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11-17-2011, 04:30 AM | #1 |
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Herf Dog Herf God
Join Date: Oct 2002
Location: Republic of Texas
Posts: 34,199
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Roasting coffee: you never stop learning
I roast one day's worth of coffee at a time. I do that because I've tried various rest times, and to my tastes, coffee starts to lose something after 48 hours or so post-roast.
So my typical routine is to roast in the evening, then grind the coffee the following morning just before I leave for the office. I brew the coffee there. We all know that coffee really starts to go downhill fast when you grind it, right? More surface area for the oxygen to get in there and do its dirty work and all that. Well... I got a new coffee in on Monday: Ethiopian Gedeo Worka from Klatch Coffee. A dry-processed Yirgacheffe, the blurb on the web site used the magic word "blueberry." So I roasted up a batch Monday evening. When I ground it Tuesday morning, the aroma was heavenly, and the blueberry notes were unmistakable. I dumped the ground coffee into the glass jar I use to get it to the office...and left it sitting on the counter. When I got home, I checked the aromas...still nice. So I hauled it in to the office yesterday and brewed it up. BAM! Blueberries. Excellent! I roasted another batch last night, and made a point to bring it with me this time. The blueberries are there, but a bit more muted. Hmmm.... Going to try adding an additional day of rest to the next batch.
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