Yep, with AIR.Originally Posted by 2A2F282235273F3427460 link=1241879367/0#0 date=1241879367
Forget half of what you read on this forum and others, you can drink them as soon as they are cool enough to go into your grinder hopper!
They will be super bubbly out of the group handle and pours that look like 100% crema are common. It will settle in the cup to a more normal crema depth though and will be quite drinkable. It might not give you the best indication of how this bean really is but you will get an idea of the roast depth and initial flavours.
Then leave the remaining beans for a couple of days rest before pulling a shot. You should taste and smell an improvement.
Leave them for a couple more days... etc etc... until you are out of beans.
Take copious notes along the way and determine where YOU like the rest period best for that bean and use it as a guide on your next roast of that variety.
If you want to simulate a more rapid process then grind them and leave in the air for 10,20 or 30 minutes (grinds on a plate for maximum surface area to the air). However this will be tricky to do with any amount of consistency.
By far the best bet is to roast every few days so you can get a whole lot of beans into a cycle of maturation and then be drinking beans from a range of dates on each future day.