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  • Post roast sale times

    Hi guys,

    This one is for the sponsors I guess, but anyone with a thought please feel free to jump in.

    Im curious about how commercial roasters work with resting times, I often read about some beans not really shinning until 14 days, some after 5, then the Monsoon Mal after three weeks. Ive bought coffee from roasterys with the roaster date on the bag however theres not ever been a conversation about when to wait until the specific coffee Im buying will be best.

    Is there a general rule of thumb (eg. hold off from selling any beans until three / five days post roast then let them all go) or do you release beans only after the flavours have developed, which is different for each bean?

    This questions been bugging me for a little while now and Im thinking there might be a few people in here who can fill me in

    I look forward to your thoughts!

    Many thanks,
    Matthew

  • #2
    Re: Post roast sale times

    Too easy Matthew....

    Our coffees go on the shelves the day they are roasted, and various blends and SOs are roasted at different times (we have about 40 -50kg on the shelves when they are full).

    Customers get to know when they most prefer using the coffee past the roasted on date, and/or when they bring the coffee to the counter we ask when they plan to start drinking it. If we think its too fresh, a recommendation is made.

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    • #3
      Re: Post roast sale times

      Originally posted by 517D686874796B43596E757F1C0 link=1280444227/0#0 date=1280444227
      Ive bought coffee from roasterys with the roaster date on the bag however theres not ever been a conversation about when to wait until the specific coffee Im buying will be best.
      I usually start that conversation and then Ill probably experiment by tasting a few days earlier than recommended anyway.

      Comment


      • #4
        Re: Post roast sale times

        Thanks guys, like you said, too easy!

        All the best,
        Matthew

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        • #5
          Re: Post roast sale times

          I reckon letting the customer know is essential and all that is needed. Let them enjoy the journey

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          • #6
            Re: Post roast sale times

            Another perspective  :

            99% of clients are not CoffeeSnobs. They do not read these pages & do not understand or want an unstable product. They live by the code of the "C"  word (CONSISTENCY), which they will use against the unsuspecting coffee roaster and that is: Those dealing in fresh roast coffee know it cant be "consistent" until it has staled, whereas clients that are not "in the know" will use the c word to "insult" their supplier because the product (obviously) changes as it develops, plateaus and then stales.  They do not appreciate the changing and developing nature of fresh roast coffee.

            "Consistency" to a CoffeeSnob means stale product, but to the average joe it means a great product (ask the people that market the "golden M" brand)!

            It helps to understand points like these when dealing with the rich tapestry that makes up most of the coffee drinking market.

            Different professional roasters will deal with this "problem" in different ways according to their own understanding of their cleintelle.  

            The larger the roaster, the less likely they are to deliver beans roasted "on the day". It cant be done for the scale of larger operations. That said however.....they have a larger portion of the market, proving that whatever their approach is, it cant be all that bad!

            This begs the question, at what point (or size of operation), does a specialty coffee roaster cease to be, a "specialty" coffee roaster, and is this at the point where, he cannot deliver product on the same day it is roasted? Does he even want or need to, given the preceding sentiments?

            This comes down to opinion, and as we all know, everyone has one of those


            Regardz,
            Attilio
            very first CS site sponsor

            Comment


            • #7
              Re: Post roast sale times

              Originally posted by 76494F485552637E534550593C0 link=1280444227/4#4 date=1280464476
              I reckon letting the customer know is essential and all that is needed.
              Most customers simply dont want to know, what they want is a good cuppa, how its prepared and what beans are used is of little interest to them.

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              • #8
                Re: Post roast sale times

                Originally posted by 4F737A6277160 link=1280444227/6#6 date=1280472870
                Originally posted by 76494F485552637E534550593C0 link=1280444227/4#4 date=1280464476
                I reckon letting the customer know is essential and all that is needed.
                Most customers simply dont want to know, what they want is a good cuppa, how its prepared and what beans are used is of little interest to them.
                If by, "most customers" you mean people who buy their coffee from a supermarket, then I would agree.

                Mine however, are very interested. 8-)

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                • #9
                  Re: Post roast sale times

                  A very "philosophical" question this one, as alluded to by Attilio....

                  I suspect that if you lined up 10 highly respected roasters and put the question to them individually, youd probably get 10 different answers... Of which, none would be right or wrong. The suggestion to inquire of the roast-master is by far the best as any decent artisan will know their coffee product to a "tee".... 8-)

                  Mal.

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