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Just realized the old guy at the roastery in Tulsa was right about resting beans, and I wasted 2 years
I used to grind my beans the same day I roasted them because I liked the smell, simple as that. About a year ago I was standing in a small roastery in Tulsa and an older guy behind the counter asked when I ground my last batch. When I said same day he just shook his head and handed me a bag he'd roasted 4 days earlier. I tried it at home the next morning and the difference was not small, the sour bite was gone and the chocolate came through. Now I let everything sit at least 3 days in a jar with the lid cracked, and my pour overs taste way better. I felt kind of dumb for rushing it all that time, but nobody ever told me. How long do you all rest your beans before you grind, and does it change for darker roasts?
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terry_barnes8d ago
Tulsa guy saved me too, now I wait 4 days minimum lol.
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