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It's interesting that you should say that, as the consensus among most roasters and coffee aficionados is that beans don't reach their peak until two or three w

by nickff 4y ago

It's interesting that you should say that, as the consensus among most roasters and coffee aficionados is that beans don't reach their peak until two or three weeks after roasting.

2devnull 4y ago
As short as a few days for some roasts and beans, but yes.
doubleg72 4y ago
Yeah I heard this as well, I'm curious if it similar to placebo effect..
mrmincent 4y ago
I’ve tried roasting my own coffee beans in the past, honestly couldn’t tell much of a difference over time - they were all equally bad, as it turns out I’m pretty terrible at roasting coffee.
24t 4y ago
It's more like waiting 2-3 days after roasting. Beans should ideally be used within 2-4 weeks of the roast date, with darker roasts/blends being more forgiving.
- jna_sh 4y ago
  For espresso at least, the advice is to let it rest for 1-2 weeks after roasting. Roasting traps CO2 in the beans, and the aim with resting the coffee is to let some of it escape. It’s especially important for espresso but resting filter blends up to 2 weeks after roasting is becoming common advice too.
- Tao3300 4y ago
  It's not like it falls off that quickly after that point either. It might not be ideal, but it's still more than adequate for a good while after that. Though that's me preparing drip coffee. I'm not trying to get the perfect crema on a shot of espresso or something.
kitotik 4y ago
The “resting time” after roasting depends heavily on the bean and roast level. Soft beans that are roasted dark don’t require much time since most of the oils have been brought close to the surface already. Very dense beans roasted lightly take time to degas. In my experience 4-7 days is the sweet spot. It’s not even a subtle difference. Drinking a very light roast right after roasting will be very sharp/sour/acidic, many times undrinkable. After a several days they will get sweet and fruity and delicious.
- roflyear 4y ago
  I regularly buy coffee that needs at least 40 days rest.
  - kitotik 4y ago
    Wow really? Any more info you could provide? Origin, process method(washed, natural, anaerobic, etc) roaster, profile, brewing method, etc. ? All the coffee types I’ve dealt with start degrading heavily starting at ~14 days from roast date.
    - roflyear 4y ago
      Yeah, coffee from apollon's gold and manhattan coffee often require this long. Not all manhattan coffees require 40+ days, but all apollons gold do: https://apollons-gold.com/ https://apollons-gold.com/ Even really dark coffees should be good for at least a month, but maybe you just like that fresher roast flavor, and there is nothing wrong with that!! Really interesting coffee, but expensive for sure. I don't always get their coffee. But other specialty roasters do well 3-4 weeks too.
    - 2muchcoffeeman 4y ago
      Try any natural process bean, medium-light to light roast. I don't understand what chemistry is going on, but I have personally roasted beans (I don't even work on this very hard, max power, wait for first crack, then eyeball it) and they will consistently take at least 14 days to start tasting good, and last for well over a month without much of the typically stale bean attributes. They degrade a bit, but still taste good. My record for one of my own roasts is maybe 3 months. It may have tasted good for longer, but I brewed and drank it all. I've had some random washed ethiopians that took a long time to mature, but by and large natural processes really take a long time to mature and last a long time for me.
MrLeap 4y ago
Probably helps to try and advocate for subjective perceptions that make letting-the-product-sit-in-a-warehouse-for-a-while not devalue the product. It's probably not that big of a lift if the difference is marginal!
photochemsyn 4y ago
Definitely a dark roast. The light roast trend makes no sense to me personally, go figure. [edit also possible that much of the coffee in the consumer market is more like 2-4 months after roasting, if not longer]
ip26 4y ago
I've heard the same, but tend to get my favorite shots out of same-day medium-dark roast no matter the bean. Not a pro, but I suspect the just-roasted comes out with body and sweetness yet low acidity.

by nickff 4y ago

It's interesting that you should say that, as the consensus among most roasters and coffee aficionados is that beans don't reach their peak until two or three weeks after roasting.

2devnull 4y ago

As short as a few days for some roasts and beans, but yes.

doubleg72 4y ago

Yeah I heard this as well, I'm curious if it similar to placebo effect..

mrmincent 4y ago

I’ve tried roasting my own coffee beans in the past, honestly couldn’t tell much of a difference over time - they were all equally bad, as it turns out I’m pretty terrible at roasting coffee.

24t 4y ago

It's more like waiting 2-3 days after roasting. Beans should ideally be used within 2-4 weeks of the roast date, with darker roasts/blends being more forgiving.

jna_sh 4y ago
For espresso at least, the advice is to let it rest for 1-2 weeks after roasting. Roasting traps CO2 in the beans, and the aim with resting the coffee is to let some of it escape. It’s especially important for espresso but resting filter blends up to 2 weeks after roasting is becoming common advice too.
Tao3300 4y ago
It's not like it falls off that quickly after that point either. It might not be ideal, but it's still more than adequate for a good while after that. Though that's me preparing drip coffee. I'm not trying to get the perfect crema on a shot of espresso or something.

kitotik 4y ago

The “resting time” after roasting depends heavily on the bean and roast level. Soft beans that are roasted dark don’t require much time since most of the oils have been brought close to the surface already. Very dense beans roasted lightly take time to degas. In my experience 4-7 days is the sweet spot. It’s not even a subtle difference. Drinking a very light roast right after roasting will be very sharp/sour/acidic, many times undrinkable. After a several days they will get sweet and fruity and delicious.

roflyear 4y ago
I regularly buy coffee that needs at least 40 days rest.
- kitotik 4y ago
  Wow really? Any more info you could provide? Origin, process method(washed, natural, anaerobic, etc) roaster, profile, brewing method, etc. ? All the coffee types I’ve dealt with start degrading heavily starting at ~14 days from roast date.
  - roflyear 4y ago
    Yeah, coffee from apollon's gold and manhattan coffee often require this long. Not all manhattan coffees require 40+ days, but all apollons gold do: https://apollons-gold.com/ https://apollons-gold.com/ Even really dark coffees should be good for at least a month, but maybe you just like that fresher roast flavor, and there is nothing wrong with that!! Really interesting coffee, but expensive for sure. I don't always get their coffee. But other specialty roasters do well 3-4 weeks too.
  - 2muchcoffeeman 4y ago
    Try any natural process bean, medium-light to light roast. I don't understand what chemistry is going on, but I have personally roasted beans (I don't even work on this very hard, max power, wait for first crack, then eyeball it) and they will consistently take at least 14 days to start tasting good, and last for well over a month without much of the typically stale bean attributes. They degrade a bit, but still taste good. My record for one of my own roasts is maybe 3 months. It may have tasted good for longer, but I brewed and drank it all. I've had some random washed ethiopians that took a long time to mature, but by and large natural processes really take a long time to mature and last a long time for me.

MrLeap 4y ago

Probably helps to try and advocate for subjective perceptions that make letting-the-product-sit-in-a-warehouse-for-a-while not devalue the product. It's probably not that big of a lift if the difference is marginal!

photochemsyn 4y ago

Definitely a dark roast. The light roast trend makes no sense to me personally, go figure. [edit also possible that much of the coffee in the consumer market is more like 2-4 months after roasting, if not longer]

ip26 4y ago

I've heard the same, but tend to get my favorite shots out of same-day medium-dark roast no matter the bean. Not a pro, but I suspect the just-roasted comes out with body and sweetness yet low acidity.