There is a lot of speculation about how long to allow coffee to rest after roasting prior to cupping, see this post and this post, and it has been discussed at length at home barista and other places too. But how would you describe the flavor of coffee that has not had adequate resting time? From experience with a particular bean generally roasted to City it seems that the flavor is tainted at 2 days. It is a much cleaner cup after 3-4 days. But I have trouble describing that particular flavor in SCAA terms other than "taint". It seems to be vaguely salty + a lot of something else very destinctive that I can not describe. I would like to be able to detect and describe that flavor when I move to another bean and profile to be able to better know whether the profile/batch was a dud or I need to recup in a few days.

1 Answer 1


To me, the more likely result of insufficient "rest time" is a lack of flavor. It tastes like coffee, but without enough depth of flavor. In that case, I will simply let it rest for two days, then try the coffee again. Usually there is a noticeable improvement.

In some cases, the flavor will not improve with more rest. That means that I did not roast the bean far enough. So I make a note to roast a bit longer (10 to 15 seconds) next time.

  • So would you say it is then a bit herby or green?
    – Nick
    Commented Dec 8, 2016 at 11:53
  • @Nick not really any specific flavor
    – Rick G
    Commented Dec 29, 2016 at 22:49

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service and acknowledge you have read our privacy policy.

Not the answer you're looking for? Browse other questions tagged or ask your own question.