By nature, I’m generally a fairly patient person. Unless it involves the TSA and the possibility of being stranded in an airport, I even don’t mind waiting in lines. I try to be patient with employees, waiters and waitresses, and people in general. This is not to say I’m never in hurry — I have deadlines, too.
My long suffering may be part genetic. My father was a patient man as well. Mom, well, not as much. Fortunately, I got her public speaking genes. From both of them I got a love for coffee. True, in those days, it was Folgers made in a glass percolator on the stove. But it was coffee!
For nearly the last nine years I have been home roasting beans using a Behmor 1600. Outside of a few items such as the television in our living room, I can’t think of anything else that I have used consistently for the last nine years. The Behmor 1600 has been a steady companion, traveling from San Diego to Denver and still cranking out really good beans.
As I’ve written on this site, home roasting your own coffee beans will change how you appreciate coffee. That is not an exaggeration.
Apart from the ability to control your own roast and sample beans from across the world, home roasting has another, more intangible benefit: it teaches you patience.
First of all, you have to wait through the roasting cycle. This can be anywhere from 12-15 minutes to upwards of 20 minutes, not counting the cooling cycle. There’s not much to do other than listen to the cylinder turn. Occasionally, I’ll turn on the light and take a peek at the beans. Even so, you still must wait. You're not microwaving coffee beans, you're roasting them. Click To Tweet
Honestly, waiting 20-30 to roast beans isn’t a big deal. That’s a chapter or two of a good book.
Where home roasting has taught me patience is in the resting period. For the person who has never home roasted, the resting period does not involve napping — though, I guess it could. The resting period is also known as “degassing” the beans. That’s not what it sounds like either.
The resting period is the time between when the roast was finished and when it is ready to drink. During this time, the carbon dioxide is released. While it’s true you could drink a roast immediately after it finishes and it wouldn’t kill you, it won’t taste the best it could taste.
If you’re doing a pour over at home and the bloom is really large, that’s an indication the beans haven’t been fully degassed. They need to rest some more.
This resting period requires patience.
I must remind myself that waiting for the proper time will make for a better cup of coffee. Depending on the bean, the resting period may be 3-5 days or as long as 7-10 days. I’ll roast, bag, and label the beans. Every morning I usually open the bag and smell. I don’t have to. But I also know it’s not time until the bean is ready.
That’s the essence of patience: we must wait until whatever or whomever it is we are waiting on is ready.
Sure, I could go to a local roaster and purchase beans that have already been rested and starting drinking within minutes. But there’s so much more to the coffee drinking experience that just drinking the coffee. For one thing, I’d miss out on listening to the cylinder turn.
So, if you’re sensing a need to be more patient (or your wife is telling you to be more patient), try home roasting your beans. It worked for me.