Post-Roast Resting Times and the Sensory Impact
Joey Stazzone
President, Cafe Kreyol
Session Description
As an industry professional, knowing how long roasted coffee should rest (post-roast resting time) before being brewed is an important and vital aspect of quality control and evaluation. This session will work through a double-blind study, conducted by Cafe Kreyol, on the sensory impact of post-roast resting time for 21 coffees. It will discuss case studies on circumstances in which this data would be relevant, and provide practical circumstances that can be applied to different aspects of the coffee industry
Presenter
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 their best possible option. Recently his company completed a scientific study on post roast resting times, and the impact on sensory evaluation which can be found here. You can learn more about Stazzone and his backstory before coffee by watching this short documentary.
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