First crack at roasting

[germantown rob]

Originally Posted by floydpink

My mouth felt treated well this morning.
First batch was about as fresh of a cup as I can recall. Just awesome.

Interesting how some say after 5 days post roast, coffee can't really be considered fresh anymore and has lost most of the flavors it had just after roast.

Fresh roast, YUM!

Anyone that says 5 days out is not fresh simply doesn't know what they are talking about.

I would stick with keeping it simple for now and developing yours senses (sight, smell, sound) to your roaster, be leery of overcomplicated posts at CG on your roaster and look for those with experience that keep it simple. I like the info a bean mass probe and an accurate environment temp probe give for graphing out roast profiles but this still gets a bit overwhelming and I return to just roasting with the senses for awhile.

No turning back now!

[floydpink]

Originally Posted by germantown rob

Fresh roast, YUM!

Anyone that says 5 days out is not fresh simply doesn't know what they are talking about.

seemed a bit extreme to me as well.

This is straight from Sweet Marias....

"Coffee is best 4 to 24 hours after roasting. During this time, coffee emits enough C02 to keep the oxygen (that will eventually make it stale) at bay. The essential flavor oils are delicate, and fade or become tainted quickly despite all our interventions. Stored as whole beans in an airtight glass jar in a dark place, coffee can stay "fresh" for roughly 5 days. For those without a good neighborhood roaster, we invite you to discover the simple pleasure of roasting your own coffee."

I can't say I agree with this as I have bought beans from a local roaster and enjoyed them very much 10-14 days after roast.

It's possible I like stale beans, but who the hell knows?

[germantown rob]

Let me see the link from SM's, that rings of a sales pitch. I find Brazil's and Yemen's in a drum roaster are a waste to drink (to me) before 4-6 days post roast.