Homer
New member
I have experimented carefully and this is what I have concluded:
Grinding your beans and letting it rest for minimum 20 minutes gives you more flavor and aroma than brewing right away.
Right after grinding there is considerably less aroma; perhaps the micro-heat and cellular trauma stresses the flavor compounds?
A resting period of 1 hour seems to be the longest that the fresh grind smells the best; after that it tapers off.
Pre-ground coffee does smell good but not as good as fresh grind and 20-30 minute rest. I don't buy it anymore.
I think this is similar to eating a steak fresh off the grill versus a rest period of 5 minutes or more to redistribute the juices and flavor.
Try it!:coffee-bean:
Grinding your beans and letting it rest for minimum 20 minutes gives you more flavor and aroma than brewing right away.
Right after grinding there is considerably less aroma; perhaps the micro-heat and cellular trauma stresses the flavor compounds?
A resting period of 1 hour seems to be the longest that the fresh grind smells the best; after that it tapers off.
Pre-ground coffee does smell good but not as good as fresh grind and 20-30 minute rest. I don't buy it anymore.
I think this is similar to eating a steak fresh off the grill versus a rest period of 5 minutes or more to redistribute the juices and flavor.
Try it!:coffee-bean:
