The freshness issue for espressoA small coffee beverage, about 20 ml, prepared on an espresso machine where pressurized hot water extracted through compressed coffee.: In its most stripped-down, basic form, this is... is different than for other brew methods. Over time, I have come to believe that homeroasted espresso needs a lot more age on it before extractionRefers to the process of infusing coffee with hot water. Hot water releases or "extracts" the flavor from the roasted, ground coffee. The term is used mostly with..., more so than infusion and drip brewing techniques. Carbon dioxide rapidly degasses from coffee in extraordinary volumes after roasting, especially in the first 24 hour after roasting. During this time, espresso will be less flavorful and thin. Gas emerging from the coffee will prevent water from thoroughly percolating through the grinds, resulting in underextraction. You will notice fast brew times and light-colored cremaCrema is a dense foam that floats on top of a shot of espresso. It ranges in color from blond to reddish-brown to black. Blond crema may be.... It will also have a specific taste from the gas, a tingly, baking soda effect (not the flavor of baking soda, but that effect). This unpleasant taste can persist for up to 72 hours in my experience, and it depends on the degree of roastDegree of Roast simply means the roast level of a coffee, how dark it has been roasted.: Degree of Roast simply means the roast level of a coffee,..., and the specific coffees in the blend. You can rush the degassingThe release of carbon dioxide from roasted coffee. Immediately after roasting, so much carbon dioxide degasses from the coffee, it prevents good brewing. : Degassing, or resting refers... process by grinding coffee ahead of time and letting it sit a few hours; a coffee “sin” by all measures, but sometimes we all get desperate!
If a specific type of coffee or type of roast doesn’t agree with you, let it rest in a sealed glass jar. Sometimes after 5 or 7 days it turns a corner and becomes quite wonderful, but after 10 to 14 days it will degrade as it moves into staleness. And sometimes as little as 10-20 seconds difference in roast times has a huge effect on the espresso, so don’t bash a coffee until you have tried it under a range of roasts.
