I'm curious how well extraction occurs with respect to the age of the bean from roast. I have a bunch of data over time for a lot of beans but there are other variables involved.
I wanted to simulate this by leaving beans to degas in the open air. Does anyone know how well degassing or roast age pairs with extraction? Does anyone have any data?
My thought comes from some really high extraction I got from beans that were one or two months old. Usually I roast, let them sit for a week or so and then use them. I found at least based on a taste scale, 14 days post roast was the best but I haven't redone that graph in six months.
Want to talk espresso but not sure which forum? If so, this is the right one.