Hi all,
Ive been thinking about rest times lately and have started to question them. I used to wait a good few days before dipping into fresh coffee however lately Ive been giving it 24 hrs if its lucky and have great results - nice, fresh coffee.
In the plunger the bloom is something you need to take a little more care with, but thats nothing major. Ive only just got my hands on a La Pavoni lever so Im keen to see how fresh coffee might affect that. As the wind blowing in the wrong way seems to be able to affect the results with this thing Im sure freshness will need to be taken into consideration.
What are your thoughts on rest times? Is there a golden rule? Do some beans need longer, and what is the reason for this? Would you use one roast after one day for one method (eg. plunger) that youd wait another few days for another method (eg. espresso)?
How long would a cafe that has a local roaster wait before filling their hopper?
Im keen to know everyones thoughts, and practices around this. I understand the need to degas, however some people mention waiting a week or more before giving some roasts a try, which goes well above the need to degas.
Thanks all, Im looking forward to your responses.
Cheers,
Matthew
Ive been thinking about rest times lately and have started to question them. I used to wait a good few days before dipping into fresh coffee however lately Ive been giving it 24 hrs if its lucky and have great results - nice, fresh coffee.
In the plunger the bloom is something you need to take a little more care with, but thats nothing major. Ive only just got my hands on a La Pavoni lever so Im keen to see how fresh coffee might affect that. As the wind blowing in the wrong way seems to be able to affect the results with this thing Im sure freshness will need to be taken into consideration.
What are your thoughts on rest times? Is there a golden rule? Do some beans need longer, and what is the reason for this? Would you use one roast after one day for one method (eg. plunger) that youd wait another few days for another method (eg. espresso)?
How long would a cafe that has a local roaster wait before filling their hopper?
Im keen to know everyones thoughts, and practices around this. I understand the need to degas, however some people mention waiting a week or more before giving some roasts a try, which goes well above the need to degas.
Thanks all, Im looking forward to your responses.
Cheers,
Matthew



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