Re: Resting time after roasting

Quoth Barry Jarrett <barry@xxxxxxxxxxxxxxxxx>:
....
| Now, come at coffee like I came at coffee. I was roasting coffee
| before I was a coffee drinker. I had no "coffee tastes like THIS"
| expectations. My only concern was whether the coffee tasted great or
| not, and, quite frankly, just-roasted coffee tastes great. Coffee
| that is several days old can taste great, too, but it tastes
| *different*.

That's probably going to be a rare case, to start drinking after having
started roasting - but it's good that you did take that step, if there's
anything worst than a barista who doesn't drink espresso, it would be a
roaster who doesn't drink coffee.

But my case is actually not much like your erstwhile consumer picture,
either, inasmuch as I roasted my own coffee for ... uh, don't know,
5, 6 years? with hot air poppers, plenty of time to forget what
commercial roasts taste like. I don't think that has anything to do
with it. Home roasting really changed coffee, to the extent that the
real background experience for me is that first few months when I
roasted my first Ethiopias, Sumatra Lintong, Guatemala Huehuetenango,
etc., vivid memories that I think have grown beyond anything real
coffee could rival.

AT's `thin and brassy' is pretty close to what I get. `Develop' is
a good word for what I get. Good flavors show up, not just revealed but
developed, because the initial flavor is too thin to hide anything. In
the air popper years, I'd go along with you on taking the Yirgacheffes
and so forth right off the cooling tray, and I still take coffee right
off the roast now with the gas grill, but I can't remember one that wasn't
better later. So maybe my conditions are created by this specific roast
process, but for me, the development from there is a fact that anyone
could observe. It isn't staling, in the way people normally mean when
they're using the word to communicate.

Donn
.

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