The issue of too new the coffee has never crossed me so far. Yes, it could feel brighter but I feel more than fine on that, unlike the staled coffee.

Maybe I happen to have this freshly roasted coffee all the time and understand it I don’t feel much about the issue. For others, it seemed a super ‘no no’ once they see the airy bloom. Just tell oneself that it will be different and see the development of the coffee is definitely my favorite thing to do, rather than waiting for the ‘right’ moment and miss something in between.

@boblam ผมหมายถึงคนชงกาแฟขายส่วนใหญ่ในเมืองไทยน่ะครับ ที่อาจไม่ค่อยเข้าใจ ที่เห็นคือพยายามใช้ใหม่ๆ เข้าไว้ ซึ่งถ้าคั่วเข้มมาแล้วคงไม่มีปัญหาอะไร ก็ใช้กันไป

Are you serious? That’s scary.

I think the trick of roast lighter is quite well known for people who exports roasted coffee to make sure that they can last longer (more rest time). Hoffman’s espresso blend is a prime example. Intelli’s Black Cat was roasted darker in the old days lots of Aussie tried to ‘import’ into their countries but gave up as it becomes too oily to use.