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Simple resting question?
6eight
Top  #1 Print Post
Posted on 11/10/2010 9:18 AM
I have looked through many of the posts about resting, but have yet to find the answer to my question. This may be a very simple question that shows my roasting age, but I need to know.

What is the proper way to rest your coffee?

Knowing that coffee degasses after roasting my current procedure is to place my roasted coffee in a large mason jar (I am in the south) with the lid and loosely screw the lid on leaving room for the gas to escape. After that do you seal it and place it in a dark closet until it screams drink me? I have also thought about using my vacuum sealer. The goal is to keep Oxygen out, but is there a problem locking the CO2 in?
?I cook with wine. Sometimes I even add it to the food.? ? W.C. Fields
 
JETROASTER
Top  #2 Print Post
Posted on 11/10/2010 9:28 AM
For me, the benefit of keeping some co2 around is to displace any oxy.
Don't lock to tight, stuff will pop. Even in a ball jar, you can create a one way valve. By the looks of your roaster, you'll have this figured out in about 10 seconds.
This is still an evolving subject, no hard answers yet...looking forward to your discoveries.
It's nice to have a chef around here!! -Scott
 
Unta
Top  #3 Print Post
Posted on 11/10/2010 10:42 AM
What you'll find with darker roasted coffee's( 2nd crack on) is that CO2 will turn your vac sealed bag into a vac sealed ballon. the CO2 will find its way out. When I first started I sent my brother in San fran a package with two vac sealed bags of coffee in paper tin ties. By the time it arrived the vac bags had ripped the sides out of the paper bags. Need less to say, CO2 won't change what its going to do, Package accordingly.
As to resting I know that Koffee Kosmo, Marshal and a few others have pretty strict regiments about their rest periods for certain coffees. I'm sure most of the info is smattered through out posts, making it hard to find
For me, I cup right after the roast, then i wait 5 days and cup again. At that point all the coffee that i drink is in a happy place for my mouth.
Due to variables, such as bean, darkness of roast and personal preference. that and about 600+ chemical reactions all changing depending on roast conditions, your best bet to do some sampling over the course of week to ten days and decide for yourself. That and create a thread so that we can all benefit from your testing..
Welcome to coffee, the rules are just suggestions. smile my favorite part!
Sean
Sean Harrington
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DavidG
Top  #4 Print Post
Posted on 11/10/2010 11:26 AM
6eight,

Great questions... I recalled that much wisdom on this topic is buried in the amassed commentary here on HRO.

So, do what I just tried with great success. Use the Search tool, and put in the keyords: mason jar valve . Then, indicate that the result must contain all words. You are off to races to read what all of us write about resting roasted beans.

Also, here is a great thread on how to install a one-way valve from a coffee bag into the lid of a mason jar. http://forum.home...ead_id=336

I echo the others -- great to have a chef aboard! Welcome!

DavidG
Edited by DavidG on 11/10/2010 11:27 AM
europiccola | yama + coryrod | chemex | AP | clever
wbp1 | wepp1 | bm/hg | co hybrid (still coming soon...)
 
John Despres
Top  #5 Print Post
Posted on 11/10/2010 8:41 PM
Loose lid on a Ball jar (I'm in the north) will work just fine for a day or so. Tighten it up after a bit and it'll stay just fine.

Drink the coffee every day and make notes. Your preferred rest period may vary with different coffees. I like Guats in about 5 days, but love the Yemens after 12 days.

Drink the coffee, you be the judge,

John
Respect the bean.
John Despres
Fresh Roast 8, Gene Cafe, JYTT 1k, Quest M3, Mazzer Mini, Technivorm, various size presses and many more brewers.
 
