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Thread: What do stale Green coffee beans taste like when roasted?

  1. #1
    Rod Out back Guest

    Default What do stale Green coffee beans taste like when roasted?

    Any home-coffee roasters here??

    Bit of a convoluted question..

    About 4 years back, I was given a bag of green Arabica and a bag of green
    Robusta coffee beans. I did try out a few roasts at the time, but the remaining
    green beans have sat in a sealed plastic jar since; awaiting roasting.

    The other day, I roasted a batch of each type, and I'm hoping that it's simply a
    case of them being stale. Either that, or I cant roast coffee beans to save
    myself!
    I roast them outside with a heat-gun and a tin dish, and the result are a deep
    chocolate coloured bean, with the oil just starting to ooze. The roasted-coffee
    smell is fantastic, but neither batch tasted all that good when ground and
    brewed. One has a very strong (and bitter) chemical taste, wheras the other (I
    suspect it might be the arabica) tastes just good enough to drink. However,
    neither were very inspiring.
    Elder brother suggests they might be stale by this stage.

    I've ordered a few packs of fresh green beans, but I wondered if anyone could
    tell me how long the average green bean lasts in a plastic jar?

    Can anyone tell me what happens flavour-wise over time with green beans? Do
    they become much more bitter as they age?

    Any thoughts greatly appreciated.


    -------

    Cheers,

    Rod...Out Back

    For a round-up of the pics I have taken the past 24 months,
    take a look at:
    http://www.flickr.com/photos/rod_outback/

    -------

  2. #2
    pure kona Guest

    Default Re: What do stale Green coffee beans taste like when roasted?

    On Thu, 15 Apr 2010 00:55:19 GMT, Rod Out back
    <[email protected]> wrote:

    >Any home-coffee roasters here??
    >
    >Bit of a convoluted question..
    >
    >About 4 years back, I was given a bag of green Arabica and a bag of green
    >Robusta coffee beans. I did try out a few roasts at the time, but the remaining
    >green beans have sat in a sealed plastic jar since; awaiting roasting.
    >
    >The other day, I roasted a batch of each type, and I'm hoping that it's simply a
    >case of them being stale. Either that, or I cant roast coffee beans to save
    >myself!
    >I roast them outside with a heat-gun and a tin dish, and the result are a deep
    >chocolate coloured bean, with the oil just starting to ooze. The roasted-coffee
    >smell is fantastic, but neither batch tasted all that good when ground and
    >brewed. One has a very strong (and bitter) chemical taste, wheras the other (I
    >suspect it might be the arabica) tastes just good enough to drink. However,
    >neither were very inspiring.
    >Elder brother suggests they might be stale by this stage.
    >
    >I've ordered a few packs of fresh green beans, but I wondered if anyone could
    >tell me how long the average green bean lasts in a plastic jar?
    >
    >Can anyone tell me what happens flavour-wise over time with green beans? Do
    >they become much more bitter as they age?
    >
    >Any thoughts greatly appreciated.
    >


    Oh I have an idea because we grow Kona coffee, and know coffee and
    after 22 years of living coffee <g> maybe can offer some hints.

    You will not like robusta. It is used as a filler in poor places and
    to me the taste is like burnt rubber. yech! Toss the robusta.

    Yes you guessed right that the arabica probably tasted better. That
    is guaranteed. (Repeat, toss the r......)

    In my coffee world, people say green lasts a year although I was just
    reading some material that said green can last 2 or 3 years. I only
    know Kona coffee and the flavor diminishes by the end of one year. It
    doesn't get stale like bread, it just lessens in every way. By the
    way your green beans should be jade green and not white, which I
    suspect after many years, yours are.

    How you've kept the green is important too. Green beans should be
    kept in a similar manner to cigars- about 60% humidity and 60%
    temperature constantly.

    Green can last in a plastic jar, but it is common in my coffee world
    to freeze them as well, especially if you can not maintain the
    humidity/temp constant.

    I could go on and on, but I am sure I have bored you already.

    I also don't know the method you are using to roast your beans, as we
    have a fluid bed roaster, so I can't comment on whether that would aid
    the flavor.

    thanks.

    aloha,
    Cea
    >-------
    >
    >Cheers,
    >
    >Rod...Out Back
    >
    >For a round-up of the pics I have taken the past 24 months,
    >take a look at:
    >http://www.flickr.com/photos/rod_outback/
    >
    >-------


  3. #3
    skeeter Guest

    Default Re: What do stale Green coffee beans taste like when roasted?


    "pure kona" <[email protected]> wrote in message
    news:[email protected]..
    >>>

    >
    > Oh I have an idea because we grow Kona coffee, and know coffee and
    > after 22 years of living coffee <g> maybe can offer some hints.
    >
    > You will not like robusta. It is used as a filler in poor places and
    > to me the taste is like burnt rubber. yech! Toss the robusta.
    >
    > Yes you guessed right that the arabica probably tasted better. That
    > is guaranteed. (Repeat, toss the r......)
    >
    > In my coffee world, people say green lasts a year although I was just
    > reading some material that said green can last 2 or 3 years. I only
    > know Kona coffee and the flavor diminishes by the end of one year. It
    > doesn't get stale like bread, it just lessens in every way. By the
    > way your green beans should be jade green and not white, which I
    > suspect after many years, yours are.
    >
    > How you've kept the green is important too. Green beans should be
    > kept in a similar manner to cigars- about 60% humidity and 60%
    > temperature constantly.
    >
    > Green can last in a plastic jar, but it is common in my coffee world
    > to freeze them as well, especially if you can not maintain the
    > humidity/temp constant.
    >
    > I could go on and on, but I am sure I have bored you already.
    >
    > I also don't know the method you are using to roast your beans, as we
    > have a fluid bed roaster, so I can't comment on whether that would aid
    > the flavor.
    >
    > thanks.
    >
    > aloha,
    > Cea


    always good info. thanks.


