Originally posted by isomac
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My personal experience is that very fresh roasts get a lot of zing from the CO2 that's being released aplenty by the beans (it imparts it's own type of acidity), and that veils a bit the real varietal flavors. I normally give my fresh roasted beans between 2 and 7 days to rest depending on roast level. The darker the roast the less time it needs to rest. For example, my last roast of Colombia La Esperanza Geisha that I roasted light (just before end of FC) tasted best to me somewhere in between 7 and 10 days post roast.
But then again, it's important what tastes good to you so if you enjoyed you very fresh roast then dig into it
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