there is a simple hierarchy of guidelines that apply Processing type - monsoon, wet-hulled, natural, honeyed, washed, long-ferment Varietal Bean characteristics - moisture, density, age since processing, resident water-activity. Roasting method - conduction, convection, air-2-bean-mass ratio Roasting profile - development, depth Brew method - some brew types don't need the age post-roast, others do. And most importantly, don't always believe what you read on the internet ! Having owned 5 different commercial roasting platforms, I can tell you in fact that the platform and the style it imposes (e.g. how you need to roast on that platform to extract it's best) does in fact make a difference to the optimal use period. One platform was ideal after 12 days, the other 4 days - same "translated profile" and bean, different outcome.
