mycuppa wrote:
As I've stated a few times in other posts. Coffee needs to develop post roast. Everyone is entitled to do what they want to..........but personally.......... I really can't see any point at all in tasting something like an exotic Sumatran/Java/Sulawesi/Indo before day 9 or 10 - it's largely a waste of time unless the intention is to track and monitor the daily changes for some sort of experiment. Particularly with those specific origins, where you start and finish can be completely different with the likelihood of having a few wrong turns and detours thrown in between.
I guess this is where I somewhat disagree. Roasts for cupping should be roasted approx 30sec past 1st crack (no where near 2nd crack). The roasted coffee should ideally be 'cupped' within 24hrs, with a preferable 8hrs rest. Where I do agree, is darker roasts, more suited to espresso. I absolutely let my roasts rest for at least 3-days before brewing (or more). I suppose your comments are more aimed at espresso roasts. Almost all of my roasts for filter brewing are roasted around 30-90sec past 1st crack or somewhere inside rolling first crack. I've roasted and brewed (for filter) coffee on the same day, but MOST of the time I will brew it the next day. Those darker roasts are indeed a different beast. If I was consuming that within 24 hrs it would just taste like roast. I used to roast all my 'espresso' batches to 2nd crack, these days I pull them just prior (around big smoke-plume time) or right on the first signs of 2nd crack. Lately I've been working on roast profiles to suit various brew methods, espresso and filter. It's really not easy, but it can be done, sometimes, hehe. I know all coffee is different, as are people. Personal preference and taste rules every time! I'm very keen to roast some up for espresso and see what I get out of it.
