Rest and tear

During the stroke, a lot of carbon dioxide is formed inside the grain. In the following days, that gas is coming out little by little: it is the tear-down. If you prepare the coffee too soon, the gas is in the way of water, the extraction is irregular and the cup is punctured or with little defined flavors. In the espresso it is seen in an exaggerated cream and a rough taste.

That's why coffee needs rest. How much depends on your own and your method:

• Clear weight: 5-12 days for filter; 10-21 for espresso, sometimes up to 3-4 weeks.
• Average size: 3-7 days for filter; 7-14 days for espresso, with its best time towards the 10th.
• Dark skin: 2-5 days for filter; 4-10 days for espresso.

Clear nuts are denser and release the gas slower. Natural process cafes often need some more rest. And the heat accelerates the tear: in summer, the coffee will be ready before.

The bloom is the visible signal. When the first jet of water is put on freshly roasted coffee, the bed swells and bubbles. If it barely moves, the coffee has already released almost all its gas; if it goes up like a biscuit, it may be a few days away.

After the rest the countdown begins: the coffee is at its best until about 4-6 weeks after the evening. Keep it in a valve bag or in an airtight container, away from light and heat. That's why it's worth always looking at the date of your own when you buy.