Do you "age" your coffee?

replicant_argent · 10-17-2008, 09:02 AM

Coffee "de-gasses" after roasting, with flavor peaking anywhere between 1 day and a week or so, depending on the bean origin and the roasting profile. After that, you are starting to drink stale coffee, or less flavorful coffee than you should. It also makes a difference in your grind size and uniformity.

Waits for Moo to expand on my simplistic answer.

King James · 10-17-2008, 09:05 AM

Quote:

Originally Posted by replicant

Waits for Moo to expand on my simplistic answer.

me too!

paging mr moo....

opus · 10-17-2008, 09:07 AM

I use a vac pot and find 1 day to be perfect for me. Not sure for espresso.

10-17-2008, 09:48 AM

Some espressos need to rest 48-72 hours after roasting. Experiment with what you are getting and track the roast date and when you get the best results.

md4958 · 10-17-2008, 10:32 AM

Quote:

Originally Posted by MaytagMan

Some espressos need to rest 48-72 hours after roasting. Experiment with what you are getting and track the roast date and when you get the best results.

My original post stated that I find that my espresso tastes the best after a 4-5 week de-gassing period in oneway valved bags. I feel that it is best served that way.

I was not asking for advice(no offense), but rather just curious if any of you age your beans? It may be different for me because I purchase my beans already roasted and bagged.

I would guess that many home roasters just let the beans sit out for a couple days?

10-18-2008, 12:47 AM

Quote:

Originally Posted by md4958

My original post stated that I find that my espresso tastes the best after a 4-5 week de-gassing period in oneway valved bags. I feel that it is best served that way.

I was not asking for advice(no offense), but rather just curious if any of you age your beans? It may be different for me because I purchase my beans already roasted and bagged.

I would guess that many home roasters just let the beans sit out for a couple days?

No offense taken - I misread your post, so my bad! In my experience, After a couple of weeks, it starts to lose its characteristics and start going stale. (I keep my coffee in one-way valved bags as well).

dunng · 10-18-2008, 04:44 PM

Quote:

Originally Posted by MaytagMan

In my experience, After a couple of weeks, it starts to lose its characteristics and start going stale. (I keep my coffee in one-way valved bags as well).

Not in Moe's case, it was excellent the other week!

Mister Moo · 10-18-2008, 05:21 PM

As espresso brewing accentuates the good (and the not-good) character in any bean, blend or roast so, too, does it accentuate post-roast bean development called resting and subsequent staling. While I find the effect of resting less pronounced in drip, press or vac, it is certainly there. With espresso blends, however, the difference between a day or two (or five or seven, maybe) of rest can be very dramtic - the difference between grassy-green tasting and sweet-rich. This isn't some "maybe" thingie - it is profound and couldn't be missed by anyone with a tongue.

I can't say I ever had any espresso blend get better after more than about 7-10 days post roast; often they hang great for another week or so after they peak then slide, slowly into staleness I suppose. Can't say for sure 'cause I find the peak around 10-days with espresso so I plan my roast quantity and schedule around that. I don't roast a month ahead and I don't expend effort to figure out what combination of beans and roast profile peak longest and slowest. Know why? Because I don't have too. I just go out in the garage and roast some more whenever I want to. No telling what effort sharp commercial guys put into bean selection, roast profile and packaging to insure their stuff tastes good for as long as possible.

FWIW, whatever goes lame for espresso after "X" days still seems very good for drip. Big difference between espresso and drip "freshness".

