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Actually according to Tim Wendelboe (a former world barista champion) you should rest fresh roasted beans for a few days to allow it to degas. From http://timw
by snowwolf 13y ago
Actually according to Tim Wendelboe (a former world barista champion) you should rest fresh roasted beans for a few days to allow it to degas.
From http://timwendelboe.no/coffee/finca-tamana-espresso/ http://timwendelboe.no/coffee/finca-tamana-espresso/
"When the coffee is roasted it develops a lot of CO2 gas inside the beans. This gas will make the coffee taste smokey and ashy immediately after roasting. It is absolutely crucial to let the coffee degas and rest for a while before use to ensure maximum flavour."
He gives a great talk on sourcing high quality beans here:
http://vimeo.com/69487909 http://vimeo.com/69487909
- fellowniusmonk 13y agoFor espresso this is true. For "pour over" the fresher the better, you first pour just enough water over the grounds to saturate which causes a massive off gassing, then you pour to completion.
- devindotcom 13y agoWas going to note this - I asked a local roaster about it and they said yeah, you're going to taste a lot of carbon dioxide. If you don't know what that tastes like.. you will.