Post By isomac
Post By roburu
First roasting Indonesion Sumatra C beans from beanbay
Hi all - I've been a member for a couple of years when I bought my mazzer mini manual and isomac a couple years ago - after much experimentation with beans and suppliers I've decided to try roasting my own and ordered 5kg from beanbay here last week. They arrived this morning! Very excitedly I roasted about 250gm in my back yard using a heatgun, stainless steel dish and bamboo spatula - roasted them to second crack . You can guess what happened next - I wasn't about to wait to try these babies and I cleaned out the mazzer and put a grind through not 20 minutes after cool-down. The coffee is bloody amazing - insane levels of crema and consequently great mouth feel - a real zing to it and a full bodied flavour that leaves other beans I've lately used seem very flat and colourless indeed.
Its highly recognisable to me as Indonesian and at the top end of the spectrum for flavour at that. I'm beginning to wonder if there's any science behind the reasoning we hear for ageing roasted beans prior to grinding and cupping or whether its just a subjective thing - ie non-science based thinking based on personal experience. Surely the most important chemical reactions have occurred during roasting? Isn't grinding going to release nitrogen and other gases far more effectively than waiting a few days? Wow, my head is still zinging from that great first cup!
Welcome to the roasting world Isomac! Great to hear you enjoyed your first results
FWIW I agree about the ageing. I find that I get the best 'varietal' impression of a bean as espresso or aeropress very soon after roasting, but often through milk the results are a little weak. But the ability to really cut through milk seem to improve after about 7 days – but by this stage many of the varietal notes have settled more into general coffee-ness
But that's just my two bobs!
Enjoy the journey
Not much nitrogen to be released but plenty of CO2, at least for the first 2, 3 days after roast. I don't remember the details, I think Illy's book has data obtained from actual measurements of volume of CO2 released and it decreases exponentially.
Originally Posted by isomac
My personal experience is that very fresh roasts get a lot of zing from the CO2 that's being released aplenty by the beans (it imparts it's own type of acidity), and that veils a bit the real varietal flavors. I normally give my fresh roasted beans between 2 and 7 days to rest depending on roast level. The darker the roast the less time it needs to rest. For example, my last roast of Colombia La Esperanza Geisha that I roasted light (just before end of FC) tasted best to me somewhere in between 7 and 10 days post roast.
But then again, it's important what tastes good to you so if you enjoyed you very fresh roast then dig into it .