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Third Crack
Top  #6 Print Post
Posted on 11/10/2010 9:05 PM
Its late and I may have missed something but I just get the bags with one way valves from Sweet Marias (or others). Seems to work well. Can reuse several times and then the cost is very low. Come in a couple sizes.
Bob
 
seedlings
Top  #7 Print Post
Posted on 11/10/2010 9:46 PM
To me 'rest' means the time between when you roast it and when you drink it, and that's all. Put it in a fancy package, ziplock bag or mason jar... heck, you could probably keep it in an uncovered bowl in the cupboard and you'll still drink it before it's bad.

So, on to rest... some coffees require more rest to my pallet than others, and some taste great right out of the roaster. If you're pulling espresso give it 4 days rest (in whatever containter). For drip/press, just experiment. Roast, drink some. Drink some more the next day and the next. Skip a day. No big deal, and no prescription required (unless you want to sound like a SCAA judge or something Grin )

CHAD
Roaster: CoffeeAir II 2# DIY air roaster
Grinder: Vintage Grindmaster 500
Brewers: Vintage Cory DCU DCL, Aeropress, Press, Osaka Titanium pourover
 
Koffee Kosmo
Top  #8 Print Post
Posted on 11/11/2010 5:20 AM
I use one way seal-able Mylar coffee bags
When roasting a new bean I always sample it on a daily basis and note the day it tastes best

For me based on past notations for beans roasted to second crack depth & general experience 3 to 7 days rest/degas is the norm

African beans 7 to 10 days rest/degas

Indian Monsooned Malabar 12 to 14 days rest/degas

hope that helps but I must point out that lighter roasts may require longer rest times
Also your taste-buds may like different rest times

So the moral of my post is
Experiment a little here - a - little there until you find the taste that tickles your taste-buds

KK

I home roast and I like it. Designer of the KKTO
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6eight
Top  #9 Print Post
Posted on 11/11/2010 8:54 AM

Quote

To me 'rest' means the time between when you roast it and when you drink it, and that's all. Put it in a fancy package, ziplock bag or mason jar... heck, you could probably keep it in an uncovered bowl in the cupboard and you'll still drink it before it's bad.


Exactly! My intent was to find out the proper way to store roasted coffee from point A to B (i.e. air tight container, dark closet, fancy container). This is also assuming "B" may be different for each bean and taste.

Thanks again for all the great info!
?I cook with wine. Sometimes I even add it to the food.? ? W.C. Fields
 
Dan
Top  #10 Print Post
Posted on 11/11/2010 9:42 AM
I agree with Chad's definition of what resting is. But resting is not storing, two different subjects.

I have found that coffee peaks in flavor that I like within 1-5 days of roasting. Some coffees, Mexicans in particular, are delicious right from the roaster. Others need some time.

My daily cup is Brazilians roasted Full City. I find that overnight resting at room temperature in a ziplock bag is just about right. Then, I put the bag in the freezer to stop the aging process.

I've found that most coffees become stale (no longer delicious) if rested at room temperature more than 5-7 days. At that point, they become compost! The coffee I throw out is probably better tasting than what most people drink!!!

For resting and storing, you want to keep O2 and light away from the bean. Do you know those clear, bulk coffee bean dispensers in grocery stores? That's the worst possible storage scenario!
 
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6eight
Top  #11 Print Post
Posted on 11/11/2010 9:52 AM
Thanks Dan! I guess I am looking more for storing procedures for resting coffee.
?I cook with wine. Sometimes I even add it to the food.? ? W.C. Fields
 
bvwelch
Top  #12 Print Post
Posted on 11/11/2010 6:41 PM
I use jars often, like you said - loose-fitting the first 24 hrs, then crank it on tight. I put in cupboard in kitchen.

If I get carried away and roast more than my family can consume, I vac seal with the foodsaver that a catering friend gave me, and put into the freezer. When I do retrieve the roasted beans from the freezer I never re-freeze them.

I vac seal green coffee too.
 
seedlings
Top  #13 Print Post
Posted on 11/12/2010 8:27 AM
Mason jar + lid + cupboard. You can get fancier, but not better storage.

