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Question for the group: Does a longer rest time actually matter for home roasted beans?
I tried pulling shots right after roasting for months and they were always sour. Then I let a batch rest for 5 days and the flavor smoothed out completely. Who here rests their beans for a specific number of days and who just uses them whenever?
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noah8802mo ago
Man, do you really think 5 days makes that big a difference? I've pulled shots off beans that rested 2 days and they were fine, maybe a little wild but not sour. I call it "resting" when I forget about a bag for a week, not some science experiment. If your grind or temp is off, a few extra days won't magically fix that. People get way too wrapped up in this stuff like it's rocket science.
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jordan3302mo ago
Have you actually tried side-by-side at day 2 vs day 7 same bag?
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