Have you ever had a brewed awakening when you got a bag of fresh roasted coffee, brewed it up the day or two after roast, and realized it doesn’t taste all that delicious? You’re not alone. Learn why and how to get that taste you’re craving.
What Is Fresh Coffee?
We hear the term “fresh coffee” thrown around quite a bit these days by many roasters, baristas, and perhaps even your next-door neighbor who claims to be a coffee snob. But what is fresh roasted coffee, and when should you be brewing for optimal flavor impact? In this article and the next video, we will look into what is fresh roasted coffee, and how to avoid that brewed awakening.
The fact is fresh coffee right from the roaster, or a few days later, probably isn’t the best when it comes to achieving a proper, flavorful extraction. The simple reason is that coffee needs time to degas, and too much gas inhibits waters ability to extract all those yummy flavors you’re super excited to taste. The idea that fresher is better applies to things like seafood and meat, but for coffee, a bit of relaxation helps draw out the intense flavor the farmer and roaster were hoping you’d enjoy.
Try These Brewing Experiments
Here are two easy experiments to try with your fresh roasted coffee.
- If you want to experiment, buy a bag of fresh roasted coffee from Path, and brew that coffee over time the same way. Keeping things consistent can be challenging, especially if you have many kids running around in the morning like I do. Still, if you do have some time try this out you will notice that as time goes on, the coffee will become easier to extract, you can grind coarser, and the flavors seem to pop more. The simple reason is that rested coffee gives off much less gas when applying hot water, and the water can extract more from the coffee, easier.
- The three parts method is a great way to understand what coffee tastes like at the three main points during a brew cycle. To do this, you’ll need to get a Kalita Wave or similar style pour-over, three carafes, and some fresh roasted Path coffee. Weigh out 19 grams of coffee and grind it like you would for your traditional pour-over. Take the first carafe and brew 100 grams of water, your first pour, and let it fully drip out. After each pour, I would suggest doing the swirl method to settle the bed and aid in more even extraction. Repeat the steps through the third carafe. What you will notice is how each of the three brewing stages extracts from your coffee differently. The easiest things will be extracted from your coffee in the first stage, including the acids, making this brew thick and tart. In the second pour, you’ll get a nice sweet and fruity (if present in your coffee) flavor. On the third and final pour, you’ll get your watery and bitter notes.
Saturate Those Grinds Quickly For Better Extraction
Regardless of your brewing method, stirring the grinds as the water hits them will help. Stirring will saturate all the coffee grinds immediately, and you won’t get a brewed awakening with uneven and inconsistent brewing.
Another essential thing to consider is your grinder. Besides coffee, the coffee grinder is the most important thing you’ll need to get those beautiful flavors. Using a spice, or blade grinder will not produce a proper grind. It will chop the coffee into inconsistent bits and pieces, heat the coffee, which is a bad thing, and lead to coffee that might taste ok one day and downright horrible the next. To mitigate your frustration and disgust, please invest in some burr grinder. Now, I don’t endorse any particular model, but there are some excellent home burr grinders out there. The one I have at home and in the office is a Baratza Virtuoso. Still, Baratza and other manufactures make less expensive models that are just as nice, especially when you up your game from that whirly spice grinder you’ve been shaking for the past three years every morning.
Coffee Brewing Education Helps Everybody
So next time when someone says “unless your coffee is fresh from the roaster and you’re brewing it a day or two later you won’t get the best out of it,” you can tell them they don’t know S*&T about when it’s best to brew coffee for optimal flavors. Also, for those of you who are selling coffee online as a Path Dropshipping customer or any other way, please take the time to educate your customer, so they don’t get a brewed awakening and can get the best experience when brewing their cup of coffee at home or in their business. Most people are unaware of the benefits of rested coffee, so they will undoubtedly push back, but rest assured, they will thank you for it in the long run.
Path Coffee Roasters is located in Port Chester, NY where we roast and package all our coffees on a weekly basis for our wholesale, retail and dropshipping customers.
Please reach out to us if you have any questions, we’re here to help.