Too Much Coffee

We are going away for along weekend, so no espresso, so I thought I'd drag out the caffetiere which I haven't used for ages for my morning caffeine hit.
The question is, what beans shoudl I roast to use in it?
I have:
Harrar
Lintong
Celebes Torja Kalosi
Yiracheffe
Barzil Cachoeira
Monsooned Malabar
Yemen
Costa Rican (forget which)
Indian Plantation A
Coumbian La Manuela
Columbian Quebradon
Java (forget which)
A little JBM

So, what should I use? Something nice for breakfast. Perhaps a blend? but this would have to roast together.

Several of those should be nice on their own. Try the CR or the Yirg, maybe, roasted light - medium - past first by a way but not allowed to get into second at all. Allow to rest for longer than you would your espresso beans (maybe) - about four days is optimal IMO.

Phil

Alow to rest for longer than you would your espresso beans (maybe) - about four days is optimal IMO.

Crikey, was thinking less rest than espresso, better get roasting tonight then! Is this due to the lighter roast?

simonp wrote:Is this due to the lighter roast?

Yup. The lighter the longer, give or take.

I sit typing this with a mug of Brazilian Cachoeira fresh from the press in my hand (makes typing difficult!), but really like the 'length' of Harrar brewed this way. Interested in Phil's dictum about inverse resting time to roast - will give it a try.

davidd, the chemical reactions occuring during the roasting process generate the CO2, the cracks and breakdown of the cell structure of the bean allow the gas to escape (and in part are caused by it).

Lighter roasts leave the woody cell structure of the bean more intact hence it takes longer for the CO2 to permeate through and out of the bean. At least that's how I understand it. As always I may be mistaken, and this doesn't necessarily account for any other maturation - or 'staling' if you prefer of the chemical compounds contributing to a rested flavour.

Chris.

Thanks Chris. Makes sense, although as you say, there are all sorts of chemical reactions taking place. What about storage immediately post-roasting. My local micro-roaster always seals them in the foil bags with a 'gas valve'. Although I have some bags, I don't have a way of sealing them (at least not as efficiently as with the heat-sealer they use). Should they be left to cool completely before being sealed in this way?

Well, I just roasted some Cost Rican Narando Banjola (from HB) to a good looking City roast, about 430F measured temp, stopped about 1 minute after the end of 1st crack, and before any sign of 2nd.
The Imex did a great job on this "lighter than my usual" roast.
I remember trying some of this as a single origin espresso, and really liking it, quite nutty and creamy.
I'm going to have to break all the rules though, as I can't take a grinder with me, so I will have to pre-grind and take it with me . What should I best keep the grounds in, a 1-way valve bag, or a sealed bag? Also I'm thinking don't keep it in the fridge right, just a cool place?

1 way vaulve bag or you will end up with a leathal weapon with a bulging bag of gas

Cool place will be better than the fridge. Have a nice break

phil wrote:

simonp wrote:Is this due to the lighter roast?

Yup. The lighter the longer, give or take.

That's handy to know. I guess I don't need to rest my beans at all then

No but a scoop to pick up the soot would help Sorry

1 way vaulve bag or you will end up with a leathal weapon with a bulging bag of gas

Steve, your post was too late. I stuck the grounds in a plastic bag nad sealed it, and by the time we got to Devon it was like a baloon! The whole boot smelled of coffee for a couple of days.

The Costa Rican was very nice though, nutty and creamy, very nice with breakfast .

And how was the break?

The break was good, ots of fresh air, coasts, food, wine, and a log burning stove

simonp wrote:and a log burning stove

Every home should have one ! I'm just putting a Morso stove into my flat at the moment, I did the same at the last place I lived. Coffee content: the top's good for keeping a jug of coffee warm too !

Chris.