Stumbled into a tiny roastery in Tacoma and it hit me different

Went to this hole in the wall spot called Bluebeard Coffee last weekend and the owner was roasting a single origin from Ethiopia right there in the back. He let me taste the beans 6 minutes after they came out of the drum and the flavor was like nothing I've ever had from a bag on a shelf. Has anyone else had fresh off the roaster coffee and did it totally change how you look at timing?

2 comments

2 Comments

kevin_harris783d agoTop Commenter

Are you actually saying coffee that fresh is better? I had the exact opposite experience with a fresh roast from a local place in Portland. The beans were still gassy and the flavor was all over the place, kind of sour and sharp. Let it sit for at least a week and the taste settles down into something drinkable. I think that "straight off the drum" stuff is more about the novelty than actually making a good cup.

daniel_walker3d ago

I used to buy into the whole "drink it within 24 hours" thing too. That was until I tried some beans that were literally roasted that morning and yeah, it was like drinking fizzy sour water. Now I set a reminder on my phone for 5 days after roasting before I even open the bag.