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My entrance in to the coffee world.
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Discussions > Espresso > General > My entrance in...  
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Nicko999
Senior Member


Joined: 7 May 2012
Posts: 13
Location: Norway
Expertise: I love coffee

Espresso: Gaggia Classic
Grinder: Breville Smart
Drip: Moccamaster
Posted Wed May 30, 2012, 8:31am
Subject: Re: My entrance in to the coffee world.
 

emradguy Said:

^ +1, sounds like you're hooked!

You're dead-on with the wine analogy.  In fact, there are more compounds in coffee that contribute to flavor profiles, than there are in wine!

Also, you'll also find the taste changes with modifications of brew temp.

Posted May 30, 2012 link

I guess I am hooked!  I am a little concerned that there are so many ways to changing the taste of coffee! I can see myself becoming a bit fastidious about making coffee!
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IMAWriter
Senior Member
IMAWriter
Joined: 4 Jul 2002
Posts: 5,692
Location: Brentwood, TN
Expertise: I live coffee

Espresso: Bezzera Strega
Grinder: Forte, Preciso/Esatto, KyM...
Vac Pot: Adcraft SS, Yama 8 cup
Drip: Brazen, Kalita, Chemex,...
Roaster: Behmor 1600, CO/UFO combo
Posted Wed May 30, 2012, 3:36pm
Subject: Re: My entrance in to the coffee world.
 

Nicko999 Said:

I guess I am hooked!  I am a little concerned that there are so many ways to changing the taste of coffee! I can see myself becoming a bit fastidious about making coffee!

Posted May 30, 2012 link

You ain't seen NOTHIN' YET!!

BTW, 18 days post roast seems an awfully long time. Are you sure it is EIGHT days?
I've NEVER heard of a coffee brewed as espresso being rested that long. Normally, it' 5-7 days, with days 8-12 being best for overall enjoyment.

 
Rob J (LMWDP #187)
My Music Production web site:
www.robertjason.com
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TheSunInsideYou
Senior Member
TheSunInsideYou
Joined: 16 Feb 2012
Posts: 206
Location: NJ and NYC
Expertise: I live coffee

Espresso: Breville BES900XL
Grinder: Laranzato HC-600, OE LIDO,...
Vac Pot: Yama 3
Drip: Hario V60, Chemex
Posted Wed May 30, 2012, 9:32pm
Subject: Re: My entrance in to the coffee world.
 

IMAWriter Said:

You ain't seen NOTHIN' YET!!

BTW, 18 days post roast seems an awfully long time. Are you sure it is EIGHT days?
I've NEVER heard of a coffee brewed as espresso being rested that long. Normally, it' 5-7 days, with days 8-12 being best for overall enjoyment.

Posted May 30, 2012 link

I think he means that when he got it, it was already 18 days post-roast. I can't imagine it being the recommended rest...or are we saying the same thing?

-Dave-
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IMAWriter
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IMAWriter
Joined: 4 Jul 2002
Posts: 5,692
Location: Brentwood, TN
Expertise: I live coffee

Espresso: Bezzera Strega
Grinder: Forte, Preciso/Esatto, KyM...
Vac Pot: Adcraft SS, Yama 8 cup
Drip: Brazen, Kalita, Chemex,...
Roaster: Behmor 1600, CO/UFO combo
Posted Wed May 30, 2012, 9:40pm
Subject: Re: My entrance in to the coffee world.
 

TheSunInsideYou Said:

I think he means that when he got it, it was already 18 days post-roast. I can't imagine it being the recommended rest...or are we saying the same thing?

-Dave-

Posted May 30, 2012 link

Dave...he said "And the other 3 bags state 18 days rest after roasting."

Pretty clear to me, they mean...and said rest it 18 days. That's outrageous, especially for a bean from that region....err, or ANY region for that matter.

 
Rob J (LMWDP #187)
My Music Production web site:
www.robertjason.com
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TheSunInsideYou
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TheSunInsideYou
Joined: 16 Feb 2012
Posts: 206
Location: NJ and NYC
Expertise: I live coffee

Espresso: Breville BES900XL
Grinder: Laranzato HC-600, OE LIDO,...
Vac Pot: Yama 3
Drip: Hario V60, Chemex
Posted Wed May 30, 2012, 10:09pm
Subject: Re: My entrance in to the coffee world.
 

IMAWriter Said:

Dave...he said "And the other 3 bags state 18 days rest after roasting."

Pretty clear to me, they mean...and said rest it 18 days. That's outrageous, especially for a bean from that region....err, or ANY region for that matter.

Posted May 30, 2012 link

Yeah, you're right, that is what he said. I guess I was just hoping that that wasn't what he meant. Haha. I agree, though; that's completely outrageous. Why even suggest a resting time if it's going to be so unreasonable and clearly not within the optimal time frame for the roast?

