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Fresh or age roasted beans

oldboybeweroldboybewer
edited January 1970 in Have your say
I have always used my roasted beans when cooled.  However, I'm seeing a lot of info where I should allow some degassing time.  Any assistance would be appreciated.      :)
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Comments

  • SimonSimon
    G'day! Yeah to be honest you can use the beans anytime you want after roasting, but I'm terms of most optimal flavours and development it's always best to let them rest. This basically allows the beans to 'degas' and release carbon dioxide. You might noticed when a pull a shot from coffee faaaar too fresh that it's usually a very volatile extraction and crema galore! That's because there's still too much CO2 present. This is one aspect of it (ie it makes it hard to dial the shot in properly), but also the flavours need to develop, and is why a bean can taste incredibly different after a period of being left to rest. It's basically a stabilisation period for the coffee after it's undergone such an aggressive thing as roasting! The chemistry of it needs to stabilise and recover so to speak (please correct me if my terms are wrong peoples :) ) Now each bean is different in terms of rest time I and many others have found, some beans have been amazing 4 days after roasting whereas some just are still so flat in flavour and only peak around 12 days! So I generally try (.. really..... REEEEALLY try hehe...) to let a batch rest for at least 7days before trying. But that being said, it's actually a really really good practice to try the coffee every subsequent day after roasting. This really allows you to see how it develops over time shotwise and flavourwise, and is an incredibly helpful learning tool for not only understanding roasting but also for the palette! But all in all, there's no right and wrong, if you wanna use the bean straight away go for it! But to get the best out of the bean it's always best to wait (as difficult that it can be at times haha). Hope that made sense! [emoji106]
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  • fg1972fg1972
    I find acidity pretty high straight after roasting that tends to tone down after resting. It also depends a bit, ie; I find darker roasts generally ok soon after roasting but lighter roasts tend to taste better after resting longer. I find my sweet spot for the beans I roast is anywhere from 3 days to 2 weeks after roast.
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  • askthecoffeeguyaskthecoffeeguy
    I'll lick grind off the floor if I'm desperately in need of a coffee ! but generally speaking my ideal window of opportunity is 7 to10 days post ro 8)ast - longer for Sumatra and Colombian beans  - if I'm really must have a freshly roasted coffee I prefer to fine the grind and to down dose ~ can't say exactly how this works but it seems to ! Pat
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  • mycuppamycuppa
    there is a simple hierarchy of guidelines that apply Processing type - monsoon, wet-hulled, natural, honeyed, washed, long-ferment Varietal Bean characteristics - moisture, density, age since processing, resident water-activity. Roasting method - conduction, convection, air-2-bean-mass ratio Roasting profile - development, depth Brew method - some brew types don't need the age post-roast, others do. And most importantly, don't always believe what you read on the internet ! Having owned 5 different commercial roasting platforms, I can tell you in fact that the platform and the style it imposes (e.g. how you need to roast on that platform to extract it's best) does in fact make a difference to the optimal use period. One platform was ideal after 12 days, the other 4 days - same "translated profile" and bean, different outcome.
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  • oldboybeweroldboybewer
    Thanks to all who have offered their experience.  I'm still learning and will heed some of this advice.  Thanks again.
    on 1507262673:
    there is a simple hierarchy of guidelines that apply Processing type - monsoon, wet-hulled, natural, honeyed, washed, long-ferment Varietal Bean characteristics - moisture, density, age since processing, resident water-activity. Roasting method - conduction, convection, air-2-bean-mass ratio Roasting profile - development, depth Brew method - some brew types don't need the age post-roast, others do. And most importantly, don't always believe what you read on the internet ! Having owned 5 different commercial roasting platforms, I can tell you in fact that the platform and the style it imposes (e.g. how you need to roast on that platform to extract it's best) does in fact make a difference to the optimal use period. One platform was ideal after 12 days, the other 4 days - same "translated profile" and bean, different outcome.
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  • Koffee_KosmoKoffee_Kosmo
    :lamp:  Rest little beans don’t you cry I’m gonna drink you when it’s time KK
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  • oldboybeweroldboybewer
    on 1507262673:
    there is a simple hierarchy of guidelines that apply Processing type - monsoon, wet-hulled, natural, honeyed, washed, long-ferment Varietal Bean characteristics - moisture, density, age since processing, resident water-activity. Roasting method - conduction, convection, air-2-bean-mass ratio Roasting profile - development, depth Brew method - some brew types don't need the age post-roast, others do. And most importantly, don't always believe what you read on the internet !Question if I may: Which brew types would not require the "age post-roast"?  Greatly appreciate your knowledge on this.  At present, I'm using a Bodum. Having owned 5 different commercial roasting platforms, I can tell you in fact that the platform and the style it imposes (e.g. how you need to roast on that platform to extract it's best) does in fact make a difference to the optimal use period. One platform was ideal after 12 days, the other 4 days - same "translated profile" and bean, different outcome.
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  • oldboybeweroldboybewer
    Question if I may: Which brew method would not require the "age post-roast"?
    on 1507262673:
    there is a simple hierarchy of guidelines that apply Processing type - monsoon, wet-hulled, natural, honeyed, washed, long-ferment Varietal Bean characteristics - moisture, density, age since processing, resident water-activity. Roasting method - conduction, convection, air-2-bean-mass ratio Roasting profile - development, depth Brew method - some brew types don't need the age post-roast, others do. And most importantly, don't always believe what you read on the internet ! Having owned 5 different commercial roasting platforms, I can tell you in fact that the platform and the style it imposes (e.g. how you need to roast on that platform to extract it's best) does in fact make a difference to the optimal use period. One platform was ideal after 12 days, the other 4 days - same "translated profile" and bean, different outcome.
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  • Koffee_KosmoKoffee_Kosmo
    on 1508848477:
    Question if I may: Which brew method would not require the "age post-roast"?
    Probably syphon or drip In cupping its normal to sample just after its cool enough to use
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  • SimonSimon
    on 1508797012:
    :lamp:  Rest little beans don’t you cry I’m gonna drink you when it’s time KK
    Hahaha! Ah... the tragic yet delightful poetic justice... XD
    on 1508848477:
    Question if I may: Which brew method would not require the "age post-roast"?
    Yeah filter methods (pourover, Aeropress etc) don't seem need as long, but still is good to rest them so that the flavours develop. They just don't need as long as something as say espresso, which is a very volatile, aggressive brewing method. If things haven't yet stabilised within the bean it can be tricky to get a good flow of a shot, or even decent flavours. That being said, there are always exceptions! Best to experiment, try a coffee each subsequent day after being roasted and take notes for sure :)
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