[Homeroast] Resting coffees after roast

Doug Hoople doughoople at gmail.com
Tue Mar 23 17:30:39 CDT 2010

I might add here the observation that darker roasts are "ready" earlier than
lighter roasts.

One of the possible reasons is that the "bright" flavors appear to be
"brightest" just out of the roaster. In some cases with bright, acidic
coffee, lightly roast, that might just set your teeth on edge it's so

When the volatiles combine with the natural acidity of the bean and the
higher acidity of lighter roasts, blowing off the volatiles by resting a few
days to tone things down a little makes a lot of sense.

Darker roasts appear to mute the high, bright notes, and so are ready

Does any of this make sense?


On Mon, Mar 22, 2010 at 10:01 PM, Bob Hazen <peatmonster at comcast.net> wrote:

> My mileage >is< different!  (grin)
> I have had great coffee with beans still warm from the roaster.  That's
> often when drifty, volatile flavors are alive never to be seen again.  With
> a coffee where this is most evident, I notice a drop in flavor at about 1-2
> days, then it peaks with low notes (minus the volatiles) at 3-4 days where
> it starts a decline.
> It has been quite interesting to taste the different flavors at various
> ages.  I hesitate to embrace any rules of thumb, only that the flavors are
> time dependent.  It's worth defying conventional wisdom and cupping some
> young coffees.
> Bob
>> And I can't think of anyone that says drink the coffee immediately after
>> roasting. The recommendations I've heard are to let it rest, sometimes at
>> least 48 hours before it's really drinkable.
>> My roasts increase their flavor from 24 hours out to almost a week,
>> sometimes longer. I've never had a roast last longer than 10 days or so and
>> I can't say what happens after that.
>> Your mileage may vary.
>> Frank
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