out of curiosity, how much has anyone experimented with older beans for espresso? i recently discovered that beans at two weeks had a wider sweet spot (in pull time) than they had had when fresher, and were still delicious.
out of curiosity, how much has anyone experimented with older beans for espresso? i recently discovered that beans at two weeks had a wider sweet spot (in pull time) than they had had when fresher, and were still delicious.