  4. #4
    Rod Out back Guest

    Default Re: What do stale Green coffee beans taste like when roasted?

    On Wed, 14 Apr 2010 16:03:28 -1000, pure kona <[email protected]> wrote:

    >On Thu, 15 Apr 2010 00:55:19 GMT, Rod Out back
    ><[email protected]> wrote:
    >
    >>Any home-coffee roasters here??
    >>
    >>Bit of a convoluted question..
    >>
    >>About 4 years back, I was given a bag of green Arabica and a bag of green
    >>Robusta coffee beans. I did try out a few roasts at the time, but the remaining
    >>green beans have sat in a sealed plastic jar since; awaiting roasting.
    >>
    >>The other day, I roasted a batch of each type, and I'm hoping that it's simply a
    >>case of them being stale. Either that, or I cant roast coffee beans to save
    >>myself!
    >>I roast them outside with a heat-gun and a tin dish, and the result are a deep
    >>chocolate coloured bean, with the oil just starting to ooze. The roasted-coffee
    >>smell is fantastic, but neither batch tasted all that good when ground and
    >>brewed. One has a very strong (and bitter) chemical taste, wheras the other (I
    >>suspect it might be the arabica) tastes just good enough to drink. However,
    >>neither were very inspiring.
    >>Elder brother suggests they might be stale by this stage.
    >>
    >>I've ordered a few packs of fresh green beans, but I wondered if anyone could
    >>tell me how long the average green bean lasts in a plastic jar?
    >>
    >>Can anyone tell me what happens flavour-wise over time with green beans? Do
    >>they become much more bitter as they age?
    >>
    >>Any thoughts greatly appreciated.
    >>

    >
    >Oh I have an idea because we grow Kona coffee, and know coffee and
    >after 22 years of living coffee <g> maybe can offer some hints.
    >
    >You will not like robusta. It is used as a filler in poor places and
    >to me the taste is like burnt rubber. yech! Toss the robusta.
    >
    >Yes you guessed right that the arabica probably tasted better. That
    >is guaranteed. (Repeat, toss the r......)
    >
    >In my coffee world, people say green lasts a year although I was just
    >reading some material that said green can last 2 or 3 years. I only
    >know Kona coffee and the flavor diminishes by the end of one year. It
    >doesn't get stale like bread, it just lessens in every way. By the
    >way your green beans should be jade green and not white, which I
    >suspect after many years, yours are.
    >
    >How you've kept the green is important too. Green beans should be
    >kept in a similar manner to cigars- about 60% humidity and 60%
    >temperature constantly.
    >
    >Green can last in a plastic jar, but it is common in my coffee world
    >to freeze them as well, especially if you can not maintain the
    >humidity/temp constant.
    >
    >I could go on and on, but I am sure I have bored you already.
    >
    >I also don't know the method you are using to roast your beans, as we
    >have a fluid bed roaster, so I can't comment on whether that would aid
    >the flavor.
    >
    >thanks.
    >
    >aloha,
    >Cea
    >>-------
    >>
    >>Cheers,
    >>
    >>Rod...Out Back
    >>
    >>For a round-up of the pics I have taken the past 24 months,
    >>take a look at:
    >>http://www.flickr.com/photos/rod_outback/
    >>
    >>-------


    Cea,

    Profound apologies for taking so long to reply to your help. I greatly
    appreciated your input, but fell down on thanking you for taking the time to
    answer my query.

    The old beans I had were still jade-green, but tasted awfull every time I
    roasted them. I have been using a hot-air gun and a tin dish in the garden to
    roast them, and this seems to give me enough control over the heat to avoid
    scorching the beans during roasting. There are plans to fabricate a roasting
    cage with the MIG welder at some stage, but I think I'll find out a bit more
    about roasting variations before cutting the steel...

    I ordered some new green beans from a supplier on-line, and roasted my first
    batch after they arrived yesterday. I'm not doing very large batches at a time;
    probably just enough for a day or two. I'm holding off getting too carried away
    with roasting in quantity, until I have the process about right. At present,
    I've only ground the new beans for use in a plunger, but considering the
    improvement in taste over the old beans, I think the espresso machine might have
    to be dragged out of retirement. There is certainly a lot more oil visible in
    the new beans, which bodes well for a good espresso.

    Do you usually roast beans longer for espresso than filter/plunger coffee?

    To say there is a profound difference in taste between the old and new beans is
    an understatement. Certainly no strong chemical after-taste, or bitterness. I
    have a second batch roasted and airing, as I understand the flavour is best if
    you leave the beans after roasting for about 24 hours before grinding?

    I'm wondering if the original beans mightnt have been pretty poor quality when I
    first received them. The person who gifted them to me isnt much into coffee,
    and I wonder if they would have been all that nice when new.

    I think I might have to fire up the espresso machine, and see if the first batch
    is dark enough roast to get a decent flat white from it...

    Thanks again for your input, and apologies again for taking so long to reply.

    Cheers,

    Rod.

    ----------

    Rod - Out back

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