Marshall wrote:I talked to Kyle Glanville about that. What's the optimum buy/use time for consumers, who may take a week, instead of an hour, to consume a pound? He suggested 7 to 14 days as a good window for brewing the current Black Cat, which is roasted lighter than some previous iterations.
I agree that the variety of bean or blend and/or the degree of roast, may impact the good window time for best brew. One of the longest maturing times I've seen, is Rowster on ac with a 14 - 21 day time, for Dattera Bourbon Yellow.
I mostly drink very dark roast Monsooned and Haraar and I don't find them particularly drinkable after day 10. My stepped Pasquini grinder struggles to grind fine enough with 8+ day old coffee. It sounds like someone is trying to sell the idea that old coffee and quick pours (gushers) = good.
We know that the espresso-method, highlights the good aspects in a coffee but exaggerates it's faults. Espresso cranks like ourselves, make up a tiny % of the speciality coffee market market. Perhaps Commercial Roasters feel they are under pressure by the cranks, to put the roast date on their packs, when the vast majority of their customers are non-espresso. Perhaps a lighter roasted bean for Press or Drip, isn't quite so age-critical?
Bertie
