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snwcmpr

07/22/2019 10:57 PM

Maybe I forgot to add my username to the PP payment.

JackH

07/22/2019 9:24 AM

This reminds me to donate too.

JackH

07/22/2019 9:23 AM

I think it is Ken.

snwcmpr

07/22/2019 2:20 AM

It does not show on the donations list. Is that a manually updated list?

allenb

07/21/2019 12:48 PM

Thanks Ken! Great to have you as an HRO member!

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Homeroasters - Home Roasting Coffee Community » MEMBER Introductions and Profiles » New Members say hello or you may update your profile.

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New guy with questions....
agfa100	#1 Posted on 02/11/2019 2:14 PM
Newbie Posts: 3 Joined: February 11, 2019	Ok, I have been doing this for about a year now with a popcorn popper. I usually go to the start of the second crack, with my machine that means about 7-7min 30 sec. The question I have is what happens during the "rest" I let my beans "rest" for about 3 days before grinding and what a great difference it makes. So what is going on during that "time out" so to speak. Thanks for any insight. wbill


renatoa	#2 Posted on 02/11/2019 7:13 PM
1 1/2 Pounder Posts: 885 Joined: September 30, 2016	Welcome ! The pro roasters are doing cupping some minutes after cooling, so guess the taste is already there... I am cupping my roasts between three hours and next morning after roast, didn't noticed any additional aroma developing in the next day. Brew extraction though... Rest is more or less a degassing, for espresso extraction, where too much CO2 seems altering the processes that happens in the puck. If you think that one week bag smells better than a three days bag, when opened, you are right, but this not mean additional aromas developed in the longer stored bag. What you feel are the volatile compounds that left the beans and are gone, will never be retrieved in a cup...


agfa100	#3 Posted on 02/12/2019 12:53 AM
Newbie Posts: 3 Joined: February 11, 2019	Ok, thanks but I sure do like waiting for three days as the aroma fills my kitchen when I open that mason jar it's just wonderful, and as my wife says the joy of coffee is the aroma. Thanks for letting me down gently. wbill


snwcmpr	#4 Posted on 02/12/2019 3:27 AM
1 1/2 Pounder Posts: 865 Joined: March 03, 2011	I drink the first batch the day of, or the day after, the day of roasting. Yes, the flavor gets better as the days go by. I just cannot wait. It goes from really good to even better. I was told Yemen takes 10 days rest. Like I am going to wait 10 days, right!! -------------- Backwoods Roaster "I wish I could taste as well as I wish I could roast." As Abraham Lincoln said "Do not trust everything you read on the internet".


renatoa	#5 Posted on 02/12/2019 3:32 AM
1 1/2 Pounder Posts: 885 Joined: September 30, 2016	Roast for 15 days and you have the cake for two weeks This is 600 grams (roasted) for my home consumption... packed in 3*200 bags, good to open 6th and 11th days.


agfa100	#6 Posted on 02/12/2019 11:29 AM
Newbie Posts: 3 Joined: February 11, 2019	Ok, thanks for the feedback it sure smells nice after a couple of days. I do have some Yemen I have roasted but your are right it does not last long. Three days is about all I can wait before grinding.

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