Hello! I wanted to use this space to Introduce myself. My name is Chris Lowe. I’m a father of two , a veteran, and the husband of an incredible woman. I was born on the west coast of Canada and raised on the beautiful island of Bermuda. I moved to the States and after some time met my wife, and you know the rest 🙂 .
Throughout my travels I have always held cooking and science close to my heart. Between cooking meals, brewing beer and expanding my pallet with food and beverages, my house has become increasingly interested in growing our own veggies, and using a decent amount of organic and non (or lightly) processed products.
I have always displayed a huge passion for cooking and recently started roasting in order to make ethically sourced coffee a more affordable staple in our household and quickly found a love for the art of roasting and the pleasure in sharing this wonderful thing with others. Whether in an espresso based drink or drip, pour over or French press, I truly hope you enjoy your coffee knowing that those 150 or so coffee beans that you brew and ingest daily have been roasted with an artisan’s care.
Coffee actually benefits from rest period.
When it comes to making the perfect cup of coffee, the quality of the beans is crucial. However, another important factor that is often overlooked is the resting period after roasting. Allowing freshly roasted coffee to rest for approximately one week before brewing can significantly enhance the flavor and aroma of the final cup.
Enhancing Flavor Profile
Freshly roasted coffee beans undergo a process known as degassing. During roasting, carbon dioxide and other gases are released, which can result in a sour and unbalanced taste if brewed immediately. By letting the coffee rest, these gases dissipate, leading to a smoother and more refined flavor profile. This resting period allows the beans to develop their full potential, bringing out the nuanced flavors that coffee connoisseurs cherish.
Improving Aroma and Smoothness
In addition to enhancing the flavor, resting freshly roasted coffee also improves its aroma and overall smoothness. A week of resting allows the volatile aromatic compounds to stabilize, intensifying the fragrant notes that define high-quality coffee. Brewed coffee made from rested beans typically exhibits a more aromatic essence, elevating the drinking experience. The smoothness achieved from proper resting can make a significant difference, resulting in a rich, satisfying cup that is pleasant to savor.
Conclusion
In summary, letting freshly roasted coffee rest for a week before brewing is a beneficial practice that can markedly improve the quality of your coffee. By providing time for degassing and allowing the flavor and aroma to develop, coffee enthusiasts can enjoy a noticeably superior brew. Embracing this simple step can enhance your coffee experience significantly.