Home Coffee Roasting: After the Roast
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Home Coffee Roasting: After the Roast

Always remove freshly roasted beans from the machine immediately after the cooling cycle has concluded. Leaving beans in a still-warm roasting chamber will dull taste.

Freshly roasted coffee is at its best if it is allowed to rest for about 24 hours after roasting, permitting the recently volatilized oils to stabilize. If you are impatient or needy, however, grind immediately and enjoy.

  • The story is over. After this final point in the roast has been reached, the coffee's aromatics have gone up in smoke entirely, the beans are completely black, the roasting chamber is oily, the neighbors have called the fire department, and the coffee, if you cared to sample it, would taste literally like burned rubber.
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Home Coffee Roasting:  Introduction  | Home Roasting Methods  | Home Roasting Devices  | The Tricky Part: Timing the Roast  | The Imitate-the-Color Approach  | The Listening-to-the-Beans Approach  |  | Home Roasting Annoyances and Precautions  | Buying Home Roasting Equipment and Supplies

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Adapted from Coffee: A Guide to Buying, Brewing & Enjoying; Espresso: Ultimate Coffee; and Home Coffee Roasting: Romance & Revival. St. Martin's Press.
Copyright © 1996, 2001 by Kenneth Davids. All Rights Reserved.