@noahitall @Nolasox @chopaganda @unclejuice @AG3rD @boelder

Wow, I rambled. Anyway, always glad to talk coffee.

@noahitall @Nolasox @chopaganda @unclejuice @AG3rD @boelder

Within the first day I roast a new coffee I'm only tasting to see that the roast was enough to fully develop the coffee and that there's no noticeable defects. I'll test that same coffee for a week to see how it's progressing, and if I feel good about it's track I'll put it on sale. Once I have enough data and I have a roast profile I like, I'm comfortable enough to release bags immediately on the roast date.

@noahitall @Nolasox @chopaganda @unclejuice @AG3rD @boelder

...I'll send some free coffee that's "older" that I'm not selling right now but still makes a tasty coffee. Re: resting, lighter roasts from higher altitudes, like a lot of Colombian coffees, will continue to develop considerably after the roast because (without getting too technical) less of the process that helps the trapped CO2 get out has happened.

@noahitall @Nolasox @chopaganda @unclejuice @AG3rD @boelder

Storage is everything. For the most part the bags with the one-way valves are the best. Feel free to freeze a whole bag or more, but make sure there's no air in the bag that could lead to ice forming on the inside.

Back to the first point, I'll share some articles tomorrow about roast date and resting, and if anyone on this thread wants,

@noahitall @Nolasox @chopaganda @unclejuice @AG3rD @boelder
I need to (and will be) on the 'Don more, if only to participate in coffee discussions.

Toss that 15 rule. Some of the coffee that I roast doesn't even begin to peak and show it's best flavors until a month after it's roasted. Most coffee isn't making it to a roaster within 15 weeks of being "ready". And ground coffee, while not my preference, can have a considerably longer life than 15 minutes.