Re: Old Greens
- From: Steve Ackman <steve@xxxxxxxxxxxxxxxxxxxxxxxxxxxx>
- Date: Sat, 12 Jan 2008 09:24:25 -0500
In <fmae8b$d17$1@xxxxxxxxxxxxxx>, on Sat, 12 Jan 2008 13:10:35 +0000
(UTC), Vicki Robinson, vjrnts@xxxxxxxxxxxxxxxxxx wrote:
How long are greens good?
It depends on what kinds of beans, the environment
they've been stored in, and on your definition of
What happens when they get old?
Sometimes they get woody tasting. Sometimes they
lose their acidity. Sometimes they taste great for
a day or two after roasting and then just get "old"
tasting really quickly. Sometimes they even get
interesting, ala aged coffees.
Is the 2004 crop just too old to work with?
Depends. Among other considerations, even if they're
not stellar all on their own, they may have something
you'd appreciate in a blend.
Should I toss my old greens on the compost heap and order all new?
Certainly not before trying them.
Or do I just need to learn to use the
various profiles? (I've been using the default P1 - get hot and stay there,
and interrupting the roast about 10 s into second crack. I use mostly
Indonesians are not known for their sparkling
acidity to begin with, and most coffees that improve
with age do tend to be Indos.
Play around with different profiles and different
roast levels and see if you can find something you
actually enjoy. Worst case, you roast them, try
them, then throw them on the compost pile anyway.
Then again, if your stash consists of several
varieties of a few ounces here, a pound there, finding
optimal treatments for each may not seem worth your
Green coffee beans burn very well in my pellet stove.
- Prev by Date: Re: Improving my coffee.
- Next by Date: Re: Old Greens
- Previous by thread: Re: Old Greens
- Next by thread: Re: Old Greens