Anticipating resting time after roasts

Discuss roast levels and profiles for espresso, equipment for roasting coffee.
User avatar
Italyhound
Posts: 608
Joined: Wed Dec 06, 2006 1:05 pm
Real Name: Evan S h a c k
Equipment: GS3/"versalab"/caravel/quest
Location: Philadelphia

Postby Italyhound » Wed Dec 26, 2012 9:26 am

I typically begin drinking roasts at day 3. Some seem to improve later on, others not so much. Heck, maybe some roasts are good from the get go but I haven't tried that yet.

There must be something about different beans that make them benefit from longer rest times although I don't know what that is. I only had 1 year each of general and organic chemistry so I have some random thoughts: Reactions that start with roasting that are then slow to move along at room temps, degradation of less tasty compounds into tastier ones that vary with different beans, different degassing rates which might then allow further oxidation toward more pleasant properties inside the bean.

From a practical standpoint, I am wondering if certain regions, altitudes or processing methods help to dictate when I should be letting my roasts rest longer?

Thoughts appreciated.
@evshack on Twitter

USBC champion, voted 2009 'best micro-roaster'
User avatar
tamarian
Posts: 500
Joined: Thu Dec 15, 2011 5:41 pm
Real Name: Wa'il
Equipment: GS/3MPS, K10F, Marco UG, PID gas 1 kg fluid bed roaster
Location: Riyadh

Postby tamarian » Wed Dec 26, 2012 9:44 am

I don't know the answer for different resting times due to regions, altitudes or processing methods. I mostly roast African naturals. However, I noticed that rest time can be different due to roast degree. and speed.

For roast degree, I've seen it mentioned a few times here, and found it to be true, the lighter the roast, the longer the required rest. But I also found that fast roasts, especially faster in the drying stage, require more rest, while those spending more time and slower drying, can cut the rest in half. This I found by accident with a local HB'er, and it made it fun to enjoy Tchembe on day 4, while previously had to wait a week or so.

MerleApAmber
Posts: 66
Joined: Fri Nov 23, 2012 10:38 pm
Real Name: Chris
Equipment: HotTop, Preciso+Esatto, Breville 920xl, & various arcane items of unknown beneficial value.
Location: Georgia, USA

Postby MerleApAmber » Wed Dec 26, 2012 12:47 pm

Evan, Wa'il,
I also am green to the way of the bean. One aspect I found interesting was discussions of the amounts and time liberated CO2 requires to off gas. In the points folk were making therewith it seemed I was reading of longer times for espresso dark roasts to settle to enjoyable roast flavors. Personally I do not have enough experience with my roasts to say. Like you I hope to learn more here.
-Chris

dustin360
Posts: 726
Joined: Wed May 04, 2011 1:30 am
Real Name: Dustin
Equipment: Revolution 500 Coffee Roaster, Ditting 1203, lots o brewing devices
Location: San Francisco, CA

Postby dustin360 » Wed Dec 26, 2012 11:12 pm

I have noticed some trends with resting coffees.

Everyone seems to know lighter ='s longer and darker equals shorter rest times.

Naturals seem to increase in deliciousness and peak around 5 to 7 days. Though recently ive noticed that my fast Worka(dp Ethiopian) roasts have really been falling flat on day 7, but are amazingly sweet before that.

Floral/fruits seem to fade first, but toffee/caramel/chocolate can be there two weeks out or more.

It probably has the most to do with bean density and how much the cellular structure has been compromise, on how long the coffee will be good for and when it will peak.

bwcasolo
Posts: 30
Joined: Sun Jan 15, 2012 12:46 pm
Real Name: curt
Equipment: silvia, preciso, behmor roaster.
Location: decorah iowa

Postby bwcasolo » Sun Dec 30, 2012 10:02 am

my single origins vary, i am finding this blend i roasted is coming alive after 4 days, i had almost given up on it.
i only roast 6-8 oz at a crack, so i plan accordingly and roast enough to let sit a few days. single's sit for min 2 days. cheers

User avatar
zombiecoffee
Posts: 35
Joined: Fri Jan 04, 2013 2:37 pm
Real Name: Kurt
Equipment: Astra Mega II, Gaggia BC, Rossi RR45, Rancilio MD40, "MiniBunn", Java Master Roaster
Location: Westminster, CO
Interests: Rock Climbing, English Bicycles, Fly Fishing, Being a Dad, Roasting Coffee. And...

Postby zombiecoffee » Wed Jan 09, 2013 1:22 pm

I roast mostly Mexican beans, Chiapas and such.
Light roasts, at first crack, very acidic. They need to rest at least 4 days or they taste metallic.
Build a man a fire, and he will be warm for a day. Set a man on fire and he will be warm for the rest of his life.

User avatar
Italyhound
Posts: 608
Joined: Wed Dec 06, 2006 1:05 pm
Real Name: Evan S h a c k
Equipment: GS3/"versalab"/caravel/quest
Location: Philadelphia

Postby Italyhound » Thu Jan 10, 2013 7:41 pm

Thanks, zombie.

I have a mexican COE resting, day 3 now.
@evshack on Twitter