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  1. #11
    Senior Member
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    Jun 2011
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    Boca Raton, FL
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    160
    Quote Originally Posted by davekro View Post
    Can you expand on what a "resting beans" process entails? I get fresh roasted beans from a local roaster for my (OCS) HLF super auto's. The med-dark roast beans are (valve) bagged soon after roasting and are to oily. My next order is for 'medium roast' of this espresso bean blend. I get that order tomorrow.

    My roaster had suggested leaving the beans out 24 - 48 hours before sealing into bags to try reducing oiliness. My unknowingness equates this with making the beans stale to allow oils to dry. Is this NOT a bad thing? My roaster says that the beans would still be much fresher than Peet's or Starbuck's, etc bought thru the supply chain (saying 'best used in 2 -3 months'!).
    (don't mean to hijack your thread rsoares28 )
    Beans aren't going to stale that fast, 24-48 hours is normal, and it's called "off gassing" after roasting. Won't really do anything for oily beans so not sure why your roaster tells you that, if anything it'll make them worse as the oils come through and oily beans will be oily weeks later so not sure what he meant there. Oils aren't going to disappear in 24-48 hours lol.

    Those chains beans are even worse, forget oily, their already stale, Charbucks beans can be anywhere from 6-12 months old easily by the time you buy a bag.

  2. #12
    Junior Member
    Join Date
    Jun 2014
    Location
    S.F. Bay Area (North. CA)
    Posts
    3
    So what is the resting process and what range of time might roasters use for this? I'm getting that only roasting lighter will reduce oil. Is it true that some medium and even light roast beans still could have oil on surface of beans after roasting?

  3. #13
    Senior Member
    Join Date
    Jun 2011
    Location
    Boca Raton, FL
    Posts
    160
    Quote Originally Posted by davekro View Post
    So what is the resting process and what range of time might roasters use for this? I'm getting that only roasting lighter will reduce oil. Is it true that some medium and even light roast beans still could have oil on surface of beans after roasting?
    Lighter roast will have less oil/basically look dry, medium may have a slight sheen depending (different medium roast), and dark obviously will have more oil. After roasting, beans will cool and then they need to rest to "off gas", beans need 24-96 hours to let the CO2 created during the roast to "off gas" .... taste fresh roasted beans right after they cool and you'll understand why . Some people do 10 hours, some do a couple days depending on beans/blend and personal taste. Like a home roaster will roast, cool the beans, then put in a container or jar with the lid loose to let the gasses out, then seal up and use like normal.
    Last edited by Surfer; 06-18-2014 at 02:48 PM.

 

 
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