by rama on Sun Dec 05, 2010 2:06 am Ken Fox wrote:Taking the most obvious exceptions, they can be observed to "get better" after more extended storage because their objectionable elements degrade faster than their more attractive taste components. A Yemeni single origin is perhaps the classic SO example. Some of the more "in-your-face" blends also fall into this category which perhaps explains why many of these blends tend to be updosed so much, because they are already well along the path to staleness by the time they become usable.
Very interesting theory. I suspect this comment is more with espresso in mind?
I've experienced this first hand when I made espresso, but can only think of one bean where I preferred it for-coffee after it had some time to age. And I suspect it was because I did a bad job roasting it (the Guatemala Huehuetenango for the roasting competition ~1 year ago.)
