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Resting period post roasting

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  • #16
    Re: Resting period post roasting

    Thanks everyone for your feedback. Its good to know that there isnt an exact point and it is all about trialling at different points, taking notes so you can remember, that sort of thing.

    The process kind of sounds like a good wine, improves to a point and then goes downhill.

    Thanks again,

    Cheers

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    • #17
      Re: Resting period post roasting

      Just to add a bit more to this discussion:

      Just when you think youve got it right for that bean, your developing skills at roasting, dosing, tamping, extracting and tasting will change the equation. ;D ;D ;D

      There really is no right answer, except what you prefer today. :

      Greg

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      • #18
        Re: Resting period post roasting

        Today I had a coffee that was roasted three days ago on the 20th. It was the best coffee I have had since my eyes were first opened to the fact that coffee doesnt have to taste bad, and I started going to the right cafes in Melbourne

        Actually, I had a coffee from this batch yesterday too, and it was great then as well.

        I was a little worried that I should let it wait for a few days, because I was a little unsure on this issue too, but like you all seem to be saying, its all about trial and error.

        But I certainly wont be worried about using coffee thats only two days old in the future.

        Ciao

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        • #19
          Re: Resting period post roasting

          I hope youve still got some left by Monday or Tuesday to try then.

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          • #20
            Re: Resting period post roasting


            Yes it certainly isnt anything to be worried about....for anyone that has an open mind to try, and will go along with changing settings of grinder and barista technique to get the best out of it as it changes during "settlement".

            Persons that dont "get it" need to consume only coffee that has settled and become more stable. These are usually persons that think that grind setting and technique (as well as coffee beans) should be "consistent" (the old "c" word )

            regardz,
            Attilio
            very first CS site sponsor.

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