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· 02/11/2020 1:10 PM
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· 02/11/2020 9:35 AM
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· 02/06/2020 7:24 AM
Searched but no can find, but does anyone on here use the roasters made by CRC (Coffee Roasters Club) in Connecticut?

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Roasting and Grinding - wait times
8675309
What is the minimum wait time between Roasting and grinding. Given a million variables.. is 24 hours ok?... or should I wait 48 hours. More?
 
renatoa
In a professional roaster facility where I am lurking/discipling, cupping is done immediately after cooling.
I was told, and read many places that three hours is more than enough, at least for brew.
 
ChicagoJohn

Quote

8675309 wrote:

What is the minimum wait time between Roasting and grinding. Given a million variables.. is 24 hours ok?... or should I wait 48 hours. More?


I think the answer depends upon your brewing method. As we know, the grounds particles contain carbon dioxide gas, especially if you don't roast way into 2nd crack where the internal cell structure breaks down. When you add hot water t grounds, that gas is forced out causing the bloom. It takes time for the trapped gas to diffuse out of the beans after roasting. If you are brewing with a technique like pourover, the release of gas when particles come in contact with hot water can change the degree of extraction taking place. If you are using a full immersion method, such as French press, then the initial stir and long soak can reduce this effect.

There are also various lower molecular weight molecules in the beans immediately after roasting which can diffuse out over time, and depending on how your roast; a light roast may have more of these than a dark roast; allowing them to diffuse out before brewing coffee can also change the flavor profile.

So personally, I think the best advice is to experiment with the product of your particular roasting and brewing processes and see. I have found that in some cases letting them rest a few days improves the results to my taste, and in other cases it doesn't seem to make much difference.
So many beans; so little time....
 
greencardigan
If I'm out of beans, I will use a roast within hours of roasting. There's definitely a 'too fresh' taste but it doesn't bother me that much. An espresso extraction from super fresh beans is always enjoyable to watch.
 
turtle
I brew right after roasting.

i don't "cup" my roasts.

I DO notice a "shift" in taste as the roast ages.

.
Mick - "Drinking in life one cup at a time"
"I'd rather be roasting coffee"

Roaster 1: San Franciscan SF-1
Roaster 2: Hottop B-2K+
Roaster 3: Behmor 1600 +
Grinders: Modified Super Jolly - Forte BG (x3)
Pour over: Hario - Bee House - Chemex - Kalita - Bodum
Drip: Bunn CWTF15-1 & CW15-TC (commercials)
Espresso: Pasquini Livia 90 auto
Vacuum: Cona - Bodum
Press: Frieling - Bodum Colombia
 
Randy G
One of the best cups of coffee I ever had was pro-roasted while I watched, came out of the Probat's cooling tray, into the grinder, to the Bunn drip brewer.

So, as you said, there are a a lot of variables including:
• origin or blend
• roast level
• roast profile
• method of brewing
• brew parameters
• personal preferences

Life's too short to drink bad coffee.
 
http://www.EspressoMyEspresso.com
CoffeeGeek786
In my experience (17 years) I have found that 3 hours after roasting is more then enough to brew your first cup.
Yasar Pervaiz
Chief Editor @ http://espressogurus.com/
 
http://espressogurus.com/
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