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  • I've heard a lot of people saying they taste tested the coffee best at three weeks but I think the half understood dick waving science doesn't back it up (for filter at least)

    https://scanews.coffee/2018/04/18/preserving-freshness-race-time-25-magazine-issue-4/ suggests that there's a drop in flavour 12 hours after roasting

    The Roasters Guild has also taken up the challenge over recent years. It organized a series of member-driven sensory experiments to investigate, and collect data on, the coffee aging process and how different packaging types have a perceptible influence on quality. One particular test was designed to assess how different resting times after roasting before packing affected the coffee flavor profile. Four resting times (0, 12, 24, and 48 hours) after the roast date were chosen and cupping scores were collected for each sample. The results highlighted that coffees with longer resting times before packing showed a steeper linear decline in quality. The findings also support the ZHAW research team’s work into the effects of off-gassing and how changes in aroma composition can affect coffee chemistry

    I personally leave it three weeks too though.

  • The resting time before packing is interesting as an entirely different factor in aroma development and staling. I always thought it holds a lot better if you get it sealed in a bag within 24 hours. There’s nothing in there about different roasting methods peaking at different times. TBH maybe it doesn’t vary according to roasting type, it would need double blind testing and standardising samples between different roasting machines would be almost impossible. All of which points towards “do you like it? Good. Enjoy your coffee.”

    My nonsense is based largely on people with air roasters recommending peak flavour between 1 and 2 weeks and me finding coffee in the back of a kitchen cupboard 8 weeks after roasting and thinking “fuck me that’s great” leading to proper cupping experiments on this which confirms 3 weeks onwards FTW.

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