I could never see the sense in testing with anything but good beans. I have heard people talk about "seasoning beans" but apart from burning them you really need good beans with a correct moisture content to learn anything about the profile if you ever want to use those profiles again.Originally Posted by 594C5B5B505D5F4C5A57595F503E0 link=1295262556/0#0 date=1295262556
Just last month I ask a new commercial roaster with a similar question... "can I expect to make great wine from bad grapes?"
Do yourself a favour (and a flavour) and grab some beans that you want to drink, that way your profile testing will show the best profiles that gave the best results.
The few dollars a kilo saving on old beans will just mean you have to start all over again with some good beans to later build a profile. Grab something cheap from BeanBay, your local roaster or even ebay but just dont bother with old beans.
...of course you can ignore all that if you want to come to The Snobbery and sweep my floors.