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Roasting old beans

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  • #16
    Re: Roasting old beans

    Originally posted by 547079797A7A4054706C72701F0 link=1305705009/10#10 date=1305799776
    What would happen if you were to increase or rehydrate the moisture content of the green coffee beans through various ways
    How about pre-post blending with fresh beans and sealing in an airtight container for a while to let them equalise their moisture content (to some degree).

    I know of at least one roaster that pre-blends this way sometimes (with fresh beans of course).

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    • #17
      Re: Roasting old beans

      Originally posted by 1B2F382E35021E323B3B38385D0 link=1305705009/14#14 date=1305846183
      While we are on the subject of theoretical stuff......

      When the green beans lose their own natural moisture, with it they lose substances that give the coffee whatever character it has.

      If you rehydrate, you are not adding back the original natural substances that were lost on dehydration and gave the original character.......???????????????

      However it could be possible to add different characters back to the beans depending on what you add into the moisture for rehydration.........??????????

      That should put you all into a head spin hehehehehe!

      Rgdz,
      A. 

      My assumption is that when the moisture content is removed the essence is locked in the bean

      My line of thinking and point of reference is every day foods like dried beans,lentils & herbs

      In the case of coffee beans I intend to rehydrate by approx 40/50% in weight volume
      I believe that the moisture content is the vehicle for the flavour or similar to blood flow in our bodies that distributes all the good stuff we need to live

      But one will never know until its tried

      KK

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      • #18
        Re: Roasting old beans

        It depends on to what extent the flavours in the finished coffee come from small, volatile molecules in the bean or if the flavours come from larger molecules being broken up into smaller ones during the roast.

        If nothing else you could roast them fairly dark and put them in a blend with some less roasted younger beans.

        I might sound like I know what Im talking about here but dont be fooled.

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        • #19
          Re: Roasting old beans

          Originally posted by 7E50435A350 link=1305705009/12#12 date=1305806099
          The oldest bean in that group of 4 would be the Hara Longberry -Oromia Fair Trade.
          Would appear to be from BeanBay 19/03/2008.

          "This Ethiopian Harar Longberry is certified organic by the Fairtrade Oromia Co-op. They are dry processed and produce a stunning mid bodied, rich, earthy espresso."

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          • #20
            Re: Roasting old beans

            Originally posted by 754156405B6C705C55555656330 link=1305705009/14#14 date=1305846183
            That should put you all into a head spin hehehehehe!
            ;D ;D ;D

            I wont even try to work that one out mate..... :P

            Mal.

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            • #21
              Re: Roasting old beans

              I like the idea of pre-blending the beans and letting the moisture content equalise.... In a case like this where the difference is so great, what kind of time frame would you think?

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              • #22
                Re: Roasting old beans

                Originally posted by 5D495A5F3B0 link=1305705009/20#20 date=1305963795
                I like the idea of pre-blending the beans and letting the moisture content equalise....  In a case like this where the difference is so great, what kind of time frame would you think?
                Hmmm... :

                Probably about six months, maybe more....

                Mal.

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                • #23
                  Re: Roasting old beans

                  Originally posted by 4874697278796E7B73781C0 link=1305705009/18#18 date=1305857207
                  Would appear to be from BeanBay 19/03/2008.

                  "This Ethiopian Harar Longberry is certified organic by the Fairtrade Oromia Co-op. They are dry processed and produce a stunning mid bodied, rich, earthy espresso."
                  Yep, thats a good description even at 3+ years on, thanks for the info Thundergod.
                  At 38 months old I had better get into them eh?
                  The info in this thread has been useful and I will play with the blending suggestions. 8-)
                  Thanks all.

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                  • #24
                    Re: Roasting old beans

                    An update on the roasting experiment:
                    Koffee Kosmo has kindly taken my badly stored, dehydrated green beans and rehydrated them in an attempt to improve the roast. I recieved them a couple of days ago and finally got a chance to try them today. The taste, while not as full flavoured as fresh beans, was a greatly improved and VERY drinkable.
                    Thanks to KK for going to all that effort, its much appreciated.
                    Ill be trying to replicate his results and save a load of green.

                    A thought as to why the moisture helped, maybe the extra moisture merely acts to help in the roasting process (heat transfer?) more so than any flavour that may be lost with the water. Just a thought...
                    I will be conducting an experiment of my own soon. Ill try to extract caffeine crystals from batches of similar old and new beans to determine if the caffeine content would be overly affected.
                    Thanks again KK, youve given me hope!

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