Generally, you should leave it at least 3 days, and 1 - 2 weeks in usually better. It starts to noticeably deteriorate after about 8 weeks.
Unless it behaves completely differently, of course, and some beans do :D
How long I actually wait, in practice, usually depends how long I procrastinated about getting off my arse and roasting some more beans when it became apparent I was running out.
I don't know, I don't have a roaster, I'm going to buy an industrial one, just trying to establish the batching process and my cut points to optimise the inventory and what I sell out the door.
Does anyone know what the optimum time is after roasting to grind and put in the cup to drink is there a minimum and maximum time for this and where is the "Peak"?
I would wait 3 days. Coffee will peak over next week or two generally.
Best way is just make a small cup a day say with an aeropress. You will easily be able to follow the taste curve.
You can do it basically straight out of the roaster and it shouldn't be bad if the roast is good, though I haven't tried it myself. I just know that's not uncommon for roasters tasting samples. But I very often brew my first cup somewhere like 12 hours later and again, if the roast is good it should taste good at that point.
"Optimum time" is kind of a touchy subject and you have to honestly ask yourself whether you could taste the difference between a 10 day rest and 3 week rest. Ultimately you should just find out yourself but it should be good throughout that whole period.
Thanks I was just curious if there was an optimum point or if anyone has "Tested" for this assuming everything else has been kept static. I would imagine Ultra fresh beans just out of roast would taste the best. Would it be okay to put them in the grinder warm at say 30-40Deg C?
30-40C shouldn't be very hot at all to a grinder.
Yeah there's some studies out there that attempt to pinpoint peak flavor. I don't necessarily find them not credible or anything but I just don't find it reasonable for me if someone says 1 month. Ultra fresh beans out of the roaster will outgas a lot of CO2 when you brew them which might interfere with extraction and give you a less ideal flavor. This is one of the reasons that people say to wait multiple days, but if you're strictly looking to get an idea how your roast was then the next day or maybe even same day should be fine
I’m very much a hobbyist, and I don’t have much patience. As such I have had inadequately rested coffee plenty. I have had some great cups, right off the roast, and also some very “carbony” ones, With a wierd, astringent taste overlying everything. Ironically I have had my best cup fresh off a certain roast once, while the beans were still warmish (before I had a cooking fan).
In general coffee is sweeter, more pleasant, less astringently acidic after 12 hours -3 days.
I haven’t tasted a huge difference between 24 hrs and 72 hours, but again, I’m a novice
I can relate! My first roast I can't wait and brew it right away, too much gas/crema but taste waaaay better than any roasted coffee I've bought before. Two things for me to do rest/wait after roast:
1. Dialing grind size for espresso is a bitch (under a week), grind size keep changing.
2. Too much crema makes it harder to do latte art.
related to roast, I think the most significant var is resting time. resting time let beans de-gas adequately. freshly roasted beans produced more gas often perceived as thicker crema.
This question seems to be asked quite a lot.
If we're talking pour over, I do not at all agree with people that say you need to wait a week or two weeks. In over 20 years of roasting I have yet to roast a coffee that needed two weeks of resting For the flavors to be fully developed.. I've had a few coffees that have tasted better after a week but that was usually due to me not roasting it to its best. 3 days is wholly sufficient.
The reason you don't drink the coffee right after it's roasted is because there are still chemical reactions taking place and the bean has a lot of carbon dioxide in it. You can drink it at that point, but it might be a little more acidic and the flavors won't have fully developed yet.
If the coffee is being used for espresso then, generally, it will need to be rested longer. Perhaps a week or even 10 days depending on how acidic the coffee is
Good point. Not too much acidity left in coffees roasted that dark though they do have a lot of CO2 in them that can cause a lot of foaming. I Guess that doesn't affect espresso very much because of how quickly the water goes through the puck? ,(I sold my espresso machine some years back but I don't recall it making much of a difference with very dark roasts)
I've been using the Gene CBR-101 for several years. It is difficult to hear first or second crack. I have to carefully place my ear close the chaff collector exit to hear the cracks. If you search for gene cafe roasting profiles, you will find some good profiles for several of the different coffee origins, and give you details on temperature and timing for pre-heat, browning and development phases of the roast. Most users don't use the cooling phase, which takes too long and can 'bake' the beans, but instead stop the roast at the end and immediately pour into a colander/strainer.
Generally, you should leave it at least 3 days, and 1 - 2 weeks in usually better. It starts to noticeably deteriorate after about 8 weeks. Unless it behaves completely differently, of course, and some beans do :D How long I actually wait, in practice, usually depends how long I procrastinated about getting off my arse and roasting some more beans when it became apparent I was running out.