10-18-2008, 06:44 PM

Quote:

Originally Posted by Mister Moo

As espresso brewing accentuates the good (and the not-good) character in any bean, blend or roast so, too, does it accentuate post-roast bean development called resting and subsequent staling. While I find the effect of resting less pronounced in drip, press or vac, it is certainly there. With espresso blends, however, the difference between a day or two (or five or seven, maybe) of rest can be very dramtic - the difference between grassy-green tasting and sweet-rich. This isn't some "maybe" thingie - it is profound and couldn't be missed by anyone with a tongue.
I can't say I ever had any espresso blend get better after more than about 7-10 days post roast; often they hang great for another week or so after they peak then slide, slowly into staleness I suppose. Can't say for sure 'cause I find the peak around 10-days with espresso so I plan my roast quantity and schedule around that. I don't roast a month ahead and I don't expend effort to figure out what combination of beans and roast profile peak longest and slowest. Know why? Because I don't have too. I just go out in the garage and roast some more whenever I want to. No telling what effort sharp commercial guys put into bean selection, roast profile and packaging to insure their stuff tastes good for as long as possible.

FWIW, whatever goes lame for espresso after "X" days still seems very good for drip. Big difference between espresso and drip "freshness".

Wise he is Mr. Moo.

A month to me is WAAAAYYY too long. I'm fortunate to live near one of the top coffee shops in the country, and get to speak with them often. (even though I homeroast, I enjoy their espresso blend so I stop in to pick some up every few weeks or so.)

They wouldn't sell, and I wouldn't purchase coffee that old, but that's just me.

10-17-2008, 09:02 AM	#1
replicant_argent Gravy Boat Winnah. Join Date: Oct 2008 First Name: Pete Location: my attorney has advised against giving this information to insane people Posts: 5,326 Trading: (22)	Re: Do you "age" your coffee? Coffee "de-gasses" after roasting, with flavor peaking anywhere between 1 day and a week or so, depending on the bean origin and the roasting profile. After that, you are starting to drink stale coffee, or less flavorful coffee than you should. It also makes a difference in your grind size and uniformity. Waits for Moo to expand on my simplistic answer. __________________ www.stogietorch.com Some days call for a stiff Pomade.

10-17-2008, 09:07 AM	#3
opus grouper groper Join Date: Oct 2008 First Name: Skip Location: SW Florida Posts: 59 Trading: (0)	Re: Do you "age" your coffee? I use a vac pot and find 1 day to be perfect for me. Not sure for espresso. __________________ A man is only as good as his word Power corrupts, and absolute power corrupts absolutely

10-17-2008, 09:48 AM	#4
MaytagMan Guest Posts: n/a	Re: Do you "age" your coffee? Some espressos need to rest 48-72 hours after roasting. Experiment with what you are getting and track the roast date and when you get the best results.

10-18-2008, 05:21 PM	#8
Mister Moo I barely grok the obvious Join Date: Oct 2008 First Name: Dan Location: Lizard Lick, NC Posts: 1,417 Trading: (3)	Re: Do you "age" your coffee? As espresso brewing accentuates the good (and the not-good) character in any bean, blend or roast so, too, does it accentuate post-roast bean development called resting and subsequent staling. While I find the effect of resting less pronounced in drip, press or vac, it is certainly there. With espresso blends, however, the difference between a day or two (or five or seven, maybe) of rest can be very dramtic - the difference between grassy-green tasting and sweet-rich. This isn't some "maybe" thingie - it is profound and couldn't be missed by anyone with a tongue. I can't say I ever had any espresso blend get better after more than about 7-10 days post roast; often they hang great for another week or so after they peak then slide, slowly into staleness I suppose. Can't say for sure 'cause I find the peak around 10-days with espresso so I plan my roast quantity and schedule around that. I don't roast a month ahead and I don't expend effort to figure out what combination of beans and roast profile peak longest and slowest. Know why? Because I don't have too. I just go out in the garage and roast some more whenever I want to. No telling what effort sharp commercial guys put into bean selection, roast profile and packaging to insure their stuff tastes good for as long as possible. FWIW, whatever goes lame for espresso after "X" days still seems very good for drip. Big difference between espresso and drip "freshness". __________________ "I hope you had the time of your life." Last edited by Mister Moo; 10-18-2008 at 05:25 PM.