Noonievut Senior Member Joined: 9 Sep 2006 Posts: 458 Location: Toronto. Canada Expertise: I love coffee
Espresso: Brasilia Club Grinder: Rocky DL Vac Pot: Other - Aeropress Roaster: Behmor
Posted Thu Oct 2, 2008, 4:37am Subject: Observation - roasting for espresso vs press/other
There is something I don't like about roasting for espresso - the often discussed 'wait' time after roasting (i.e. 4 days). When I roast for aeropress/frenchpress, I've waited as little as minutes, though usually 12-24 hours, and the resulting coffee is so fresh! The taste of the coffee in this time frame is so unique, and the next day, next few days, it still tastes great...but not as great.
I understand 'technically' why you should wait when roasting for espresso, and I've experimented with not waiting, and unfortunately the espresso didn't taste as good unless it's had the window to do its thing.
Anyway, I was just enjoying some coffee via aeropress roasted a day ago and this came to mind.
csisfun Junior Member Joined: 4 Sep 2008 Posts: 21 Location: Singapore Expertise: I like coffee
Posted Mon Oct 13, 2008, 3:52am Subject: Re: Observation - roasting for espresso vs press/other
Yes, I concur with your observation about freshly roasted beans in the french press. I too notice the difference between old beans and new beans in a french press, but haven't had enough experience with espresso and very fresh beans. The most exciting thing about freshly roasted beans in a french press is the extremely thick 'bloom' that can only be gotten with fresh coffee. An exciting sight!
Posted Mon Oct 13, 2008, 4:43am Subject: Re: Observation - roasting for espresso vs press/other
If I may...........
I've been having issues with gassy beans done in my new roaster. Takes nearly 6 days before the "gassiness" goes away, and yes, the taste definitely improves at that point.
However, beans ground and brewed in either a Press or a Vac Pot are to die for, even after a short 24 hour rest (I haven't tried less).
Beans home-roasted for Espresso are a practice in patience, no doubt!!!!
THBFKAN (The Home Barista Formerly Known As "Newfie") says:
Posted Mon Oct 13, 2008, 6:38am Subject: Re: Observation - roasting for espresso vs press/other
The Behmor is pretty gentle on roasting the beans with little surface fracturing and the slow cooling is free of surface shock. The good thing is your roast will remain fresh longer the bad thing is they will take longer to de-gas. High convection/faster roasting will produce the opposite effects. solution, plan ahead and be patient. In a pinch you could go through 1st crack more aggressively which will cause more bean expansion and de-gas more quickly but will lose some overall roast quality. farm
Symbols: = New Posts since your last visit = No New Posts since last visit = Newest post
Forum Rules: No profanity, illegal acts or personal attacks will be tolerated in these discussion boards. No commercial posting of any nature will be tolerated; only private sales by private individuals, in the "Buy and Sell" forum. No cross posting allowed - do not post your topic to more than one forum, nor repost a topic to the same forum. Who Can Read The Forum? Anyone can read posts in these discussion boards. Who Can Post New Topics? Any registered CoffeeGeek member can post new topics. Who Can Post Replies? Any registered CoffeeGeek member can post replies. Can Photos be posted? Anyone can post photos in their new topics or replies. Who can change or delete posts? Any CoffeeGeek member can edit their own posts. Only moderators can delete posts. Probationary Period: If you are a new signup for CoffeeGeek, you cannot promote, endorse, criticise or otherwise post an unsolicited endorsement for any company, product or service in your first five postings.
= No New Posts since last visit 