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Heard a roaster say greens need 3 days rest after arrival before roasting
Was grabbing beans at my local shop in Austin last week and overheard the owner telling a new hire that fresh green coffee actually needs to sit for 72 hours after it lands to stabilize moisture. I always thought you could roast right out of the bag. Has anyone else noticed a difference letting greens rest first?
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charlienelson1mo ago
Seen a decent difference testing this back when I was roasting out of my garage. Pulled a 5lb bag of Guatemalan and roasted half right away, let the other half sit for four days in the burlap with the valve sealed. The rested batch cracked more evenly and had way less chaff flying off, plus the flavor was cleaner less of that hay taste you get with super fresh greens. Grain of salt though, I've had some Ethiopian naturals that roasted fine same day without any issue. Might depend on the origin and how long the beans were actually in transit before they got to you.
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the_rowan1mo ago
I mean I get what you're saying but I've honestly had the opposite experience with most beans I've tried. Fresh off the boat roasts have always been punchier and more vibrant for me compared to letting them sit, even just a few days seems to flatten some of the brightness. Idk maybe it's just me but the "hay" thing never really showed up unless the greens were already old or poorly stored to begin with.
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