« Reply #9 on: 24/10/2017, 11:41 PM »
Question if I may: Which brew method would not require the "age post-roast"?

Probably syphon or drip

In cupping its normal to sample just after its cool enough to use
Bezzera Strega Lever: Robur & BNZ MD74 conical grinder
Pullman Barista Tamper Convex:  Designer of the KKTO Home Roaster: 4 Hand grinders:
Web site - www.koffeekosmo.com
Blog - http://koffeekosmo.blogspot.com

Simon

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Fresh or age roasted beans
« Reply #10 on: 25/10/2017, 07:40 AM »
:lamp:  Rest little beans don’t you cry
I’m gonna drink you when it’s time

KK
Hahaha! Ah... the tragic yet delightful poetic justice... XD
Question if I may: Which brew method would not require the "age post-roast"?
Yeah filter methods (pourover, Aeropress etc) don't seem need as long, but still is good to rest them so that the flavours develop. They just don't need as long as something as say espresso, which is a very volatile, aggressive brewing method. If things haven't yet stabilised within the bean it can be tricky to get a good flow of a shot, or even decent flavours. That being said, there are always exceptions! Best to experiment, try a coffee each subsequent day after being roasted and take notes for sure :)
Profitec Pro 500, Rancilio Rocky Doser Grinder, 58.5mm Pullman Tamper, V60, Aeropress, Plunger, Behmor 1600

BeanGreen

 

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