Roast/ Rest

[Mister Moo]

Originally Posted by floydpink

From what I have read, after roasting, there is about a 12 hour period when the beans are releasing gasses.

SweetMarias awesome website recommends keeping the beans in a glass Mason jar with the lid on loosely for 12 hours then storing airtiight.

Is it abot 24 hours before the beans are ready for the mill???

What coffee tastes like, restwise, seems to vary a lot according to the brew method, bean and roasting profile. I gotta say that my first batch of fresh-roasted coffee with 12-hours rest was about 11-teen times better than any coffee I ever had bought before... maybe 12-hours is a fair minimum before grinding and brewing*; you might find the REAL sweet spot may not show up for as long as three days or more, post roast.

Espresso brewing shows post-rest flavor development more profoundly than drip or press in my experience. Not much in espresso tastes really good to me until 48-72 hrs rest but, with a press, I'll brew happily after 24, mostly; turkish can taste great right after you roast it; with the fine grind, boiling, sugar and cardamom how can you tell how developed the beans were, anyhow?

*or whatever. I drink plenty an hour after I roast it - wth - life goes on, even with underdeveloped coffee.