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What is the best practice for resting roasted beans?

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  • What is the best practice for resting roasted beans?

    I've only just roasted my first batch last night and am wondering about how to rest my beans. I am resting them in a fairly air-tight glazed kitchen container and have been giving a stir twice a day and left in a cool cupboard.

    Should I not be stirring the beans?
    Should I also not open the vessel until I am ready to consume them?
    Maybe the beans should be breathable while resting? i.e. in a canvas bag?

    I don't have a CS card yet, though from what I could imagine they are roasted to CS9 and have been producing oils throughout the day, they are smelling very delicious.

    Any ideas or suggestions on resting would be great.

  • #2
    Your first roast?
    Try them don't rest them!

    You should try them as soon as they are cool enough to hit your grinder, put the rest aside and try again tomorrow, and then two days later and another 2 days after that if you still have some in a week then try them again.

    This will give you an idea of WHEN YOU LIKE THEM... which is the whole point of home roasting, you get to determine what works best for your setup and tastebuds.

    If you determine that after day 6 they "peaked" then you will have a better starting point for next time.

    Most of all, enjoy the journey!


    • #3
      I sometimes use my beans within hours of a roast, particularly when I have put off roasting until I have run out . Some beans are great straight afterwards and some get better over several days. So as Andy suggested try and see when they develop the taste you were looking for. The time this may take will vary with each bean. I find Gambella great to drink soon after roasting but Yirg I leave for at least 7 days possibly longer (if I can wait). I also find PNG coffees develop quickly. I do roast to CS9-10 for most of my roasts. If you can I would get the bags with the one-way valve in them. These bags are designed to store coffee. I don't disturb the beans until I start using them. You will find each has their own means of dealing with their coffee beans after a roast, so if stiring them works for you then it is not a problem.

      Coffee is an individual thing which you may notice from other posts on this site, there are many ways of achieving the perfect (or near to) shot. We each develop our own habits as we go until we get the right elements together that for us gives us the best out of the bean. Enjoy the journey and as I have found out I don't know enough to consider myself an expert afer several years of trying.


      • #4
        The enemy of roasted beans is said to be heat, light and air. You should aim at reducing the staling effect of these by your storage method.

        Many here use zip top bags with one way valves. I use the good quality bags my muesli comes in. They keep the air and light out. I burp the air out before sealing the zip top.

        I have also used small screw top jars and vacuum containers. I like my muesli bags the best.

        Most times I do a brew as soon as the beans are at room temp. Then I seal them up to rest for a few days. The more they are opened the more air gets in to stale it.

        Coffee is usually at its best somewhere between 1 and 4 weeks. It varies with different beans. A matter of trial and error to find out what you like.

        With home roasting it is a battle to have a constant supply of suitably roasted and rested beans to satisfy the taste buds.



        • #5
          i think the common theme here is keeping it sealed and not disturbing them (i.e. no stirring)... and commercial specialty roasters all use one-way valve bags... im sure its for a reason (vs. sealed bags/containers)

          from a scientific point of view it would make the state of the beans more consistent from batch to batch: for example if you found that 5 days post-roast was best for you, if they were stirred, left in the open, etc. it might be that on a different batch, due to different humidities, temperatures, air flow during the resting time it could taste completely different and might only be optimal 10 days later.

          my 2 cents anyway. =)


          • #6
            Thankyou everyone for your help. i roasted the Columbian volcan galeras supremo from the starter pack, as suggested I went and tried it last night which produced a wicked crema through my em6910, I then tried today at work with the presso which produced a decent shot but was lacking something. I have never had a coffee quite like it but to me it seemed like I was drinking a very dark melted chocolate with a slight earthy note as an espresso, again with milk I got the chocolate flavour though almost like a mocha.

            I assume resting will develop a richer flavour?

            I thought about the bags when I placed my order though didn't know if they were reusable, what are the care instructions between uses? Can they be washed?


            • #7
              Thundergod hit on the idea of using a freezer bag inside the foil valve bags and that works well for lots of CS'rs.
              Oils and residue stays on the freezer bag and the foil is clean for your next batch.

              Eventually the zip on the top won't seal but you might get 20,30,40 uses before that happens.


              • #8
                As Andy said the bags last for numerous uses. I am still using some that I got three years ago. I wash them with dish washing detergent then rinse very throughly (otherwise you get a detergent taste). I might try the freeser bag inside as suggested.


                • #9
                  What is the best practice for resting roasted beans?

                  Excellent idea of the freezer bags. My keg arrived for making my home made roaster so I may place another order for some beans and grab some of them bags when I do. It's off topic and I'll probably find it elsewhere after a search, but they last around a year or more while green?


                  • #10
                    I live in a very humid enviroment and I have had some beans well over a year and they roasted alright no apparent ill effects. I normally rotate them so this doesn't happen, but some got missed in the bottom of the cupboard. I normally write the date on the lable when I get them so I know when I received them.


                    • #11
                      Take 12gms of the roast and rest the remainder. Cup the 12 gms.
                      One of the first signs of ageing beans is a pine wood aroma and flavour.
                      Don't confuse it with cedar notes as this is characteristic of some good coffees.