Whats In Your Mill Today?

[par]

and this morning i had Finca El Pintado from whole foods. I didn't have time to roast the last few weeks so i bought this singe family farm coffee from guatemala and it was really nice. Not too much roasted but just about right.

[Mister Moo]

Originally Posted by mels95yj

The day after roasting, I can barely drink it black. The second day is better, but the 3rd and after is mucho tasty! Do you find this common for most beans? I know each is different, etc but as a general guideline.BTW, I drank some of the Sulawesi today that was pretty good.

Mel

Predicting flavor lag is a mystery to me - something about post-roast development of sugars or something. All I know is, per any bean or blend (and a given roast profile) it is mostly the same. The lag is vivid with espresso - less so for drip in my experience. No telling how many of my taste buds have been melted down by Kodiak, maduros and too-hot pizzas, tho. Your mileage may vary.

The current blend needs three days to get right; some I've roasted needed 24- hours max to be fine; I've prepared other blends that were crap for three days, bland on the fourth and, suddenly, went over-the-top magnifico on days five, six & seven - that's a long wait. Irritating really, cause it's mostly gone by then!

I used to roast espresso enuff for only a week but have decided it brews better for me, on average, if I roast 10-12 days worth.

This would be a great place for a pro roaster (you know who you are) to weigh in re: "When is a roast too raw, prime or too old?" Tough for commercial guys - they have to figure the time/flavor relationship against shipping time, time on the retail shelf, etc.

[D. Generate]

I know when I was roasting coffee for a job, we had to let the beans sit for a minimum of 24 hours after roasting before they could be ground and used. Generally it was 72 hours before they would be distributed to coffee shops and restaurants.

There's a lot of oils in the beans and, I imagine, some chemical changes that happen during roasting and they need to rest. I think it needs that time to become a well rounded coffee flavor, rather than just a toasted bean.

[Jeff]

Most of my roasts so far hit their sweet spot on day three. Its obvious even from the aroma when I open up the glass jar how much it changes.

I havn't tried blending yet, but can't wait. Thank you God for coffee!

[hollywood]

Tryig for the first time some of Jerry's Killer beans! Brewed up some Brazillian Bombshell. Very different from what I've had before. Dark oily beans and engulfing aroma. Nice!

[Jeff]

Ground up a blend I roasted to city+ three days ago.

• Colombian Huila La Esperanza
• Indian Mysore Nuggets

Not bad at all. The two combined to form a well-balanced medium bodied cup.

[Jeff]

Ground up my first batch of Ethiopian Yergecheffe. On my second cup today. I can say that this variety has found a regular spot in my coffee lineup. It brews a truly delicous cup of java!

[Jeff]

Ground up my first batch of Brazil Yellow Bourbon yesterday. You guys try this variety before? It wasn't as good as I had hoped as it tasted slightly flat. Perhaps I need to roast a bit longer. I read where its recommended to roast this bean to city+.

[Alpedhuez55]

I have Killerbeans Caribbean Cut-Throat. That is a great blend!!! I got a half pound of it as a door prize at the NERF in Boston. I will be placing an order for more soon though!!!

[rutkus]

colombian aguila roja

[ResIpsa]

Yergacheffe. Decided to give it one more try, roasted a little darker. It MAY be growing on me, can't tell yet.

[NapCat]

[SIZE="4"]Hawaiian Kauai Na La Au Lea[/SIZE]

[SIZE="3"](even though the name looks like a portion of the Periodic Table, it supposed means "coffee from the happy trees !) they must be.....very smooth rich coffee[/SIZE]

[Mister Moo]

Originally Posted by Jeff

Ground up my first batch of Brazil Yellow Bourbon yesterday. You guys try this variety before? It wasn't as good as I had hoped as it tasted slightly flat. Perhaps I need to roast a bit longer. I read where its recommended to roast this bean to city+.

What Brazils I've liked for SO drip has always tasted best to me darker, but still short of oily.

[hollywood]

sumatra mandheling - city roast+

[Jeff]

Discovered a new coffee for my regular rotation: Rwanda Maraba Co-op.

Fantastic stuff. Tastes best with a lighter roast, somewhere between first and second crack. It is quite different from what I've been drinking lately. Almost a milk chocolately feel and a lighter body. Order a lb or two and give it a try.