RoR #16 : Ideal Resting Times for Roasted Coffee w/ Joey Stazzone of Cafe Kreyol

How long should you let your coffee age after roast? Is freshest always best? How can we ensure our customers get the coffee at its peak? These are some of the questions that we explore around the topic of ideal resting times for roasted coffee, the myths around freshness, and the best practices for managing your coffee's flavor life cycle.

In this episode of RoR from Roast Magazine we are exploring the new data associated with ideal resting times for coffee based on a study recently conducted and written about in Roast and the implication it has for you, the customer, and the farmers. We are talking with the person who conducted this study, President of Cafe Kreyol, Joey Stazzone.

Joey Stazzone is the President (and Chief Coffee Hunter) of Cafe Kreyol. In 2012 Stazzone took his experience with chemistry, cross breeding, and backyard botany, and began working in developing countries with the goal of creating sustainable employment, through specialty coffee. Through a decade of hands-on experience working with producers, he has become an expert in fermentations and post harvest processing. Stazzone has been a licensed Q Grader since 2015, and became a CQI Lecturer on Quality Evaluation in 2022. He has been on the international jury for the Bolivia Quality Cup Presidential Tournament 4 times, and has given dozens of lectures on Direct and Transparent Trading as well as Fermentations and Post Harvest Processing. Through his work at Cafe Kreyol, he provides consulting to hundreds of producers a year, conducting experiments on coffee fermentations, pH testing, and post harvest processing, in order to help them develop the best possible product. Recently his company completed a scientific study on post roast resting times, and the impact on sensory evaluation which can be found HERE

In our conversation we cover:

• Standard understanding of resting a degassing
• Relaying accurate information
• Cafe Kreyol's experiment and results
• Tools and methods for evaluation
• How to use resting data in your Roastery
• Surprising results of long term degassing
• Roasting fast or slow and the impact on degassing
• How does this work with blends?
• Freshness and Marketing

Subscribe to Roast Magazine! Use code "ROR" to get $5 off

Links:

• www.cafekreyol.com
• www.roastmagazine.com

Related Episodes:

• RoR #1: A Conversation w/ Anne Cooper of Equilibrium Master Roasters
• RoR #2: Exploring Quality Control w/ Spencer Turer of Coffee Enterprises
• RoR #3: Making Contingency Planning a Reality w/ Andi Trindle Mersch of Philz Coffee
• RoR #4: Practical Thermal Dynamics w/ Candice Madison of Royal Coffee / The Crown Oak
• RoR #5: Time and Color in Roasting w/ Morten Munchow of Coffee Mind"
• RoR #6: Buying Less and Doing More w/ Ever Meister
• RoR #7 Illustrative Sample Roasting w/ Mike Ebert of Firedancer Coffee Consultants
• ROR #8 How Post-Harvest Processing Impacts Flavor w/ Siva Subramanian and Byron Holcomb of Olam Food Ingredients
• RoR #9 Inside the Roaster's Tool Kit w/ Kat Melheim of Black and White Coffee and The Coffee People Zine
• RoR #10 : What Your Broker Wishes You Knew w/ Scott Merle of La Minita Coffee
• RoR #11 : Exploring Scent w/ Sandra Elisa Loofbourow
• RoR #12 : Inside Coffee Packaging w/ Ever Meister
• RoR #13 : The NORM ROAST Protocol w/ Dave Baxter
• RoR #14: How to Roast New Processing Methods w/ Mike Ebert
• RoR #15 : Managing LTL Freight and the Nuances of green Shipping w/ Evan Gilman of Royal Coffee