Café

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 alt.coffee: Developing Flavors
Author: La_Maudite (---.qc.sympatico.ca)
Date:   05-26-02 18:04
THREAD: http://groups.google.com/groups?hl=en&lr=&ie=UTF8&oe=UTF8&th=1f976b2ab24b5c21&rnum=1


jim schulman (jim_schulman@myrealbox.com) wrote:
> That's actually two questions -- why rest fresh roasted coffee for 24
> or 48 hours, and why do it in mason jars.
>
> Mason jars first: Fresh roasted coffee is staled by oxygen; it also
> gives off CO2. If you put it in a pressure proof mason jar (or a valve
> bag to relieve the pressure) the CO2 protects it from oxygen.
>
> Lots of completely different, and equally competent, opinions about
> how long, if at all, which, if any, coffees should be rested. It
> truely seems a matter of individual taste. So, my two cents -- when
> you roast your first batch of a new bean, try it at various points and
> see when you like it.
>
> When Tom's tasting notes recommend a long rest, it's usually because
> the coffee is either light bodied and effervescent straight out of the
> roaster, or because its flavors are very unbalanced. But others like
> the straight out of the roaster flavor, and describe it more
> positively.

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