Resting Coffee for Optimal Flavor

Coffee roasting is an art that requires skill, precision and patience. Once the coffee beans are roasted, it is essential to allow them to rest before brewing. This process is known as "resting coffee" and it is crucial for achieving optimal flavor. In this post, we'll explore the science behind resting coffee and why it's so important.

First, let's talk about what happens during the roasting process. As coffee beans are heated, they undergo a series of chemical reactions that give coffee its unique flavors and aromas. During the roasting process, gases are released from the coffee beans, including carbon dioxide. If coffee beans are brewed immediately after roasting, these gases can interfere with the coffee's flavor and aroma.

Resting coffee allows the gases to dissipate, which allows the coffee to reach its full flavor potential. The recommended time for resting coffee varies depending on the type of coffee, but it typically ranges from 24 to 48 hours. At Pitts Perfect Coffee, we rest our coffee for up to 72 to 96 hours. During this time, the coffee's natural flavors and aromas will continue to develop, becoming more balanced and nuanced.

Another important factor to consider when resting coffee is the packaging. Coffee should be packaged in an airtight container to prevent the loss of flavor and aroma. It should be kept in a cool, dry place, away from light and air.

When it comes to brewing, it's best to wait until the coffee has been rested for at least 24 hours before brewing. This ensures that the coffee will be at its peak flavor and aroma. If you can't wait that long, try to wait at least 12 hours before brewing.

In conclusion, resting coffee after roasting is an essential step for achieving optimal flavor. It allows the coffee to reach its full potential and ensures that you'll be able to enjoy the best possible cup of coffee. So next time you buy coffee, make sure to check if it has been rested before brewing. It will make a big difference in the taste of your coffee.

References:

1. "The Science of Coffee Roasting" by Scott Rao, Published by Scott Rao, 2018

2. "Coffee: A Guide to Buying, Brewing, and Enjoying" by Kenneth Davids, Published by Broadway Books, 2001

3. "The Coffee Roaster's Companion" by Scott Rao, Published by Scott Rao, 2014