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Selling coffee on the day of roast

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  • #31
    Wow.

    While I agree that buying coffee on the same day it's roasted isn't a big deal, I'm not sure some of the responses are in the spirit of the forum. I joined this forum and learnt so much about coffee from it a few years back but I can honestly say that the 'mood' of the forum and some of the responses to people lately definitely has a different tone.

    What about letting people like me (and possibly Recaffinated) who don't necessarily have careers in coffee and are still learning, ask a few questions, silly or not, without being jumped on? It's all about learning more isn't it?? :-)

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    • #32
      I was at Toby's today and all the bags of one of their blends was almost 2 weeks old (19 May) despite the dispenser being dated 26 May...

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      • #33
        Originally posted by Tango View Post
        Wow.

        While I agree that buying coffee on the same day it's roasted isn't a big deal, I'm not sure some of the responses are in the spirit of the forum. I joined this forum and learnt so much about coffee from it a few years back but I can honestly say that the 'mood' of the forum and some of the responses to people lately definitely has a different tone.

        What about letting people like me (and possibly Recaffinated) who don't necessarily have careers in coffee and are still learning, ask a few questions, silly or not, without being jumped on? It's all about learning more isn't it?? :-)
        Having read the thread for a second time I don't think there's much of an issue other than that inevitably created by the 'masked conversation' that is the internet.

        The OP set the tone by using words such as 'annoyed' and 'rude' when referring to their experience at a roaster whom they named.

        It's not a great thing to name people/small businesses who won't have the right of reply. Keep the question more general.

        And as I have stated before ...... there is no such thing as a silly question and this particular question may have fallen into this category,

        generating a less pointed line of response, if it had been worded a bit differently.

        I use a Mac and so the emoticons on CS aren' available ( unless I download from another source??) so the grins and winks are sometimes missing.

        Personally, I don't think the tone or mood of CS is anything but 'same, same but different'. It is an awesome and very helpful forum with

        many regular members who generously give up a lot their time to help others, researching, writing, responding, encouraging,

        even when the info being sought is sometimes just a few keystrokes away in a search bar.

        We are all human and in this age of usernames and anonymity it doesn't always go how we'd like it too, on both sides of the fence, and

        our humanity feels threatened, I understand that, not being brought up in an electronic world.

        This is the internet, and as someone once told me........... people being nice to people.......in your dreams!!

        But Coffeesnobs is still a cut, well above the rest!

        Keep the questions coming and 'recaffinated' ( hmmmmm....interesting auto correct !! ) it might be a baptism of fire , of sorts,

        but you are a part of something great here and I think this thread actually demonstrates that fact.
        Last edited by Javaphile; 4 June 2014, 07:42 PM. Reason: Removal of Response

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        • #34
          Originally posted by Recaffinated View Post
          I had always assumed that the first couple of days were off limits and it was only worth drinking from day 4 onwards. I tried the beans anyway and they were a bit charry and bitter. They got better throughout the holiday and were excellent on the the morning when we had to leave 6 days later.
          As somebody who is restricted to no coffee after lunch, the 250g bags sold by Campos can last me up to 10 days, depending on what else I'm doing. I find that for my standard go-to Campos blends (Obama Blend and Dark City), for my method of preparation and drinking, and my personal taste preferences, the beans peak around 4-7 days after roasting. I also find that the decay is pretty quick after day 7.

          (This is one of the reasons I'm starting to get into roasting my own beans, so I can do smaller quantities, more often)

          So when I head up to Newtown, I pick up a bag that was roasted at the most the day before, and preferably the same day. The first consumption will be the following morning, 24-48 hours after roasting. This means that while the first two days of the bag may be sub-optimum, the next week is pretty spectacular, and at worst, I'm only hitting the decay in the last couple of days ownership. If I bought 3 or 4 day old beans to have the optimum hit on day 1, my later days would be less pleasurable, and the total area under the locus of happiness would be smaller.

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          • #35
            Originally posted by chokkidog View Post
            Having read the thread for a second time I don't think there's much of an issue other than that inevitably created by the 'masked conversation' that is the internet.


            But Coffeesnobs is still a cut, well above the rest!
            Who do you think "the rest" are and how do you figure CS is well above them?

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            • #36
              [QUOTE=chokkidog;532156]Having read the thread for a second time I don't think there's much of an issue other than that inevitably created by the 'masked conversation' that is the internet.

              The OP set the tone by using words such as 'annoyed' and 'rude' when referring to their experience at a roaster whom they named.

              I see see that the thread is still going and I continue to be misrepresented. I'm surprised that even after rereading the thread you continue misquote me. In my OP I said I was surprised and a bit annoyed. More to the point I didn't say they were rude instead I asked the following question:

              "Have I got this wrong? Is it normal for (good) commercial roasters to sell beans on the day of roast? Or was it a bit rude to sell them on the same day without pointing out they had just been roasted?"
              the difference between what you say I said and what I actually said is small but significant.

              It's not a great thing to name people/small businesses who won't have the right of reply. Keep the question more general.

              Really. Did you read my posts! Did you read no.14 where I said:"Don't get me wrong I think the world of Campos coffee so I was not having a go at them, on the contrary they were one of inspirations on my coffee journey."

              And as I have stated before ...... there is no such thing as a silly question and this particular question may have fallen into this category, generating a less pointed line of response, if it had been worded a bit differently.

              i can handle that you and other esteemed senior members of the forum think the premise of my post to be silly, that's fine what I can't abide is the mis characterisation of what I actually wrote to justify flaming me.

              i take some comfort from some of the posters who have tried to be fair and balanced and in particular I am grateful for the PMs that also expressed surprise at the reaction I received. Most usefully One member pointed me to another excellent forum where I am told there is more consideration shown to contributors.

