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Thread: Rest times

  1. #1
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    Rest times

    Gene Cafe Coffee Roaster $850 - Free Beans Free Freight
    Hi all,

    Ive been thinking about rest times lately and have started to question them. I used to wait a good few days before dipping into fresh coffee however lately Ive been giving it 24 hrs if its lucky and have great results - nice, fresh coffee.

    In the plunger the bloom is something you need to take a little more care with, but thats nothing major. Ive only just got my hands on a La Pavoni lever so Im keen to see how fresh coffee might affect that. As the wind blowing in the wrong way seems to be able to affect the results with this thing Im sure freshness will need to be taken into consideration.

    What are your thoughts on rest times? Is there a golden rule? Do some beans need longer, and what is the reason for this? Would you use one roast after one day for one method (eg. plunger) that youd wait another few days for another method (eg. espresso)?

    How long would a cafe that has a local roaster wait before filling their hopper?

    Im keen to know everyones thoughts, and practices around this. I understand the need to degas, however some people mention waiting a week or more before giving some roasts a try, which goes well above the need to degas.

    Thanks all, Im looking forward to your responses.

    Cheers,
    Matthew

  2. #2
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    Re: Rest times

    Quote Originally Posted by 624E5B5B474A58706A5D464C2F0 link=1264120018/0#0 date=1264120018
    What are your thoughts on rest times?
    I personally only wait a day before pulling the first shot on a new Single origin, i then try it every day after that, when i find the optimum open day i roast again, heat seal the bag and wait till the day comes......
    Quote Originally Posted by 624E5B5B474A58706A5D464C2F0 link=1264120018/0#0 date=1264120018
    I understand the need to degas, however some people mention waiting a week or more before giving some roasts a try, which goes well above the need to degas.
    Ive had beans that degas in a heat sealed bag for a week easy, heat sealing i find makes a big difference to what ends up in the cup, but that might just be my bags?
    Quote Originally Posted by 624E5B5B474A58706A5D464C2F0 link=1264120018/0#0 date=1264120018
    How long would a cafe that has a local roaster wait before filling their hopper?
    again, depends on the bean, a quality roaster will have the roast day printed on the bag and will advise when its best consumed.
    Quote Originally Posted by 624E5B5B474A58706A5D464C2F0 link=1264120018/0#0 date=1264120018
    Ive been giving it 24 hrs if its lucky and have great results - nice, fresh coffee.
    Ive found typically that Decaf is the only one i get "great" results with that soon.....


    hope this helps.....some ;)



  3. #3
    CoffeeSnobs Owner Andy's Avatar
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    Re: Rest times


    My standard answer to this question is:

    When they are cool enough to put in your grinder try a shot.
    Try it again tomorrow.
    Try it again in a couple of days.
    Try it again in a week.

    We all like a different rest times, there is no wrong answer and doing the above will help YOU determine where YOU like it best.

    Home roasting is about YOU roasting to suit YOU so try it and let us know what YOU like!
    8-)

    Quote Originally Posted by 7175534A4A4F504748260 link=1264120018/1#1 date=1264123702
    heat sealing i find makes a big difference to what ends up in the cup
    Big difference.
    The zip holds nearly airtight, heat sealed is a better air seal for sure.

  4. #4
    Sleep is overrated Thundergod's Avatar
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    Re: Rest times

    Quote Originally Posted by 735F4A4A565B49617B4C575D3E0 link=1264120018/0#0 date=1264120018
    some people mention waiting a week or more before giving some roasts a try
    and some needs two weeks or more.

  5. #5
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    Re: Rest times

    Thanks guys. I wasnt sure if there was any sort of guide eg. lower alt beans need to rest for x days, higher alt needs Y days, or espresso needs at least 4 days...

    But if its all down to taste, thats great to know. Ill make the rules! Then bend them...

    The problem with the popper was making the beans last, with the larger batch coming out of the corretto-ish roaster keeping them to taste over a few weeks wont be too hard.

    Thanks again :)


  6. #6
    Senior Member Pavoniboy's Avatar
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    Re: Rest times

    I have come to prefer most beans at past a week. My range of opening days for the beans I roast is from 5 to 14 - i.e. Some beans I open on day 5 others I open on day 14.

  7. #7
    Senior Member Luke_G's Avatar
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    Re: Rest times

    At work we get our coffee 1 - 2 days post roast ..its then used around 2 days after that when current stock runs out making it 4 - 5 days old at the time.

    At home ill take it straight out of the roaster and slam it through my grinder. Coffee at my house NEVER lasts longer than around 8 days unless its something like an aged Sumatran or Indian monsoon mallabah.
    I let a couple of Ethiopians age a little longer but in general...if i run out of the previous batch ill open the next :)

  8. #8
    Senior Member robusto's Avatar
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    Re: Rest times

    Behmor Coffee Roaster
    I agree with Andys method here...

    There is no real answer, as different beans and packaging affect the end result.

    One day does seem premature--- massive amounts of crema may be an offset for the sharp taste.






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