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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.
Stevethecoffee-
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.
This sort of stuff is exactly why I picked up a little hand-roaster. Though I'm having a bit of buyer's remorse at not picking up the Hive instead. Looking forward to some experiments!
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I was still drinking one of your experimental kilo bags from October/November in late march. Tasted great. In fact, I liked the the last bag more than the first.
I was 3 kilos deep at that stage
mmccarthy
Weepsie
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
I personally leave it three weeks too though.