As I've come to learn, it's a common practice to age (let rest for a certain period of time) an espresso to allow the crema and, to some extent, flavor develop to their full potential. Obviously, freshness is always a priority when it comes to coffee. We typically try to let our espesso age about one week, but I'm still not completely happy with how its pulling. Just wanted to ask for any opinions regarding aging over one week... Is two weeks unheard of? If you age your espesso, what time frame are you generally looking at? Thanks y'all.
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