bcspark wrote:
I am calling on fellow Cremas to give me some advice on roasted beans . The reports I am receiving indicate that good SO beans are at their best when roasted ,bagged and sealed in valved bags drink best at 14 or plus days later.Would this be correct or is it how the bean is roasted.Two of the beans are Buff Remera and Gallardo Geisha .
My advice is to not take anyone's comments too seriously as it really is not going to apply to your personal situation. The only way you know is to evaluate on a daily basis using controlled (as best as possible) methods. Regardless of origin or specific bean, the factors that primarily influence the peak usage window, or best usage window for any particular bean are the way in which it was roasted (the profile), how and when it was packed (stored) in the roasted state, then it comes down to the processing method of how the farmer prepared the bean, then it is the age (or stability) of the raw coffee at the moment before you roasted it. I have owned many roasting platforms and currently deploy 2 separate types - the same bean roasted using similar profiles on the different roasters yield different peak and before before periods. Why ? because the roasting platform uses different thermal transfer methods. It has little to do with the individual bean and more about how it was treated and stored.
