You all know the experience of sniffing into a barrel of freshly roasted coffee and coughing from the gas escaping.
But there is a more serious problem when it comes to tasting this coffee. Because, this coffee very often tastes some kind of sharp and spicy in a way that can easily ruin your coffee experience. Also, I feel this coffee has way too much crema, if pulled as an espresso.
My question: How long do you rest your coffees, especially in a small to medium sized roastery with wholesale clients, customers and a cafe. And, did you notice a difference between light and medium to dark roasted coffees. Did you adjust your roasting profiles?
Please give me your thoughts and input on this as well.