We all understand that when it comes to anything edible, the fresher the thing the better is the quality. However, with coffee, things are slightly different. Be it an easy dip Coffee or a dark roast it is a must to ensure that even the freshest coffee is allowed to rest before brewing and consuming. Resting coffee is an essential factor when it comes to obtaining the best flavours of the coffee. This phenomenon of resting coffee allows the various components of coffee to settle down and then roasting the rested coffee gives you an edge in terms of almost everything related to this beverage.
In this article, we are going to discuss resting coffee. We are going to discuss the science involved in resting coffee. The term coffee resting often causes a sense of worry and anxiety for some coffee lovers, for they believe that only freshly roasted coffee is best. Moving along the same lines they order freshly roasted coffee online and start consuming it. It is only after a shorter duration of time when they realise that even though super fresh coffee is good but that to ns rest and hence resting coffee technique is required even when coffee is super fresh.
Hence, it is important to rest and age the coffee a little, before you brew it. Now, the question arises as to how long you should rest it before brewing, what exact amount should I brew, and what is the exact time to obtain the best flavours?. All these questions can be very easily answered if we understand what is going on inside the coffee and how exactly it affects the brewing process. These factors will further help you make an informed decision about the questions above. A lot of what contributes to resting coffee comes from how you go around your coffee.
The coffee resting process starts in the roasting stage itself. When coffee is roasted it goes through a bunch of browning reactions. These reactions produce carbon dioxide as a byproduct. Mostly, what happens is a majority of carbon dioxide is evaporated at the end of roasting. The amount of carbon dioxide remaining in the coffee is directly proportional to the way you roast it. Dark roast coffee beans have a much higher content as compared to light roasts. The darker the roast, the more browning reactions and more carbon dioxide produced. If you keep on roasting, there comes a combustion stage, which of course is not recommended but it produces a huge amount of carbon dioxide.
Depending upon the kind of coffee, the resting method, time may vary. For example, the resting time for espresso is different from the resting time for other coffee variants.
No matter what kind of coffee is your favourite type from easy dip to dark roast coffee bean, but ensure that you allow it to rest for a sufficient amount of time to obtain the best flavour out of it.