Coffee brewed directly from the roaster contains combustion products. It will taste woody, unpleasant and flat if these combustion components are used. The species and variety of coffee utilized, as well as the way it is stored, all play a role in determining how well a coffee ages over time.
Although the beans have cooled after being removed from the roaster, they are not yet fit for consumption. In order to get the most flavor out of a dish, you should let it cool and congeal for at least 15 minutes after it has been removed from the oven before slicing it, or wait until a loaf of bread has been withdrawn from the oven and allowed to cool and outgas its yeast byproducts.
While some coffees can be enjoyed within hours, the vast majority of them require at least one day of repose, and many require three days. Resting time for coffee beans varies from one to three days, depending on the quality of the beans.
As the flavors open up and become more distinct, a cup of coffee with more clarity is produced by allowing the coffee to rest for between 5 and 14 days after roasting, When coffee beans rest, the flavor they retain rather than the trapped CO2 that causes the extreme acidity and sourness in newly roasted beans is what you'll get out of them.
After roasting, there are a variety of ways to cool the beans. Try using Air-Cooling, a Bean Cooler you can build yourself, or a colander is one of the most commonly utilized methods.
It all comes down to the method of roasting. Roasting coffee affects the "aging" process in a variety of ways.
It was considerably faster for darker roasts to degas than for lighter roasts to degass. The degassing process of faster roasts is also more slower.
Depending on how light or dark your coffee was roasted and how quickly it was roasted to that color, you should rest your coffee for varied lengths of time. As a result of the roasting process, the coffee has a higher porosity.
Other Questions about Coffee
Questions not about coffee (but important to coffee)
OCM (OnCoffeeMakers.com) was started in 2007 with the first webpage about coffee machines. And for a number of years, we focused on helping people find their desired coffee machine (we still are helping folks with that! So, if you are looking for coffee machines for office or restaurants - check out the link).
In 2010, we started getting enquiries on restaurant marketing and we start to help food and beverage brands with their marketing. Below are campaigns and events that we have done over the years:
OCM's campaigns: F&B Marketing Ideas by OCM
OCM's Events: F&B Industry events by or with OCM
Check out this restaurant marketing guide to learn more about the many campaigns and companies we have worked with.
Since then, we have also created many marketing workshops and classes for the F&B industry. Many of these modules are still running in tertiary institutions such as Temasek Polytechnic Skillsfuture Academy and also ITE College East COC classes, below are some snippets of our lectures and workshops:
OCM’s F&B workshops: Food and Beverage Marketing Lectures | Workshops - click to watch classes on customer journey map, JTBD and more.
So, if you are looking for industry practitioners to help you scale your coffee or F&B businesses, do drop us a message or book an appointment. Do also check out our various social media platforms on regular F&B and coffee market updates:
For regular coffee (F&B) related videos: OCM Youtube
For Daily Coffee Inspiration (fun coffee content): OCM IG
For insights into the coffee (F&B) industry: OCM LinkedIN
PS: For the coffee lovers, we continue to share coffee articles (and videos) and have also started a free coffee class section (with free online coffee training supported by coffee partners).