              Comment


              • #37
                Dear Recaffinated, you concluded your original post by asking the two following questions:

                1. Is it normal for (good) commercial roasters to sell beans on the day of roast?
                2. Or was it a bit rude to sell them on the same day without pointing out they had just been roasted?

                These questions were then answered by those best able to answer them, by commercial roasters. You appear to have been expecting answers in support of your own somewhat indignant reaction and were ultimately disappointed when the majority of the replies presented another view.

                As stated previously, please feel free to ask as many questions as you like, but please be adult enough to handle what ever eventuates... it's all a part of the give and take that makes the dialogue here on CS as interesting, informative and as rewarding as it usually tends to be.

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                • #38
                  Originally posted by Recaffinated View Post
                  Recently we were travelling through Sydney to a coastal holiday with some friends and I decided to stop at Campos in Alexandria to pick up a couple of bags of beans as I had packed stovetop, aero press and hand grinder but forgot to pack my bean bay home roasted coffee Anyway when I went to make coffees that afternoon I was surprised and a little annoyed to see the roast date on the packets were the same date. I had always assumed that the first couple of days were off limits and it was only worth drinking from day 4 onwards. I tried the beans anyway and they were a bit charry and bitter. They got better throughout the holiday and were excellent on the the morning when we had to leave 6 days later. Have I got this wrong? Is it normal for (good) commercial roasters to sell beans on the day of roast? Or was it a bit rude to sell them on the same day without pointing out they had just been roasted?
                  Firstly, my apologies if I caused you any angst with my ill conceived comment.
                  You may have been the victim of 'internet knowledge' in relation to beans being 'off limits' for the first few days. This can be true for espresso extraction, as the beans are still out gassing CO2 which can make the espresso shot all funky and frothy.
                  It may have an effect on other extraction methods like plunger or aeropress, but it shouldn't present too much of a problem.
                  The 'charry and bitter' comment would ordinarily indicate over roasted beans, or use of water that is too hot during the extraction, which no amount of resting time after roast would fix up. Could I be so bold as to suggest a slightly too-high water temperature in your aeropress, which you either rectified or got accustomed to during your stay? I'll go with the former.
                  Anyways, Murphy's law would dictate that your best experiences in any holiday are inversely proportional to the amount of time remaining on said trip. Every time I go away snow skiiing, it snows on the night before I'm due to leave :-( .
                  My apologies again and I hope you do stick around to gain and share some knowledge with the rest of CS.
                  Steve

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                  • #39
                    Originally posted by Talk_Coffee View Post
                    Leaving some of them open on a bench and exposed to air overnight would have easily solved your not problem.

                    We also sell beans very close to roast date and sometimes literally straight out of the destoner. Javabeen (above) did exactly that on Friday.

                    It's much better for beans to peak at your place, not ours.
                    Have often done this also Chris as a commercial roaster. Sometimes customers demand coffee on day one so they can experience the changes through the development stage.
                    I still to this day taste coffee from day one. I find that is a great learning tool to experience the changes and fully document a roast. The great thing about coffee roasting is that there are NO hard and fast rules for anything - just basic guidelines "Best Practice" as you will. Sometimes what I thought were my greatest mistakes have actually unearthed my greatest successes.

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                    • #40
                      Originally posted by Lovey View Post
                      Firstly, my apologies if I caused you any angst with my ill conceived comment.
                      You may have been the victim of 'internet knowledge' in relation to beans being 'off limits' for the first few days. This can be true for espresso extraction, as the beans are still out gassing CO2 which can make the espresso shot all funky and frothy.
                      It may have an effect on other extraction methods like plunger or aeropress, but it shouldn't present too much of a problem.
                      The 'charry and bitter' comment would ordinarily indicate over roasted beans, or use of water that is too hot during the extraction, which no amount of resting time after roast would fix up. Could I be so bold as to suggest a slightly too-high water temperature in your aeropress, which you either rectified or got accustomed to during your stay? I'll go with the former.
                      Anyways, Murphy's law would dictate that your best experiences in any holiday are inversely proportional to the amount of time remaining on said trip. Every time I go away snow skiiing, it snows on the night before I'm due to leave :-( .
                      My apologies again and I hope you do stick around to gain and share some knowledge with the rest of CS.
                      Steve
                      Thanks Steve I appreciate your comments and the information that you have provided above. It's this type of response that drew me to CS in the first place as I'm very keen to improve my coffee knowledge.

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                      • #41
                        I'm always more concerned when they don't have a roast date marked at all. Just tell me when it was done and I'll be the judge if it suits my rate of consumption and needs based on the various reasons mentioned in this thread.

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                        • #42
                          Originally posted by Vinitasse View Post
                          Perhaps the OP would be happier if coffee were labelled with the following warning: "WARNING, Contents May Be Fresh" in the same way that coffee takeaway lids in the U.S. declare: "WARNING, Contents May Be Hot"
                          If I were buying roasted I would like an indication from the roaster when the product is at its best (I realise this depends on the consumers taste to some extent) in much the same way many wines indicate if they are better consumed immediately or matured for some time. In one of my locals, according to the packets, the "crowd pleaser" blend is fine from about day 4, but a couple of SOs that are roasted pretty lightly recommend at resting for about two weeks. No indication would require a fair bit of experimentation for a general consumer.

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                          • #43
                            Good info would be. 1. Roast date 2. Time of roast 3. Special info eg origin & COE score. 4. Storage info. & 5 BEST BETWEEN date of 6 - 28 days from roast. I also like the effort Vinitasse puts into his labels. Great to see a roaster educating customers , raises the coffee bar that little bit higher.

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                            • #44
                              Why not add temperature, humidity, sunrise/set and tides for the day?

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                              • #45
                                I didn't think this thread could get any sillier, but its now gone beyond all expectations.

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