Able to roast two pounds at a time now, I put half in a mason jar in the cupboard and half in a ziplock bag in the deep freeze. I can roast a couple of coffees and trade back and forth for a week or two, then get replacements from the freezer. OR, when unsuspecting visitors arrive (without fail they come near the end of my cupboard stash- and I'm supposed to be the coffee guy...), you have extra coffee in the freezer.

CHAD
Edited by seedlings on 11/12/2010 8:27 AM
Roaster: CoffeeAir II 2# DIY air roaster
Grinder: Vintage Grindmaster 500
Brewers: Vintage Cory DCU DCL, Aeropress, Press, Osaka Titanium pourover
 
Unta
Top  #14 Print Post
Posted on 11/12/2010 10:12 AM
typical scenario.
large batch- 9lbs net, 5 gallon pail with air lock. Like ones used in brewing.
1lb samples, get Tintie brown bags and placed in a "community pail" with same air lock.
few ounce samples pulled during roast, get store in 8oz bell jars with lids, and are degassed (open lid) daily, for three days after roast.
sean
sean
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Jimbo
Top  #15 Print Post
Posted on 11/30/2010 12:29 PM
This seems to have come back up, so I thought I'd throw my 1/2 cent ...

I use these

http://www.sweetmarias.com/sweetmarias/coffee-tin-with-de-gas-valve.html

I have four and they work well.

Jimbo
"You do realize that your detailed plan has three steps and two of those steps hinge on running?"
 
ginny
Top  #16 Print Post
Posted on 11/30/2010 1:09 PM
6eight:

this is a great simple question.

I have a great simple answer, when you find one let me know!!

all kidding aside 6eight there are what we all call guidelines but I have discovered after many years of roasting, several years of playing host on this forum and reading
post after post on other coffee sites that we each end up trying several methods before we find what works for us including the physical method to bag it, jar it, freeze it, hang it from the ceiling or whatever...

the main theme is always to allow the coffee to de-gas.
how you do it is up to you. I use mason jars with the lids loose, sometimes I dump a batch of coffee into my mini mazzer and let it sit for several days(it's not air thigh so work fine since bugs and dog hair cannot climb up and get in...

I have discovered that most folks tend to rest a shorter time then really necessary. I personally rest beans double what the average duck may do.
Dumping beans right from a roaster into my Solis 5K for instant cafe cremas is done around here as well. I have tried multiple way methods from jars to bags to sacks and continue to use jars because the stack perfectly on the sink; one half pound goes right into a pint jar.

Another thing that is fun, after roasting, cooling fast dump them beans into a mason jar and screw the lid tight...

couple of hours later release that lid and smell the woosh as the aroma fills the room. yes, then I screw the lid properly not too tight.

That is a great question and as I mentioned when you discover the answer please let me know!!

love ya,

ginny:PGrin
 
yamhill
Top  #17 Print Post
Posted on 12/01/2010 3:17 PM
So if you could store the freshly roasted beans in a vessel that would withstand the pressure, would they keep longer?
 
John Despres
Top  #18 Print Post
Posted on 12/01/2010 3:40 PM

Quote

yamhill wrote:
So if you could store the freshly roasted beans in a vessel that would withstand the pressure, would they keep longer?


Not necessarily. Despite whatever we do, various compounds will break down and degrade therefore staling the coffee.

Deep freezing will slow this degradation down a great deal, but will not prevent it.

I don't keep my coffee around more than 10-14 days, so I don't worry about it at all. Typical cupboard "storage" in a sealed jar is maybe a week unless I roast several batches at once, then some of it has to last a bit longer.

How long does one need to keep it? Unlike CHAD, I don't prepare for the eventuality of unexpected guests. If there's not enough coffee, they get beer.

John

John
Respect the bean.
John Despres
Fresh Roast 8, Gene Cafe, JYTT 1k, Quest M3, Mazzer Mini, Technivorm, various size presses and many more brewers.
 
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