Green to roasted weight

[JumpinJakJava]

I do not cup before 48hrs. after roast. Just my opinion though. Also will cup after that at 72hrs.
Most roasters will likely suggest at least 24 hrs. That seems to be the majority consensus.
You will be surprised at the different flavors and characteristics that may come out days after roast.
Noticed years ago that Monsooned Malabar(to me a challenge to roast, seems I can never hear the beginning of 1st crack,
only when it is rolling along?), But this coffee was actually excellent 2 weeks after roast. More nutty and more body.

 

[Bardo]

It's funny, I really just wanted to know how much moisture is lost on average when you roast a bean. I don't plan on making qualitative judgements about a roast based on moisture loss. But the information in this discussion is incredibly valuable to me, so thank you all. And the question above by Ronc23 was going to be my next, so thanks Ron!

 

[Redswing]

At Royal Coffee Importers in Oakland, CA, they are choosing their purchases by roasting samples in the morning and cupping later that day (even later that morning). There might be a bit of development that comes after a longer rest, but they bet their business on the taste you can get immediately.
Blue Bottle is one of my favorite roasters, and they sell nothing in their shops that is over 48 hours past roasting.

It just occured to me that you should cup your coffees at about the same time after roast that you believe your customers will be drinking it, don't you think?

 

[eldub]

It just occured to me that you should cup your coffees at about the same time after roast that you believe your customers will be drinking it, don't you think?

I disagree. When folks buy pounds of coffee from us, nothing is finished in one sitting. Some customers buy beans from us every week, some every two weeks. I like to cup a few hours after roasting as well as a day or two after that just to get a better idea what we have. Our goal is to provide the best tasting, freshest coffee possible, day in and out.

 

[Ronc23]

Do you find a difference in taste after you have cupped it a few days later Eldub? Is that a similar practice when you are developing a profile?

thanks!

 

[CoffeeJunky]

I disagree. When folks buy pounds of coffee from us, nothing is finished in one sitting. Some customers buy beans from us every week, some every two weeks. I like to cup a few hours after roasting as well as a day or two after that just to get a better idea what we have. Our goal is to provide the best tasting, freshest coffee possible, day in and out.

I agree with Eldub. There is not a set time for cupping your own roasted beans but I would try to taste my roast few different way to make sure I can explain to my customers. Great approach.

 

[Bardo]

When you cup after a roast, are you using only one cup, or are you doing two or three? I have seen it done this way to get the range of tastes from a single roast.

 

[CoffeeJunky]

Normally I would wait couple of days. I want the degasing process to near finish before I do.

 

[Redswing]

I disagree. When folks buy pounds of coffee from us, nothing is finished in one sitting. Some customers buy beans from us every week, some every two weeks. I like to cup a few hours after roasting as well as a day or two after that just to get a better idea what we have. Our goal is to provide the best tasting, freshest coffee possible, day in and out.

To clarify, I'm saying you should cup your coffee at the same times your customers will be drinking it. If it takes them two weeks to go through a bag, then you should cup every day for two weeks.

Why is it that roasters cup a coffee at a specific time after roasting if people are not going to be experiencing it then?

 

[peterjschmidt]

When you cup after a roast, are you using only one cup, or are you doing two or three? I have seen it done this way to get the range of tastes from a single roast.

Cuppers use the three cups to check for uniformity; the thinking is if all three are the same you have zero defects, and if one stands out then you'll find out something you would've missed if you only cupped once.

Also, cuppers that cup for a living say they are able to cup right out of the roaster or very shortly thereafter, and extrapolate what they find and know what it would taste like after proper resting.

To clarify, I'm saying you should cup your coffee at the same times your customers will be drinking it. If it takes them two weeks to go through a bag, then you should cup every day for two weeks.

Why is it that roasters cup a coffee at a specific time after roasting if people are not going to be experiencing it then?

It really doesn't matter when the customers are drinking it. As eldub said, the goal is to give the customers the best possible coffee you can. You work through several samples, cup them in order to find the very best, buy it and roast it as best you can, and whenever the customer happens to drink it is a variable beyond your control... they may run it through a Mr. Coffee, twice, and then reheat the leftovers in a microwave - none of that has anything to do with when and how I cup the sample.

 

[Redswing]

Right. I can see what you guys are saying.

 

[Ronc23]

Not sure if this is the appropriate place to ask but I am. Is there a certain temp where you start your roast? For example I've been starting my yirg at 360 and it's been roasting well with my new (used) roaster. I will be getting more green beans soon from other origins and I wasn't sure if the start temp should change pending bean.

thanks!

 

[expat]

Redswing is right, in the past we put quite a bit of emphasis on pre and post roast bean weight but we live in a very wet country and beans swell up past 'normal' here. So while we still use it as a data point it gets back to sight, smell, sound, taste (yes, The Lovely & Talented Roast Mistress is regularly tasting the beans as they develop through the roast) -- all the basics. And as has been said, the proof is in the cup regardless of weight.

 

[JumpinJakJava]

Not sure if this is the appropriate place to ask but I am. Is there a certain temp where you start your roast? For example I've been starting my yirg at 360 and it's been roasting well with my new (used) roaster. I will be getting more green beans soon from other origins and I wasn't sure if the start temp should change pending bean.

thanks!

My roast charge temp varies with batch size. I use a 10k roaster, so if I would be roasting say 3-5lbs. my charge temp would be around 385 degrees, this said I would increase
temp with increased batch size. You really have to get to know your roaster.(can not stress this enough!) LP fired, natural gas, or electric. They are all different animals, especially adding another parameter of the size of the roaster. Hope this helps, without being confusing. Master your roaster, and you will become a "master roaster'!

 

[eldub]

I roasted four batches of beans this morning. The first started at 420*, the second at 400*, the third at 380* and the last at 440*.

The first three were small batches starting from the light side of medium to the dark side of medium and the last was a full load of a French roast. All four batches bottomed out at between 215-225* after charging the roaster.