Hi all - I've been a member for a couple of years when I bought my mazzer mini manual and isomac a couple years ago - after much experimentation with beans and suppliers I've decided to try roasting my own and ordered 5kg from beanbay here last week. They arrived this morning! Very excitedly I roasted about 250gm in my back yard using a heatgun, stainless steel dish and bamboo spatula - roasted them to second crack . You can guess what happened next - I wasn't about to wait to try these babies and I cleaned out the mazzer and put a grind through not 20 minutes after cool-down. The coffee is bloody amazing - insane levels of crema and consequently great mouth feel - a real zing to it and a full bodied flavour that leaves other beans I've lately used seem very flat and colourless indeed.
Its highly recognisable to me as Indonesian and at the top end of the spectrum for flavour at that. I'm beginning to wonder if there's any science behind the reasoning we hear for ageing roasted beans prior to grinding and cupping or whether its just a subjective thing - ie non-science based thinking based on personal experience. Surely the most important chemical reactions have occurred during roasting? Isn't grinding going to release nitrogen and other gases far more effectively than waiting a few days? Wow, my head is still zinging from that great first cup!
Its highly recognisable to me as Indonesian and at the top end of the spectrum for flavour at that. I'm beginning to wonder if there's any science behind the reasoning we hear for ageing roasted beans prior to grinding and cupping or whether its just a subjective thing - ie non-science based thinking based on personal experience. Surely the most important chemical reactions have occurred during roasting? Isn't grinding going to release nitrogen and other gases far more effectively than waiting a few days? Wow, my head is still zinging from that great first cup!

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