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Remember to stay ahead of your roast/rest cycle of suffer like I did today....
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dorkroast
Senior Member
dorkroast
Joined: 3 Oct 2012
Posts: 88
Location: CA
Expertise: I live coffee

Espresso: Gaggia Classic
Grinder: Mazzer Mini
Drip: Cheapo Melitta pourover
Roaster: Behmor, Popcorn Pumper
Posted Wed Jan 2, 2013, 6:51pm
Subject: Remember to stay ahead of your roast/rest cycle of suffer like I did today....
 

Today was a bad coffee day at my house. I got a bit lazy after a bunch of roasts and managed to run out of coffee.

Yesterday I roasted a small sample roast, then about 3/4 pound of my super-not-so-secret espresso blend.

This morning I realized I was out of coffee....not sure how I let that happen. I figured I'd sacrifice my sample roast although it had only rested about 10 hours. It blew through my espresso machine in about 10 seconds. By the time I got the grinder adjusted to make anything close to a passable shot I was out of beans.

This afternoon I tried to use my espresso roast to make a milk drink..... first attempt stopped up my machine on a setting that was perfect for the other beans....after running through about 6 shots I gave up.... I just couldn't manage to make myself a decent shot.

I used some of the beans for pour-over... It wasn't so great.

So don't be a dummy like me- get ahead of the roast cycle so you have properly roasted/rested beans when you are ready for a cup.

This public service announcement brought to you by Dorkroast.
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Frost
Senior Member
Frost
Joined: 26 Jul 2007
Posts: 2,116
Location: Sierra
Expertise: I love coffee

Espresso: Isomac Venus
Grinder: Lelit PL53
Roaster: Poppery I w/variac, MET, BT
Posted Thu Jan 3, 2013, 3:51pm
Subject: Re: Remember to stay ahead of your roast/rest cycle.........
 

Home Roasters don't get much sympathy for having the problem of coffee that is too fresh. I'll live with that over stale coffee any day though.

Here's a couple of tricks that I have found to work for this problem.

  • try to get at least 24 hours rest before brew; there is a transition from smokey roast to coffee aroma that occurs in this time frame.

  • Slower/longer and/or darker roasts tend to hit prime sooner; I will sometimes add an extra 30 seconds to the finish and/or an extra 5F to finish temps for roasts I know will be consumed all too soon.

  • For espresso, two wrongs make a right.  If less than 3 days after roast, grind the coffee about 15-20 minutes before pulling the shot. This will really help to get a better pour as it gets rid of excess CO2 that makes for fast soda fountain extraction. Flavor is still not what hits stride at 4-5 days, but much better than what you will get otherwise. You can hit proper extraction times without adjusting your grind too fine using this technique. Try it.
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