/ck/ - Food & Cooking

>>19917953
Dark roasts degas(and spoil) fast. Light roasts degas(and spoil) slow. Oily beans are coated in plant fats. Plant fats oxidize and skunk up, so drink dark roasts "fresh"(er) off roast. Lighter roasts don't have that issue so you can wait for that CO2 to release. CO2 doesn't taste great. You want to freeze beans at their peak. Freeze too early and they won't reach that peak after unfreezing. Freeze too late and you're stuck with stale beans. Their "peak" varies based on the rate of offgas. Its all preference though. I wait 3-4 weeks to drink or freeze my roasts.
https://espressoaf.com/guides/storage.html
https://pubs.acs.org/doi/10.1021/acs.jafc.7b03310
https://www.wired.com/2009/10/your-tongue-the-carbon-dioxide-sensor/
>Figure 4. Degassing profiles of whole coffee beans (Arabica), roasted to three different roast degrees (light, medium, and dark) at fixed roast speed (a) and at three different roast speeds (fast, medium, and slow) to the same roast degree (b).

>>19332926
Yes thats what someone interested in selling you more greens would say. It depends on the roast level and profile.
https://pubs.acs.org/doi/full/10.1021/acs.jafc.7b03310
>>19332909
There's a reason he doesn't tell you where in the Yirgacheffe region the coffee comes from. Its cheap commodity grade.

>>19087304
Depends on bean density, roast level, roast profile and how you stored them/how often you're exchanging air in the jar. Humidity probably factors in as well. Coffee is weird. Just as a guess, I'd say my beans are probably significantly lighter and I only open my jars once to "burp" and sample about a week off roast. A jar opened and exposed to fresh air daily is going to oxidize much quicker.
https://pubs.acs.org/doi/10.1021/acs.jafc.7b03310