Today, we're gonna talk about resting coffee.
We're gonna talk about the sort of science behind why we rest coffee and cover best practices for resting it for espresso brewing and also for filter brewing.
Now, I think resting coffee very quickly becomes a point of anxiety in someone's coffee journey.
At the start you understand that fresh is good and therefore you think fresher is better, and you go online and you buy coffee from a roaster, and they ship it to you the day it's roasted.
So you're like, "Okay, great. This is super fresh, therefore it is super good" And then you hear, "No, maybe not. maybe fresher is sort of better, but it still needs to rest and age a little bit before you brew it." And then you're stuck with the question of, "How long should I rest it for?
What's the right amount?
Am I bringing this too soon?
Am I missing out on something?
Did I rest it too long?
Have most of the good flavours gone?
