You didn't share info on the coffee. I'd like to know more about your blend? I'm just finishing up a small amount of a light espresso blend from Martin Diedrich's "Kean Coffee." I picked it up 2 days out of roast, and have been brewing it over the last two weeks. I've found the flavors take longer to mature in a light roast, and compensation is exactly what was already shared by "the Jasons." I just did a small roast of a blend of Brasil, Indian and Ethiopian organics. It also was a light roast, barely if at all into the 2nd crack. Being that it's light, and knowing that there will be less oils to emulsify, I don't expect full flavor any sooner than 1 week out or more. When I roast Malabar Gold, I go into 2nd crack and can expect a more mature flavor a bit sooner. Am I correct in presuming that the darker the roast, the sooner the beans will outgas and hit their peak?
Am I correct in presuming that the darker the roast, the sooner the beans will outgas and hit their peak?