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You can likely get more out of not keeping the beans in the “open” (large hopper) than you could get out of wetting them. Assuming good quality beans, rather fr
by neverrroot 3y ago
You can likely get more out of not keeping the beans in the “open” (large hopper) than you could get out of wetting them. Assuming good quality beans, rather freshly roasted.
- ndsipa_pomu 3y agoIf the beans are freshly roasted, it's often best to leave them two-three days to degas the CO2 from the beans.
- neverrroot 3y agoAgree 100%, I didn’t mention this because the beans were resting for longer as mentioned by the user I replied to.
- sgt 3y agoA professional roaster told me at least a week. I brought them green beans which they roasted and phoned me after a week (telling me that before that would be too soon and taking a chance) to come pick up.
- robbs 3y agoIt varies. I roast at home, and some beans are great the next day. Some are great the next week. The cafe I used to live next to would rest their beans for a week.
- swells34 3y agoSame. I have noticed that the lighter the roast, the happier the beans are with less rest. That being said, the best coffee I've had was Ethiopian style, roasted dark and brewed right in front of me with no rest.
- stouset 3y agoI buy 5lb bags and let them sit on the counter for a week or two. Then I set aside a week’s worth for use and freeze the remainder in gallon ziplock bags with the air pressed out. This allows me to waste less coffee and less time dialing in shots because each week’s worth will be very close in required grind setting to the previous week’s.
- roflyear 3y agoThat's fine for a dark roast, but a lighter roast will sometimes need 2-3 weeks. Or more!