-Dave-
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IMAWriter
Senior Member
IMAWriter
Joined: 4 Jul 2002
Posts: 5,692
Location: Brentwood, TN
Expertise: I live coffee

Espresso: Bezzera Strega
Grinder: Forte, Preciso/Esatto, KyM...
Vac Pot: Adcraft SS, Yama 8 cup
Drip: Brazen, Kalita, Chemex,...
Roaster: Behmor 1600, CO/UFO combo
Posted Wed May 30, 2012, 10:23pm
Subject: Re: My entrance in to the coffee world.
 

TheSunInsideYou Said:

Yeah, you're right, that is what he said. I guess I was just hoping that that wasn't what he meant. Haha. I agree, though; that's completely outrageous. Why even suggest a resting time if it's going to be so unreasonable and clearly not within the optimal time frame for the roast?

-Dave-

Posted May 30, 2012 link

haha...yeah VERY strange, for sure.
But if our OP decides it's Good, maybe we've all discovered a whole new mantra...
"8 days is good, 18 days BETTER!" :>D

 
Rob J (LMWDP #187)
My Music Production web site:
www.robertjason.com
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Nicko999
Senior Member


Joined: 7 May 2012
Posts: 13
Location: Norway
Expertise: I love coffee

Espresso: Gaggia Classic
Grinder: Breville Smart
Drip: Moccamaster
Posted Thu May 31, 2012, 2:55am
Subject: Re: My entrance in to the coffee world.
 

Hey folks, just to clarify, I received 3 bags of Daterra Monte Cristo, Rainforest Alliance certified, rest 18 days after the roast date, Roasted 20 May 2012.

From all the posts I have read I thought this sounded awfuly long to rest the beans. Perhaps I should try to open one earlier?
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TheSunInsideYou
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TheSunInsideYou
Joined: 16 Feb 2012
Posts: 206
Location: NJ and NYC
Expertise: I live coffee

Espresso: Breville BES900XL
Grinder: Laranzato HC-600, OE LIDO,...
Vac Pot: Yama 3
Drip: Hario V60, Chemex
Posted Thu May 31, 2012, 6:06am
Subject: Re: My entrance in to the coffee world.
 

Absolutely. If I've never heard of a coffee needing so much rest, and Rob has never heard of it, chances are good that it's just a company trying to get away with selling beans past their prime. But do this: keep track of the taste. If you feel that it improves from the time you open it, then maybe it's just a special circumstance. But I doubt it.

-Dave-
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IMAWriter
Senior Member
IMAWriter
Joined: 4 Jul 2002
Posts: 5,692
Location: Brentwood, TN
Expertise: I live coffee

Espresso: Bezzera Strega
Grinder: Forte, Preciso/Esatto, KyM...
Vac Pot: Adcraft SS, Yama 8 cup
Drip: Brazen, Kalita, Chemex,...
Roaster: Behmor 1600, CO/UFO combo
Posted Thu May 31, 2012, 12:36pm
Subject: Re: My entrance in to the coffee world.
 

TheSunInsideYou Said:

Absolutely. If I've never heard of a coffee needing so much rest, and Rob has never heard of it, chances are good that it's just a company trying to get away with selling beans past their prime. But do this: keep track of the taste. If you feel that it improves from the time you open it, then maybe it's just a special circumstance. But I doubt it.

-Dave-

Posted May 31, 2012 link

David, you prolly give me TOO much credit for actually knowing something. LOL
But thanks.

I do feel my love and understanding of the bean far exceeds my mechanical knowhow. I leave that to the true GEEKS around here.
Nicko, Dave's suggestion is a good one. Keep track of your enjoyment. If it wanes after a few days, there's your answer.
The longest suggested rest I've seen from a Commercial roaster (espresso blend) was a suggested 11 days post roast. He actually said that's when HE found his coffee to be the most enjoyable. YMMV...Mine did.

 
Rob J (LMWDP #187)
My Music Production web site:
www.robertjason.com
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Ccup
Senior Member
Ccup
Joined: 13 Feb 2009
Posts: 166
Location: australia
Expertise: I live coffee

Espresso: rancilio silvia
Grinder: rancilio rocky
Drip: na
Roaster: Behmor 1600
Posted Sun Jul 8, 2012, 5:57pm
Subject: Re: My entrance in to the coffee world.
 

Welcome to the world of coffee! You will not regret it ever and it will be a never ending fantastic journey for you! :)

Beans have to be fresh, that will make a great difference on yhour shot. Also different beans and roast will too.

Grind will too!
You can get away with no tamping but if you do it has to be level :)

It is trial and error! You will get better as time goes by. You will have good days and bad days. consistency is every coffee makers aim. It probably take many years to get there.

Just keep at it and the rewards will great :)

 
"A good cup of coffee starts with a seedling."
Snaggle.

www.snagssharkteeth.com
http://stores.ebay.com.au/Snaggles-Shark-Teeth
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