Hello everyone,
I like to conduct a little survey! To have a good idea under which conditions one can get the optimal coffee taste, I really like to determine the (A) optimal degree of roasting and (B) optimal waiting time (after roasting) for particular types of beans. So, I would like to ask everyone here to contribute their experience to shed light into this. I think this could be a great guide for everyone that starts to roast and grinds beans.
Perhaps, we start with the four types of beans offered in the starter pack (attached on bottom of this post -A-). I guess a sensible rating for the roasting is to use 6 degrees (attached at bottom of this post in -B-). Also, the waiting time is simply in days (attachment -C-). So, for example, if you found that you got the optimal coffee quality for the Segonda Naturals bean for a medium roast and waiting for 3 days (after the roast), then please respond to this post by writing:
Segonda Naturals (Peru), Medium, Day 3.
or an example for another experience is:
Indian Monsoon Malabar, Light, Day 7
If you respond to this post by typing in a line such as the ones above, I will collect the data and put it into a spreadsheet. Once I have some useful data I will post it to this forum - I should be able to get nice graphs from this. What do you think?
IMPORTANT: please use exactly the terminology as defined in the attachments (to make it easier for me to use the data) - thanks. So, you may just copy and paste the terms in the attachments to be sure.
Tjee, I am looking forward to this
Thanks, Chris
========= ATTACHMENTS ========
-A- Bean type (please copy and past)
1. Segonda Naturals
2. Sumatran Mandheling
3. Indian Monsoon Malabar
4. Guatemalan Volcan De Oro
_______________________
-B- Degree of Coffee Roast
1. Light: Light brown to cinnamon color
Low body and light acidity. The beans are dry. This roast is too light and does not allow the coffee to develop to its full potential.
2. Medium - Light: Medium light brown color. The acidity brightens and body increases slightly. The bean is still dry.
3. Medium: Medium brown color. The acidity continues to increase and the body becomes more potent. The bean is mostly dry.
4. Medium - Dark: Rich brown color. Very small droplets of oil appear on surface. The acidity is slowly diminished and body is most potent. This is the ideal roast for a well blended espresso.
5. Dark: Deep brownish/black color. The bean has spots of oil or is completely oily. Subtle nuances are diminished. Flavor decreases, while body dominates.
6. Very Dark: Black surface covered with oil. All subtle nuances are gone, aroma is minor, and body is thin. This roast is characteristic of American espresso.
_________________
-C- Waiting Time
Day 1: Coffee taste is optimal on day one.
Day 2: Coffee taste is optimal on day two.
Day X: Coffee taste is optimal on day X.
...
I like to conduct a little survey! To have a good idea under which conditions one can get the optimal coffee taste, I really like to determine the (A) optimal degree of roasting and (B) optimal waiting time (after roasting) for particular types of beans. So, I would like to ask everyone here to contribute their experience to shed light into this. I think this could be a great guide for everyone that starts to roast and grinds beans.
Perhaps, we start with the four types of beans offered in the starter pack (attached on bottom of this post -A-). I guess a sensible rating for the roasting is to use 6 degrees (attached at bottom of this post in -B-). Also, the waiting time is simply in days (attachment -C-). So, for example, if you found that you got the optimal coffee quality for the Segonda Naturals bean for a medium roast and waiting for 3 days (after the roast), then please respond to this post by writing:
Segonda Naturals (Peru), Medium, Day 3.
or an example for another experience is:
Indian Monsoon Malabar, Light, Day 7
If you respond to this post by typing in a line such as the ones above, I will collect the data and put it into a spreadsheet. Once I have some useful data I will post it to this forum - I should be able to get nice graphs from this. What do you think?
IMPORTANT: please use exactly the terminology as defined in the attachments (to make it easier for me to use the data) - thanks. So, you may just copy and paste the terms in the attachments to be sure.
Tjee, I am looking forward to this

Thanks, Chris
========= ATTACHMENTS ========
-A- Bean type (please copy and past)
1. Segonda Naturals
2. Sumatran Mandheling
3. Indian Monsoon Malabar
4. Guatemalan Volcan De Oro
_______________________
-B- Degree of Coffee Roast
1. Light: Light brown to cinnamon color
Low body and light acidity. The beans are dry. This roast is too light and does not allow the coffee to develop to its full potential.
2. Medium - Light: Medium light brown color. The acidity brightens and body increases slightly. The bean is still dry.
3. Medium: Medium brown color. The acidity continues to increase and the body becomes more potent. The bean is mostly dry.
4. Medium - Dark: Rich brown color. Very small droplets of oil appear on surface. The acidity is slowly diminished and body is most potent. This is the ideal roast for a well blended espresso.
5. Dark: Deep brownish/black color. The bean has spots of oil or is completely oily. Subtle nuances are diminished. Flavor decreases, while body dominates.
6. Very Dark: Black surface covered with oil. All subtle nuances are gone, aroma is minor, and body is thin. This roast is characteristic of American espresso.
_________________
-C- Waiting Time
Day 1: Coffee taste is optimal on day one.
Day 2: Coffee taste is optimal on day two.
Day X: Coffee taste is optimal on day X.
...

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