Brewing within 24 hours of roast - Page 2
-
- Posts: 3837
- Joined: 10 years ago
agree with wat Jim said, that aside; my experience is that a fresh roast (defined as not rested enough) can be acidic whereas the same in a well rested state is not overly acidic yet the underlying character of the roast/bean does not change much IMO. When I taste the fresh roast a day or so later and it's overly bright my final judgement a week or so later does not change much, it's all there but the equalizer (YUCK) has been dialed in after a week...do I like those coffees better, surely after a week I like them better but usually I avoid them after trying some roast parameters and being unable to change those characteristics.
I recently tried a bean from Congo, just to try something out of character for me, and did not like either of the three roasts it lasted...out of a kilo I perhaps used 100 gram pulling it, attempting to that is, out it went and that experiment showed me I still don't like overly bright coffees (yet?).
I recently tried a bean from Congo, just to try something out of character for me, and did not like either of the three roasts it lasted...out of a kilo I perhaps used 100 gram pulling it, attempting to that is, out it went and that experiment showed me I still don't like overly bright coffees (yet?).
LMWDP #483
-
- Posts: 61
- Joined: 6 years ago
well wouldnt you just adjust the "rest" time of the ground beans to cater towards that individual bean? Since some beans need 3-5 days rest, others need 2-3 weeks. Well you would still need to adjust the rest time based on individual beans, so you would do the same thing with "resting" the ground beans if you didnt want to wait.baldheadracing wrote:I'd say that is a hasty generalization. Patrik Rolf has explained why he did it, and that he literally tailored everything from roasting to brewing. He also wasn't brewing espresso with a prosumer pump machine with no pressure/flow profiling.
Regardless, try it yourself and see. I've roasted coffee that I have brewed (not pulled) right out of the cooling tray; I've roasted the same coffee differently and that roast didn't come into its own until two-three weeks after roasting. YMMV.
-
- Posts: 3837
- Joined: 10 years ago
how would you be able to adjust the time after grinding per coffee unless you know the coffee well already? I still don't see how that notion does change anything about the amount of time you need to rest a specific coffee/roast/grind combination? Resting takes longer the coarser the grind, the xtreme is unground beans.
LMWDP #483
- baldheadracing
- Team HB
- Posts: 6271
- Joined: 9 years ago
Although he didn't use an EK43 at Brewer's cup, Rolf Patrik says that he grinds "as coarse as possible" on an EK for pourover. I have no idea what that means, which burrset he is using, etc., but it must be fairly coarse.another_jim wrote:There's various factors to aging. Grinding dramatically increases surface area, and therefore accelerates aging that depends on air exposure. So it will increase both out-gassing and oxidation. Since oxidation is not good for taste, and starts after the out-gassing completes, letting beans or grind out-gas when not stored in a valve bag creates a a timing problem. You want to do it just long enough for the beans to out-gas, but not to start 'rusting.'
I was told 30 minutes is the rule of thumb for doing espresso on a fresh roast (60 minutes if it's a robusta blend); Craig mentioned 10 to 15. The brewer's cup champion used 45 minutes, but presumably on a coarser grind. I'm guessing this is an area that could use some old fashioned experimenting and look up table making.
I do remember reading that 30 minute figure somewhere. I suspect that the 'best' time has lot to do with the green and the roast. Anecdotally, I was in the position of making espresso with a medium-roast Colombian earlier this year and let it sit for about 20 minutes. (This bean produces huge blooms in V60's seemingly no matter how I roast it.) That seemed too long for that coffee and roast; the shot tasted flat. I tried one minute; too short - my indication was the back half of the (7g) shot blew out on the Silvia with instantaneous blonding. I worked up to about 10 minutes to get a good-tasting shot; since then I think that I'd rather work up then come down.
-"Good quality brings happiness as you use it" - Nobuho Miya, Kamasada