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Letting it rest.

 
 
 
 

I am always really surprised when a coffee gets much better after letting it rest a few days or so it seems.

It's the funny thing with coffee that different  beans are going to be afflicted different with the off gassing process than others. I have found that if there is a specific coffee that I am getting consistent under extracted notes from when I first started brewing it and it is fresh that if I can give a few more days it will normally come around.

The good and the bad with fresh roasted coffee is that it's giving off CO2, this gas normally protects it from staling if the beans are kept in a package because it pushed the oxygen out. And if I can assume or guess a little here I think in brewing it can at times get in the way of the water mixing with solids that come out of the coffee. So when brewing a normal brew time is not going to be able to get all the solids out that you would normally be able to.

With really fresh coffee that you get, I like to start off using something other than an auto-drip machine or an espresso maker. The reason is in those machines you cannot control for off gassing nearly as much as in manual machines. Basically you are just stuck with the time limited of the machine.

What I like to do is use a manual method such as a press or drip cone or something. The reason is that in those forms of brewing you can pour enough water over the grounds to wet them and at this time you allow the gas to come off the grounds. At this time when you pour just enough water over them to wet the grounds you should wait under there are no more bubbles coming off the grounds, this normally takes thirty to forty five seconds. This is especially critical in a pour over cone like a Hario V60 or Mellita.

Overall, a manual method is great for use with fresh coffee if you can't get good result from an automated method!

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REVIEWS & COMMENTS

  • @BROSEPH

    intrepid510 | Wed, 04/11/2012 - 15:45

    Agreed, it's hard to wait on them especially when you know it should be good, I know without having something else handy its hard to wait.

  • WHEN I WAS IN LA, I'D ORDER

    broseph | Tue, 04/10/2012 - 11:00

    when i was in LA, i'd order from klatch and get beans within 24 hrs of roast. really hard to hold off, but worth it.

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  • @HOONCHUL

    intrepid510 | Wed, 04/04/2012 - 01:04

    I find that it's much easier to do this than to grind coffee and let the air stale it a bit before brewing.

  • @CHAMIE

    intrepid510 | Wed, 04/04/2012 - 01:02

    Yeah I tend to get into a rut too, and it bleeds over to different coffees. While an espresso might have worked well for one, I sometimes don't switch to something else when a new coffee isn't working out.

  • THANKS FOR THE TIP. IT MAKES

    hoonchul | Tue, 04/03/2012 - 23:50

    Thanks for the tip. It makes perfect sense to me to use the manual method for fresh coffee, even though I never would have thought of it on my own.

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  • YOU GUYS ARE GOING TO MAKE ME...

    Chamie | Tue, 04/03/2012 - 09:24

    ...break out of my moka pot mode and invest in a decent pourover just so I can experiment. I really like my Bialetti, but maybe I am getting into a bit of a rut..

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  • @JBVIAU

    intrepid510 | Tue, 04/03/2012 - 01:59

    I think you can with the bonavita but I only just got it so I have yet to try anything as advanced as that.

  • GOOD POINT

    jbviau | Mon, 04/02/2012 - 21:32

    Yeah, some coffees age differently than others--truth. For example, this Klatch Brazil Fazenda Rainha is morphing quite a bit even going into week 3. I've read you can force a little bloom using the Technivorm; true with the Bonavita, too?

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