Its all far too academic. Coffee in the main, is business. You cannot run a business effectively based on what others think may or may not be a good period to degass or store beans before sale. You do what you do, based on what you think is best, for your situation, in your locality, for your beans or blends, for the type of roasts that you do, as affected by the climate and relative humidity in your area (I wonder if i left anything out). What works for you KK is great for you. And what works for someone else in their situation, is great for them, and in the end its what's in the cup and on the palate that counts. If for example a roaster degasses for 3 weeks then stores for a further 2 weeks, and he delivers to clients and they are happy with it, thats all that counts 🙂 And I imagine it wont be too much different in a home roast situation. All too often people are looking for "recipes" and "prescriptions" but something that works for someone, may not work for someone else. Hope that helps with a somewhat more lateral perspective 🙂
