Coffee Appreciation

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mmccarthy

Also regarding the discussion around coffee tasting best anywhere around 3-8 weeks post roast. Any ideas on the reasoning? The only thing I could think of was more degassing leads to less crema, which in turn leads to less bitterness, for espresso at least. Though if this were the case, I imagine there wouldn't be such a strong case for filter coffee as the higher CO2 content only really manifests itself in a larger bloom when brewing filter (as far as I'm aware at least!).

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Stevethecoffee in reply to @mmccarthy

I don’t actually know is the answer, and without wishing to join in the deafening chorus of half-understood coffee science dick-measuring that coffee people do, I think it’s to do with the way the oil in the coffee is developed wrt heating method. I’m happy enough to have tested that 3 week coffee tastes better than 3 day coffee the way I roast it without getting too much into the why and the how.

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mmccarthy in reply to @Stevethecoffee

To be honest as I was writing it, I figured the answer is "go read this massive dossier of papers on the subject" or "no one knows". At this point I've studied enough science to be comfortable in the "I don't know why it works, but it does" camp!