I have a question about the peak time for freshly roasted coffee to be used when they are removed from roaster. I understand that straight from roaster coffee has little aroma and taste flat without proper flavors to be developed on early stage. I also get that aromatics gradually decline after coffee roasted. But the peak and resting time before coffee ground and used for espresso or filter. What is the main reason besides carbon dioxide as the major gas produced during roasting to have coffee rest? Does CO2 out gasses first before aromatics? Also does it mean that more complex coffees, particularly from East Africa that have those incredible fruity and flowery flavors are best to be used straight from the roaster as super fresh rather than be used from 3 to 4 days after roast? Any reason behind that? If aroma dissipates quickly from the time coffee roasted what about the rest elements such as body and acidity? With espresso what is a major factor behind the concept that if coffee is too fresh, 2 or 3 days after roast it should be increased in dosage and run longer? Does it mean that more coffee in the puck and longer extraction would reveal more flavors and help to tame bitterness and acidity of freshly roasted coffee? I have done this before and noticed how balanced shot was where it smashed the bitterness down and stabilized the acidity or what we call as sourness of freshly roasted coffee. What is scientific approach for that? Espresso is a different piece of art comparing to filter coffee.
Posted on: Tue, 19 Nov 2013 06:02:30 +0000