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how long do you rest coffee after roasting before cupping? I keep getting different answers

Y
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how long do you rest your coffee after roasting before you cup or brew for quality check?

I keep getting different answers. some say 24 hours is enough for filter. some say minimum 7 days for espresso. some say 2-3 days for any brew method. I also read about CO2 degassing and how it affects extraction but I am not sure how to apply this in practical daily workflow.

my current practice is 3 days rest for filter before I cup. but sometimes I wonder if I am cupping too early and my evaluation is not giving accurate result.

what is your actual practice?
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8 Replies
K
satu minggu yang lalu
This is something many roasters disagree about and I think both the origin and the roast degree affect how long degassing takes. For light roast CO2 release is slower so rest time should be longer. For medium to dark roast degassing happen faster. My general guideline based on what I observe in my work: light roast filter minimum 5 days, medium roast filter 3-4 days, espresso any roast level minimum 10-14 days. These are not scientific measurement, just what I observe to give consistent result in my workflow.
H
satu minggu yang lalu
in Vietnam most roaster do not rest very long because local market prefer fresh roast with CO2 still present, that texture feel on the tongue. but for specialty evaluation I follow 4-5 days minimum for filter cup. for espresso I try to wait 10 days before decide if profile is working or not.
E
satu minggu yang lalu
i have different experience sometimes, i cup at day 2 and the coffee taste actually very good already. maybe it depend on the bean? or maybe my cupping skill is not accurate enough to detect the difference haha. but 7 days for espresso feel very long to me, i already cannot wait after 3-4 days.
Y
satu minggu yang lalu
haha yes I understand this feeling completely. maybe we should trust our own cup result more and not follow guideline too strictly. if at day 3 it already tastes good, maybe that bean just degas faster than average.
M
satu minggu yang lalu
what I think is most important is to be consistent with rest time when you compare different profiles. if you cup one profile at day 3 and another at day 7 the comparison is not fair and you might choose wrong one. so I always cup at same day after roast for internal QC purpose. for customer delivery I add more rest time on top of that.
W
satu minggu yang lalu
for espresso i wait minimum 7 days, sometimes up to 14 days for very light roast. the first 3-4 days the coffee just taste flat and sour to me regardless how good the bean is. i think 7-10 days rest for espresso is already well established recommendation in specialty community, not just personal preference.
L
satu minggu yang lalu
rest time also depend on climate and storage condition. in humid environment degassing is slower because moisture affect CO2 release from bean. in dry climate bean degas faster. so guideline from roasters in Europe or Japan maybe not apply same way in Southeast Asia where humidity is high all year.
T
satu minggu yang lalu
this is very useful for me. I was resting only 2 days before cupping. now I will try to extend rest time and see if my evaluation become more accurate. did not know humidity also affect this.

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