A Beginner's Guide to Resting Coffee 

I agree with the charming lady above me, hang in there you got this💯

Wishing you a more calm 2022!

Im just happy i adapt to my surroundings, so i eventually stop reacting to whatever makes me stressed, sad, angry, or scared - kinda like getting spoiled, only opposite. Some people think we will come to heaven and everything is going to be awesome and full of love and happiness all the time, but it seems more likely that we will evolve towards "inner peace". Bad experiences makes us less spoiled, while good experiences makes us more spoiled - and thats why "sado massochists" are your friends XD

I'm confused. I make espresso with a dark roast bought locally in proper bags, etc, including CO2 valve. After watching his previous video on various storage containers the trial after 4 or 6? weeks resting showed very little difference in coffee quality. On that basis I buy some 2kg of beans in 4 bags at a time which generally last a month. I only charge the grinder on a need basis and fold the bag such as to exclude as much air as possible. All this works for me and I certainly can't tell the difference from probably 3 or 4 days from roasting through to a month later. No doubt I will be told that my advanced years has greatly reduced my taste buds. Such is life.

@@frankweaver301 I don't do espresso but for my standard pour over, dark roasts seem to last in flavor much longer than a light roast which seems to lose its unique flavors within a week.

It’s highly precise as well!

you can have a good cup of coffee without this lvl of "complicatedness". just not the best posible cup of coffee.

Perfection is a collection of little things done right. Coffee just so happens to have a lot of little things to keep note of.

It's not complicated - it requires knowledge which James Hoffman provides via his videos.

Looks like that, but it's really not. It's simply a few set of rules, that's all. You want your coffee to be rested a bit and then brew it, the brewing process is usually overly complex due to what people on the Internet think what is best. The nice thing about James is that he often debunks this and makes it simpler. :) You can use a scale to weigh the same each time and things like that, which sounds complicated, but also really isn't, it just gives you the possibility to brew the same cup each time. But when you don't have all that (like me, travelling at the moment), you just use whatever you have and enjoy. I travel with an Aeropress and small hand-grinder, not the best grinder, but a great balance between good enough and portable, the fact I'm grinding my beans on the go is already so much better than not. That's how you should approach it I think.

I feel you bro

you had a great year then ;)

Amazing

the evolution the progression

It's the classic Hoffman Effect. :)

Plant food 🎉

😂 Extra dark roast

Ooh! The master Uruguay!

Welcome to the club. 😉

Almost the same case was for me half a year ago (now doing aeropress, cezve/ibrik). Welcome to the club 😉

Same 🤦🏻‍♀️ I’m like $400 in on a pour over machine and burr grinder, and have a $80/mo beans subscription because of this man. My tastebuds have never been happier nor my wallet emptier 🎉😑🤣

Keep at it. Coffee is a great hobby.

Indeed😮

Imagine getting beans that freshly roasted xD The minimum I can get is beans roasted two weeks earlier but usually goes up to a month

Hm, I wonder if filming that might make it too hard to give an accurate color, with the limitations of a camera. But I suppose hes trusting that if you are bothering with these kinds of nitpicky factors, you bought coffee that communicates the darkness of the roast

@@skeetsmcgrew3282 we roast our own from green beans. I agree that doing a good job of color matching can be a problem. Some pure white in the frame , then white balancing might help.

Colour isn't the best indicator of the roast degree... Hypothetically - you could have a 12 min roast with 20% DTR, or a 7min roast on the same machine with 25% DTR that is potentially darker in colour, but not exactly darker in flavour. Colour is the a good indicator, but it depends on so many factors, (probably why James has left this out on many of his videos). Cheers

Dave's not here, man.

Love all your reviews. Don't always have the time to check them all, but I check as often as I can. Keep it up

@@JohnDoe095 I appreciate the comment and any time you can Igor. Thank you very much, means a lot 😄

Nice

Who was your supplier?

@@kiranthapa1589 Sweet Marias

Oh, nice. I got my “Popper” coffee roaster from them. First time roasting coffee. A good, little machine for testing the waters. They have some damn good coffee, too! Which blend was it?

@@grenierdave One of the nicest most generous small coffee suppliers I have encountered. Always great quality products and service.

Look up his review of the Kruve EQ glasses. It touches on that.

stop spamming dude

I too enjoy it at its freshest. Roast it, cool it, then make an espresso or a pour over. To me the first cup is the best. It taste different every day for the entire week. I'll be out of beans by 7 days and its time to roast again. Next time I will do a double roast. I'll let half of it rest for 10 days. Can't hurt to double check every now and again.

This is the way

Both comments above are correct: if you'll finish a bag within the 'staling period' (3-4 weeks off roast), then just drink and enjoy; but if you'd like to extend the life of your coffee or switch things up more between cups (as I often do), then freeze away in freezer bags or mason jars and only thaw what you want to drink the next day/week. Also, some coffee RU-vidrs (Kyle Rowsell, Sprometheus, etc.) have pointed out that if you have a *really* special coffee (like a gesha or similar), then you could vacuum bag and deep freeze (20-40 below) to keep it for 2+ years and break it out on special occasions

@@murphface what is the process of defrosting? Just take it out an let it sit for an hour or two? Would you recommend to freeze coffee in the bag you buy them? Or but that bag in a freezer bag as well? Thanks for information!

Hi Juan, I have to say no. Rather than storing the beans until they go stale you could brew then into a hot beverage and drink it.

@@jannis300886 after researching this here's what I do. Divide 1kg bag into 250gm portions and put in zip loc bags, squeezing out as much air as possible. Put those bags into a second zip loc bag for each portion (8 bags in total), and stuff the whole lot back into the original coffee bag which you've cut open. When defrosting, pull out individual portions and let them come up to temperature inside their double zip loc bag before pouring them into your usual coffee storage. I usually do this overnight.

Hope you're doing better now and the healing is going strong

Working in a small town coffee shop I can attest that espresso pulls notably better when the beans have had at least seven days of rest, and are usually at their peak after 10-14 days from the roast date. :)

Love the bit about grinding it and waiting a few minutes. That's exactly what I do with extra fresh coffee before it's had a full rest, I forgot where I learned it from tho.

This right here. I never have a need to let coffee rest when brewing filter coffee, its just too easily degased in the process itself to even bother. Taste difference being very minor even in first three to four days.

I was just about to ask if you could rest the ground coffee a little while, thanks for the tip.

Had happened to me many times

That's an interesting way to find when the beans have rested enough. Do you consider that point (of the vacuum holding over night) the optimum or the point of good enough?

@@Yirgamalabar I treat it more as the start of when I can enjoy the beans for espresso. The optimal seems to occur somewhere in the middle between that start point and about 1 week later (when I finish the bag) for the dark roasts I enjoy. I've never been able to figure out an exact optimal point and it seems to shift a little from bag to bag. So more of a "good enough" to start enjoying

It just occurred to me that the vacuum will also speed up the degassing due to the negative pressure that would suck the CO2 put of the beans.

May god rest your soul

I came here to ask about this. I got a vacuum sealer for Christmas and just purchased a few pounds of light roast coffee. I think I'll let the coffee rest for a bit before I freeze it in small portions. Thank you!

@Sir John Bull dang it!

I'd just eat a lot of vegetables for anti-oxidants and get the best out of the beans :D