Announcement

Collapse
No announcement yet.

Roasting old beans

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • frad
    replied
    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!

    Leave a comment:


  • Kevo
    replied
    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.

    Leave a comment:


  • Dimal
    replied
    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.

    Leave a comment:


  • frad
    replied
    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?

    Leave a comment:


  • Dimal
    replied
    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.

    Leave a comment:


  • Thundergod
    replied
    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."

    Leave a comment:


  • conan.obrien
    replied
    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.

    Leave a comment:


  • Koffee_Kosmo
    replied
    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

    Leave a comment:


  • Thundergod
    replied
    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).

    Leave a comment:


  • Fresh_Coffee
    replied
    Re: Roasting old beans

    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. 

    Leave a comment:


  • Koffee_Kosmo
    replied
    Re: Roasting old beans

    Originally posted by 5F4B585D390 link=1305705008/11#11 date=1305802565
    Sounds like a plan Smiley Ill send some samples. Which would you prefer? Ill pick out the driest looking ones, but these are some of what i have:

    I will send you a PM

    KK

    Leave a comment:


  • Kevo
    replied
    Re: Roasting old beans

    Hi Frad,
    You havent disclosed your method of roasting, but I had recently picked up about 4 x 2.5kg of CS greens, the previous owner said to be 3 years old.
    In my Behmor I found doing 14oz using 1 P2 B profile taking it well into a darker roast, bought out some very palatable flavours with my Isomac Venus. Earlier lighter roast of these beans turned out somewhat blandish for my tastes.
    The Yemen is well worth the effort even as an older bean. The oldest bean in that group of 4 would be the Hara Longberry -Oromia Fair Trade. The CS bag is plain with a ribbon tie. Someone older CS members may be able to estimate how far back those bags were in use. The others are Mountain Top Estate and Ethiopian Yirgacheffe Kochere. All have roasted up very nicely so far. All stored in a closet about two feet from my bed.  8-)
    Have to agree with Mal; a quicker roast is the best option.
    Cheers,
    Kevo 

    Leave a comment:


  • frad
    replied
    Re: Roasting old beans

    Sounds like a plan Ill send some samples. Which would you prefer? Ill pick out the driest looking ones, but these are some of what i have:
    Guatemalan,
    El Salvidor san emilio farm
    Yemen bani ismail
    kenyan
    ugandan
    dominican baharona AAA
    sulawesi torajah kalossi gr 1
    costa rica tarrazu dota coop
    costa rica turrialba
    panama rfa gran del val bajo mono canyon estate
    red sea blend
    cuban altura altitude blend
    ethiopian harrar naturals
    brazil datura



    Leave a comment:


  • Koffee_Kosmo
    replied
    Re: Roasting old beans

    I am a natural experimenter & I am thinking out loud so bear with me

    What would happen if you were to increase or rehydrate the moisture content of the green coffee beans through various ways

    Please note - I have never done it myself
    If you send me a sample of a few beans I will test the theory of rehydrating

    I will send you samples of roasts in return

    KK

    Leave a comment:


  • frad
    replied
    Re: Roasting old beans

    Sweet, thanks guys, thats given me a bit of direction. Ill roast the older beans with smaller batches to reduce roast time.

    Leave a comment:

Working...
X