Timeline for Why is it not recommended to drink coffee immediately after it's roasted?
Current License: CC BY-SA 3.0
11 events
| when toggle format | what | by | license | comment | |
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| Jan 28, 2023 at 20:06 | comment | added | bfris | It's worth noting that outgassing CO2 also produces a lot of foam during brewing or making espresso from very freshly roasted beans. I agree that 4 days is a good rule of thumb for rest. In practice if you're buying roasted beans, you'll rarely be able to find beans less than 4 days roasted and lucky if you find beans roasted less than a month ago. | |
| Apr 7, 2020 at 15:14 | comment | added | MartinJH | Just made an espresso from beans roasted yesterday - and it's true! It tastes metallic :P | |
| Mar 30, 2019 at 0:42 | comment | added | CivFan | What's the policy for sourcing in this Coffee Beta section of Stack Exchange? My jerk reaction is to downvote for lack of sourcing. | |
| Feb 23, 2016 at 12:45 | comment | added | schvaba | @Chris_in_AK I have a roaster next door and went to ask him about this as soon as I saw this post. They actually serve coffee that's been resting for 7 days because it has the richest (best) taste that way. Apparently, also taking into account the other answers, the "optimal" rest period varies strongly across different bean types (the doppio I'm drinking now is made from unwashed beans). Would be nice to have a comparison for different types of beans. However, this would be difficult if "optimal taste" is used for judging as it's quite subjective. | |
| May 1, 2015 at 17:42 | comment | added | Rick G | @JavaCake in case its not 100% clear, "greatly increases aging" means this is not a good idea. Grinding coffee beans more than about 15 minutes before you use them will significantly degrade the flavor of the coffee. | |
| Apr 30, 2015 at 0:17 | comment | added | John Snow | I can tell you from experience that when cupping my work's coffee, less than four day old coffee had a significant difference in flavor, leaning towards a tin or aluminum flavor rather than flavor from the salts and acids. I do believe that what you report, is what you experience, but we set those days based on flavor. When I have customers buying our coffee, I tell them how long we wait, because we wait that time for a reason. | |
| Apr 29, 2015 at 23:42 | comment | added | Suspended User | 4 days is quite a bit of time for most varieties of bean. A few varieties benefit greatly from 3+ days of rest, however I believe that is the minority. It's possible your work place made that a standard to avoid serving/dispensing those varieties that need the extra time too early. That being said, I find that almost all of the beans I roast do well with 12 to 24 hours of rest. I notice peak flavor consistently around 24 to 72 hours post roast, and then it drops off after. Waiting 4 days for most of my beans would miss their optimal window. | |
| Jan 27, 2015 at 21:25 | vote | accept | JavaCake | ||
| Jan 27, 2015 at 21:20 | comment | added | John Snow | Coffee degasses and oxidizes faster when ground due to exposed surface area. So yes, grinding coffee greatly increases aging, but not at an ideal rate. | |
| Jan 27, 2015 at 21:16 | comment | added | JavaCake | To extend the question a little. What if the coffee is grinded and left to deoxidize for one day, would it be sufficient to accelerate the process? | |
| Jan 27, 2015 at 20:56 | history | answered | John Snow | CC BY-SA 3.0 |