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Thread: How can we reduce the roast to cup wait?

  1. #1
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    How can we reduce the roast to cup wait?

    Gene Cafe Coffee Roaster $850 - Free Beans Free Freight
    Yes! Patiently waiting for freshly roasted beans to degas may be character building but can the maturation process be accelerated?
    Threads I have read recently describe conditions that accelerate the ageing process.
    Reduction of the quality life span of our roast beans we would consider negative but in spite of the mature patient individuals that we may aspire to be, if we could manage the laws of physics then we wouldn’t need to build character or be mature and patient.
    Would any CSs that have advanced further on the wheel of life be able to help us newbies avoid building our character unnecessarily?
    What I envision is dividing our roast (according to need) into 2, 3 or more treatment groups. For instance Treatment 1: ready now, Treatment 2: ready soon and Treatment 3 ready later.
    For Treatment 1 We need to facilitate degassing and maturation of the coffee for use immediately.
    For Treatment 2 We facilitate degassing and maturation of the coffee for use in the period after the product of Treatment 1 has been consumed, and so on, finally Treatment X with an infinite shelf life.
    Now this plan is straight forward enough, all we need now are the respective processes, this is where the “Advanced CSs” come in (all contributors welcome) Note Use of the laws of physics and magic have been approved.

  2. #2
    CoffeeSnobs Owner Andy's Avatar
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    Re: How can we reduce the roast to cup wait?


    Quote Originally Posted by 2A2F282235273F3427460 link=1241879367/0#0 date=1241879367
    can the maturation process be accelerated?
    Yep, with AIR.

    Forget half of what you read on this forum and others, you can drink them as soon as they are cool enough to go into your grinder hopper!

    They will be super bubbly out of the group handle and pours that look like 100% crema are common. It will settle in the cup to a more normal crema depth though and will be quite drinkable. It might not give you the best indication of how this bean really is but you will get an idea of the roast depth and initial flavours.

    Then leave the remaining beans for a couple of days rest before pulling a shot. You should taste and smell an improvement.

    Leave them for a couple more days... etc etc... until you are out of beans.

    Take copious notes along the way and determine where YOU like the rest period best for that bean and use it as a guide on your next roast of that variety.

    If you want to simulate a more rapid process then grind them and leave in the air for 10,20 or 30 minutes (grinds on a plate for maximum surface area to the air). However this will be tricky to do with any amount of consistency.

    By far the best bet is to roast every few days so you can get a whole lot of beans into a cycle of maturation and then be drinking beans from a range of dates on each future day.


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    Re: How can we reduce the roast to cup wait?



    Great suggestions Andy I guess I have taken the perfectionist advice too seriously, as from my reading many seem to.
    I had been thinking along the lines you suggest but being unable to get enough roasts in during these shorter daylight hours, I am loath to waste a bean on experimentation with until now no authoritative encouragement. Next question: Treatment X with an infinite shelf life?

    Lindsay

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    Senior Member redzone121's Avatar
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    Re: How can we reduce the roast to cup wait?

    Didnt know you had to wait for them to cool Andy ;D

    Yep we spent the first year drinking from day 1, and only the fact we can pump out larger amounts, do we get to try anything more than 5 days.
    Happy to say patience has led to amazing changes in flavor.

    CB

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    Re: How can we reduce the roast to cup wait?

    Quote Originally Posted by 6473726C797873272427160 link=1241879367/3#3 date=1241905247
    Happy to say patience has led to amazing changes in flavor.
    CB
    However being only a recent newbie at "character building ,patience and maturity" I want full flavour and I want it now, even if it takes a day or two to perfect!

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    Re: How can we reduce the roast to cup wait?

    Im with Andy.
    I generally wait for beans to mature because i happen to have stock that will cover the 4 - 5 days unless of course i have actually run very low then whats the alternative? Instant?? I dont think so.

    The difference i the bubbling crema is amazing even to the extent that i thought i had a problem with the quality of the roast until it settled after day 3.

    Its all good stuff what ever way you look at it.

    Mal

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    Re: How can we reduce the roast to cup wait?

    Given the short quality life of coffee and as a home roaster my aim is to have quality coffee available continuously.
    Apart from roasting regularly (difficult with limited available time and conflicting priorities) I hope to utilise a range of storage options to ensure beans at their peak are available pretty much all the time.
    It may be convenient to use a range of treatments to reduce or extend the “roast to full flavour maturation time”.
    For instance; as roasting is new to me, I’m impatient even a little anxious to try a roast as soon as possible, and then depending on brown stock level and expected next roast opportunity, perhaps 200 grams to use from day 3 and another 200 grams in the freezer to use from day 12.
    For me, Andy has shed some light on the period immediately post roast and now clarification of some of the longer-term storage issues is hoped for.
    I have heard conflicting stories about the usefulness of freezer storage; my own experience to date has not relieved this conflict, mainly due to my own limitations of knowledge and technique but I am hopeful that the freezer will play a role in my future storage practices.
    Inert gas has been used for storage of many labile products including coffee but seems not a convenient option for the home roaster. I wonder whether an atmosphere of carbon dioxide may extend post roast maturation? Carbon dioxide CO2 is apparently one of the products of coffee’s post roast maturation, perhaps storage under CO2 *may inhibit maturation? (end product inhibition).
    CO2 is also more do able but probably also more trouble than it’s worth, given my modest needs.

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    Re: How can we reduce the roast to cup wait?

    Quote Originally Posted by 2421262C3B29313A29480 link=1241879367/6#6 date=1242005894
    Inert gas has been used for storage of many labile products including coffee but is not a conveniently option for the home roaster.
    Ive not personally tried this, so this is purely speculative, but I do know that food grade nitrogen can be bought in a canister from many cooking/wine speciality shops.

    It is marketed towards wine drinkers as a way to extend the life of wine once a bottle is opened, but theres no reason why you couldnt use it for coffee.

    Chefs hat in South Melbourne sell them for about $30 from memory. One day, when Im bored, have all the time in the world and am looking for an experiment to do, I might grab a canister and give it a whirl.

    -ACog

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    Re: How can we reduce the roast to cup wait?

    A number of members have discovered success by freezing small batches of freshly roasted coffee. So long as you pay careful attention to thawing them out to avoid the formation of condensation, it seems to be capable of retaining the sealed in freshness.... ;)

    Mal.

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    Re: How can we reduce the roast to cup wait?

    Quote Originally Posted by 44696D616C000 link=1241879367/8#8 date=1242029606
    A number of members have discovered success by freezing small batches of freshly roasted coffee. So long as you pay careful attention to thawing them out to avoid the formation of condensation, it seems to be capable of retaining the sealed in freshness.... ;)
    Is the coffee stored in chest freezer or upright freezer & how long for?

  11. #11
    Mal Dimal's Avatar
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    Re: How can we reduce the roast to cup wait?

    Behmor Coffee Roaster
    Gday newbie... :)

    A chest freezer is probably the recommended one to use but "flynn_aus" and a couple of others have experienced success using a standard upright fridge/freezer....

    There are a couple of interesting threads about this from a couple of months ago. Try searching using the keywords "freezing beans" and see if you can turn up something. All the best :)

    Mal.



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