12
I thought the whole 'resting beans' thing was just coffee snob talk
For years, I just opened a new bag of beans and brewed right away. I figured fresh was best, no question. Then a barista at my local shop in Austin told me to wait a full week after the roast date for my usual light roast. I was sure it was nonsense, but I tried it with a bag from a roaster I trust. I marked the date and waited seven days. The difference was real. That first cup after waiting was way smoother, with more fruit notes and less of that sharp, grassy taste I sometimes got. It made me actually taste what the roaster meant by the flavor notes on the bag. Now I always check the roast date and plan ahead. Has anyone else had a specific bean that really needed that rest to shine?
3 comments
Log in to join the discussion
Log In3 Comments
nancy27521d ago
That sharp, grassy taste you mentioned is exactly why I started resting mine too. I had this Ethiopian bean once that tasted like straight up green bell peppers on day two, but after a week it was all blueberries and honey. It was a total game changer for me.
7
sam53021d ago
My old truck runs like garbage on a cold start, but smooths out after a few minutes. Same basic idea.
6