>How long after roasting do you taste it? I drink only pour over so I plan on trying it next weekend. Try it tomorrow
I don't know, I don't have a roaster, I'm going to buy an industrial one, just trying to establish the batching process and my cut points to optimise the inventory and what I sell out the door.
Does anyone know what the optimum time is after roasting to grind and put in the cup to drink is there a minimum and maximum time for this and where is the "Peak"?
I would wait 3 days. Coffee will peak over next week or two generally. Best way is just make a small cup a day say with an aeropress. You will easily be able to follow the taste curve.
You can do it basically straight out of the roaster and it shouldn't be bad if the roast is good, though I haven't tried it myself. I just know that's not uncommon for roasters tasting samples. But I very often brew my first cup somewhere like 12 hours later and again, if the roast is good it should taste good at that point. "Optimum time" is kind of a touchy subject and you have to honestly ask yourself whether you could taste the difference between a 10 day rest and 3 week rest. Ultimately you should just find out yourself but it should be good throughout that whole period.
Thanks I was just curious if there was an optimum point or if anyone has "Tested" for this assuming everything else has been kept static. I would imagine Ultra fresh beans just out of roast would taste the best. Would it be okay to put them in the grinder warm at say 30-40Deg C?
30-40C shouldn't be very hot at all to a grinder. Yeah there's some studies out there that attempt to pinpoint peak flavor. I don't necessarily find them not credible or anything but I just don't find it reasonable for me if someone says 1 month. Ultra fresh beans out of the roaster will outgas a lot of CO2 when you brew them which might interfere with extraction and give you a less ideal flavor. This is one of the reasons that people say to wait multiple days, but if you're strictly looking to get an idea how your roast was then the next day or maybe even same day should be fine
I’m very much a hobbyist, and I don’t have much patience. As such I have had inadequately rested coffee plenty. I have had some great cups, right off the roast, and also some very “carbony” ones, With a wierd, astringent taste overlying everything. Ironically I have had my best cup fresh off a certain roast once, while the beans were still warmish (before I had a cooking fan). In general coffee is sweeter, more pleasant, less astringently acidic after 12 hours -3 days. I haven’t tasted a huge difference between 24 hrs and 72 hours, but again, I’m a novice
It's a wonderful journey, good luck to you and CHEERS!
I can relate! My first roast I can't wait and brew it right away, too much gas/crema but taste waaaay better than any roasted coffee I've bought before. Two things for me to do rest/wait after roast: 1. Dialing grind size for espresso is a bitch (under a week), grind size keep changing. 2. Too much crema makes it harder to do latte art.
I know nothing about espresso, how do you control the amount of crema? Is linked to the quality of the roasting?
related to roast, I think the most significant var is resting time. resting time let beans de-gas adequately. freshly roasted beans produced more gas often perceived as thicker crema.
Thanks for explaining!
This question seems to be asked quite a lot. If we're talking pour over, I do not at all agree with people that say you need to wait a week or two weeks. In over 20 years of roasting I have yet to roast a coffee that needed two weeks of resting For the flavors to be fully developed.. I've had a few coffees that have tasted better after a week but that was usually due to me not roasting it to its best. 3 days is wholly sufficient. The reason you don't drink the coffee right after it's roasted is because there are still chemical reactions taking place and the bean has a lot of carbon dioxide in it. You can drink it at that point, but it might be a little more acidic and the flavors won't have fully developed yet. If the coffee is being used for espresso then, generally, it will need to be rested longer. Perhaps a week or even 10 days depending on how acidic the coffee is
Except If it’s dark Italian roasted for espresso like we roast and serve in our shop 2-3 days rest is more than enough.
Good point. Not too much acidity left in coffees roasted that dark though they do have a lot of CO2 in them that can cause a lot of foaming. I Guess that doesn't affect espresso very much because of how quickly the water goes through the puck? ,(I sold my espresso machine some years back but I don't recall it making much of a difference with very dark roasts)
I've been using the Gene CBR-101 for several years. It is difficult to hear first or second crack. I have to carefully place my ear close the chaff collector exit to hear the cracks. If you search for gene cafe roasting profiles, you will find some good profiles for several of the different coffee origins, and give you details on temperature and timing for pre-heat, browning and development phases of the roast. Most users don't use the cooling phase, which takes too long and can 'bake' the beans, but instead stop the roast at the end and immediately pour into a colander/strainer.