Quote:
Originally Posted by floydpink
From what I have read, after roasting, there is about a 12 hour period when the beans are releasing gasses.
SweetMarias awesome website recommends keeping the beans in a glass Mason jar with the lid on loosely for 12 hours then storing airtiight.
Is it abot 24 hours before the beans are ready for the mill???
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What coffee tastes like, restwise, seems to vary a lot according to the brew method, bean and roasting profile. I gotta say that my first batch of fresh-roasted coffee with 12-hours rest was about 11-teen times better than any coffee I ever had bought before... maybe 12-hours is a fair minimum before grinding and brewing*; you might find the REAL sweet spot may not show up for as long as three days or more, post roast.
Espresso brewing shows post-rest flavor development more profoundly than drip or press in my experience. Not much in espresso tastes really good to me until 48-72 hrs rest but, with a press, I'll brew happily after 24, mostly; turkish can taste great right after you roast it; with the fine grind, boiling, sugar and cardamom how can you tell how developed the beans were, anyhow?
*or whatever. I drink plenty an hour after I roast it - wth - life goes on, even with underdeveloped coffee.