Found a local roaster about 11 minutes from my house! This was roasted today. I was told not to use it for espresso right away and wait 5 days. I'm a beginner… Why do I need to wait to use it for espresso? I didn't think to ask the nice gentleman who gave me my order.
by kaibacorp345
17 Comments
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Beans have to degas + more aroma if it rests
I love as fresh as possible cuz of the massive amount of crema 😂 not proper but I’ll always make one asap cuz it’s fun and I enjoy it.
I roast myself and the comments here are spot on. No worries if you want to try one today, just know that the flavor should improve greatly in the next 3-5 days. Your shot dynamics will also change, so personally I don’t like wasting beans for dial in knowing it’s going to shift in a few days.
As someone else pointed out, freshly roasted beans have co2 that is released as time goes on and if you use beans too quickly after roasting they’ll usually be kind of sour.
That being said I roast my own coffee and I’ve tried it even a few hours after roasting and for espresso and yes, it’ll be on the sour side but if the beans are good and the roast is good, it’ll still be pretty good.
If you’re up for experimentation, make yourself a coffee every day with the fresh beans and note the difference.
Roasted beans have a lot of CO2 in them and they lose it over time, this is degassing. It affects the flavour and texture of the coffee. Crema is CO2 trapped in fat, creating an emulsion caused by the temperature of the water and pressure at which espresso is created. Generally, people recommend waiting in 2 weeks for the beans to “rest”, they will taste better and be more consistent.
They will lose their fresh taste after about 4-weeks, but that theory is being tested and actually it can be much longer, especially if the beans are sealed in an airtight container
However, enjoy your beans as you wish, you don’t have to do what anyone else says as long as it tastes good to you, but, it can be a nice experiment to see what the taste differences are.
The taste notes indicate a light roast, this will be hard to dial for a newbie, and if you dont already know you like lighter roasts, it might also confuse you as typically a “sour” shot is because its not dialed correctly, but this you should expect to be pretty sour even when perfectly pulled.
Let it rest so it can degas. Carbon dioxide will leave the beans during resting and makes for easier extraction. Using too fresh coffee will make your brews inconsistent. Blocking the way for water to extract the volatile compounds (aromas)
Also, the coffee can open up if you let it rest. I would rest the coffee longer for espresso. But, listening to the roasters advice is probably the best.
Knock three times if it’s ready my darling!
I love District Roasters!
Such a great group of folks!
I’ve used this for espresso before and usually wait around 5 days before using.
Ayyyee, I just got the same beans
You should wait for it to degas. However, I roast at home and often I will try a shot 24 hours and 72 hours after. It provides insight into the different characteristics of coffee, everyones tastes are different.
I’ve been meaning to check them out. Right in my neck of the woods, too.
To really understand this, make a cup every other day and see the change
Do yourself a favor and get their Ethiopian at Siphon as a siphon brew. One of the best coffees I’ve had.
A fellow Houstonian 🫡
A roaster’s trick: grind your dose but leave it for 10-20 **minutes**. The extra surface area exposed by the small particle size of coffee grounds will permit more CO2 to escape over time. One roaster said he’d sometimes leave grounds out overnight for ultralight roasts from the same day.
You can also try [cupping](https://www.youtube.com/watch?v=cSEgP4VNynQ). This will at least give you a sense of the bean’s aromatics and flavor notes.
Both of these things are employed by roasters who want to tweak parameters but can’t afford to wait days or weeks for coffee to rest.
Hope that helps. Happy tasting