28 Jan '13, 2pm

@coffeecircle @coffee_fix some answers here: more here:

I can't speak to brewed/French press/filter/etc. methods of preparation since I only drink them when forced Espresso is a different animal and the process has a very major effect on when it tastes "best." There is no "one best," since this depends on the type of coffee that was roasted, how old the green beans were, the degree of roast, the dose used, whether it is to be drunk as a straight shot or in a milk drink, the extraction temperature, etc. etc. etc. However, there are some generalities that can be made for the use of freshly roasted coffee in espresso, especially when drunk as a straight shot. If the green coffee is of a fresh and "fruity" sort, such as some dry process Ethiopians, one can and should drink them sooner. I'll define "sooner" in this context as being after about 2 days post roast. This sort of coffee, "fresh and fruity," generally has a fairly short "...

Full article: http://www.home-barista.com/knockbox/how-long-after-roast...

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