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Coffee Bean ~~ Freshness

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  • Coffee Bean ~~ Freshness

    I am a new coffee snobs. i want to know how long does it takes for the bean to rest after they have been taken out from the roster.

    Someone from the rostery told me that 12days after rosted is the best. Im not sure. I assumed that two to three days are the best.

  • #2
    Re: Coffee Bean ~~ Freshness

    No hard and fast rule, Sugilun, but 12 days after roasting is probably getting towards the long end of the optimum time. Perhaps the roaster man was referring to a specific bean which likes to breathe longer than most others.

    I try to leave at least 4 days, but thats often hard to do because Im always late roasting the next batch. Today, for instance, I am forced to use 2-day old beans which definitely need more rest.

    Even milk can barely mask the acerbic taste.



    • #3
      Re: Coffee Bean ~~ Freshness

      ~~~haha~~~i know nth about rosting. Where can i get more information? Can u tell me more about rosting?


      • #4
        Re: Coffee Bean ~~ Freshness

        depends on the bean/blend.

        the coffee i use needs atleast 10 days.


        • #5
          Re: Coffee Bean ~~ Freshness

          Have a look on the roasting forums of the site and spend some time roasting as there is a ton of information there It may take a while to get your head around it all.

          The cupping forum is also good as people submit what they have roasted and when they have found their beans taste best - although I would read up about roasting first.

          I hate to be a spelling Nazi but it is spelt rOAsting, not rOsting.


          • #6
            Re: Coffee Bean ~~ Freshness

            As robusto said, there is no hard and fast rule. Ill just spit out some random thoughts:

            *Im not sure if Im alone in thinking this, but ageing for non-espresso use seems to be a lot more straightforward. Id usually allow two days for French Press.

            *For espresso, there are heaps of things to consider ...

            *How is the coffee packed? For example, if it is nitrogen flushed, it will probably last a bit longer.

            *How dark is the coffee? Using Atomica Dark a few years ago, it needed only about four or five days.

            *How quickly was the coffee roasted? The air roaster at work seems to spit out roasts that are pretty good after five or six days. The drum roaster has a longer roast time and seems to require an eternity of ageing. I have cracked open bags three and a half weeks after roasting and they have been fine, but most blends seem to need two weeks to settle down. From this site, I get the feeling that fast popcorn popper roasts tend to need to be used after only a few days ... is that right?

            *What coffee is in it? For some reason, blends with robusta and monsooned coffees seem to take longer to hit their peak, depending on how they are roasted. Some dry processed ethiopian and yemeni coffees develop incredible flavours a week or two out. Some wet processed coffees seem to lose their more delicate flavours very quickly.

            *Do you want to win the WBC? I think that Paul Bassetts coffee was 28 days old when he won and Klaus was 21 days old last year.

            If you are experimenting with roasting your own, the best thing to do would be to roast a relatively big batch and taste it progressively over a few weeks. It might be worthwhile storing it in a few separate, sealed, batches.




            • #7
              Re: Coffee Bean ~~ Freshness

              Beans I roast myself I try to leave for at least 3 days.

              A blend I buy regularly I prefer from day 7 until about day 14 but its still OK for a few more days.

              I have no problem in trying to see how long they are good for, they just dont usually last long enough to reach their limit.