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Nice one. WRT resting and optimal freshness it tends to depend on the amount of
convection used during roasting. On my kit which is low convection, the coffee tastes
best about 3 weeks post roast. It’s so smooth, rich and defined at that point. That
continues up to about 8 weeks when it starts to drop off but not suddenly. Prior to the
3 weeks it’s more edgy, less than a week and it’s just not nearly as sweet or defined.That's interesting! Does that hold for any brewing method? I've only ever heard that you should leave it for a few days after roasting.
Ironically, I've had an order arrive today (only ordered on Tuesday!), but I might order some of the Rwanda next week so that I can leave it alone for a couple or three weeks.
peter_h-
Yes whatever brewing method it’s good if you can leave our coffee for 2 or 3 weeks. Don’t plan your life around it or anything, it’s nice whatever you do with it. At home generally I end up drinking reject roasts or grabbing very fresh coffee because I’ve run out, but whenever I do actually practice what I preach (usually more by luck than judgement) and have coffee at 3 or 4 weeks post roast it’s always remarkably better.
That’s just my stuff, it’s probably different for other roasters using different kit. Wherever it’s from though really don’t stress as long as it’s less than a couple of months old.
Stevethecoffee
Nice one. WRT resting and optimal freshness it tends to depend on the amount of convection used during roasting. On my kit which is low convection, the coffee tastes best about 3 weeks post roast. It’s so smooth, rich and defined at that point. That continues up to about 8 weeks when it starts to drop off but not suddenly. Prior to the 3 weeks it’s more edgy, less than a week and it’s just not nearly as sweet or defined.
Roasters using high convection machines like Lorings and Petroncinis tend to get better results at 3 days to 3 weeks, with drop-off happening a bit earlier, but you should still expect great flavour at 6 weeks post roast provided it’s well packed and stored. I think the freshly roasted thing gets a bit over played.