by michel » Tue Nov 25, 2003 10:33 pm
You guys speak of resting the beans... and for the first time in my 'perfect-coffee-quest' I believe there is something true about resting the coffee, as the beans I've blended at the moment are out of balance (towards the sour/citrus taste...) too much... (and I am just hoping it wil stabalise...).
Normally I rest the beans for only 12 hours (which is means resting to the next morning...) I turn the grind a lot courser, fill the portafiller-basket and pull a shot that is not balanced at all, but fascinating fresh... adventurous, exciting, tastefull aso... In fact most of my roasted coffee does not survive two or three days... (turning the grind finer every 6 hours...)
But now I have some beans blended (Kenya, Cuba, Panama, Sumatra, Harrar and a little Brasil) which is sour for two day's already... and I'm noticing small bitters ariving, while the citrus is fading a way... bit by bit...
So resting may have a point!
thanks,
Michel
(who will try to rest the beans for 5 days... or more... if necesarry... while roasting other badges for consumption 'right way...')
A kitchen without espresso-gear is like a body without a soul.