BurntBeans Senior Member Joined: 27 Jun 2006 Posts: 89 Location: Wisconsin Expertise: I live coffee
Grinder: Cuisinart Burr Roaster: Fresh Roast Plus 8
Posted Mon Dec 3, 2007, 4:35am Subject: Resting a Yirgacheffee
Lately I have been experimenting with an Ethiopia Yirg M.A.O. that I got from Captain's Coffee as I usually roast to a level between city and city+ what I have been changing is the time I let it rest prior to pressing a pot.
My experience has been that the complexity of the flavor doesn't realy start to show itself until day 3. I am curious to know if anyone else has had this same experience or is it just me and my IR2? I store my roasted my beans in a sealed fruit jar.
FRBean Senior Member Joined: 29 Oct 2007 Posts: 7 Location: Phoenix, Az Expertise: Just starting
Grinder: Breville BCG450XL Grinder Drip: Hamilton Beach Roaster: Gas Grill & Wire Basket/...
Posted Mon Dec 3, 2007, 5:47am Subject: Re: Resting a Yirgacheffee
I always let my roasts off-gas and rest for 72 hours before I do anything with them. Always use a bag with a off-gas port as well. Just the way I learned, and having had great coffee, haven't seen a need to change. After 72 hours I store them in glass canisters.
Posted Mon Dec 3, 2007, 6:51am Subject: Re: Resting a Yirgacheffee
Personal taste is personal taste. But you are asking for our personal taste, so I will say that mine completely agree with you both. I even go a little more - sometimes a week for Yirg to rest. I find some of the lemon/acidic nature to be more muted. Some like it heavier so drink it close to roasting date, for me it's 4-6 days.
|| http://www.flickr.com/photos/olph4rt/ | + | It takes an average of 42 beans to make a shot. Douglas Adams wrote in the Hitch Hiker's Guide to the Galaxy, that 42 is the meaning of life...coincidence?
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