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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.
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.