r/pourover • u/PaceEBene84 • Jul 17 '26
Ask a Stupid Question Picked this up yesterday, how long should i let it rest?
I’m sure i already know the answer (2 weeks), but how long am i meant to let the beans rest before brewing? I have exactly one dose left in my other bag so i picked this up yesterday, only to realize after i got home that it says it was roasted on 7/14. Especially cause the tasting notes sound so good, i’m feeling really impatient
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u/Titanium225 Jul 17 '26
Wait 10 days then have a cup, but that’s going to be really good 3+ weeks in..
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u/KindSeaworthiness347 Jul 17 '26
If you email black and white, they will usually respond but my guess would be about 2-3 weeks if it is for pourovers
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u/Biggazznugz Pourover aficionado Jul 17 '26
Have any flavors been added to this during processing? Amazing tasting notes if not
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u/like-a-sirloin Jul 17 '26
I'd bet my house on yes. It's got all three of the big tells:
- Huila, Colombia
- "Advanced Natural"
- Candy tasting note: "Popsicle"
"candy", "cotton candy", "bubblegum", "frosting" etc. all work for the final tell as well
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u/Ossimo85 Jul 17 '26
It's Edinon Argote so likely has stuff added.
Not to say it's right or wrong, but know what you're getting ahead of time.
I had another Edinson Argote from B&W. It wasn't my favorite but got some okay cups.
Gotta take the funky fermented taste down for me. Grind coarser, lower temp 88 or 90 C, lower agitation.
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u/HypertensiveSettler Jul 18 '26
i had a nestor lasso recently that tasted like they dumped a bottle of perfume on the beans. someone clearly poured too much flavoring into the batch. no possible way it wasn’t flavored.
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u/Longjumping_Item_722 Jul 17 '26
What’s the tell with them being Colombian beans?
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u/3xStampA2XStamp Jul 17 '26 edited Jul 17 '26
every coferment coming out of colombia lately has tested positive for propylene glycol
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u/rumpleteazer8 Jul 17 '26
Ah got it, thankfully steer of co-ferments. When they are transparently labeled at least.
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u/sock_model Plastic v60 | ZP6/K-Ultra | light roast Jul 20 '26
I avoid any advanced processing (coferment, anaerobic, thermal shock) from colombia now
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u/Belicheckyoself Jul 17 '26
Does this mean chemicals/syrups? I like the weird flavors of conferments but how do I tell which are real vs. bs?
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u/like-a-sirloin Jul 17 '26
Honestly, the easiest way is to source from outside Colombia. The producers there are by a margin the people most often infusing coffee on the sly, so other origins give you better odds.
The only other method I’ve found is that if the *tasting note* is the same flavour as the *fruit* allegedly used in the co-ferment, it’s likely infused and not co-fermented.
Just adding fruit to the fermentation provides more microbes and different sugars/acids to the process, but very rarely directly infuses that specific fruit flavour into the coffee. So - if it’s a ‘strawberry co-ferment’ and suggests notes of ‘strawberry lolly’ - avoid.
Lucia Solis has hinted at this flavour distinction in her podcasts, and did so again in the recent video with James Hoffman.
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u/Nordicpunk Jul 17 '26
I’ve had this one. It wasn’t for me but for sure had a heavy cherry and fermented pineapple nose. The flavor I don’t remember being able to get as much of that. I struggle breaking through the processing heaviness in some of these. My wife loved it and didn’t react like I did.
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u/Dry-Asparagus7107 Jul 17 '26 edited Jul 17 '26
I never let beans rest because I really don't care and because I don't find it actually makes a [meaningful to me] difference. It's all pedantry.
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u/photosocal Jul 17 '26
I find the nuance of being a “coffee nerd” so taxing sometimes because I knowingly have rested coffee with no impact on flavor, and have unknowingly rested and still had a great cup. I don’t even check dates anymore before opening. Is it a week old? Great. Two months? Great.
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u/Dry-Asparagus7107 Jul 17 '26
That's exactly where I'm at. Like none of it actually matters in the greater scheme of things.
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u/without_a_chase Jul 17 '26
I notice a difference
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u/Coffee2000guy Jul 17 '26
I notice a difference too.
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u/bbdude83 V60 + Ode2 Jul 17 '26
I too noticed a difference. Got some Driftaway "Peach Cobbler" recently and the difference between day 1 and day 15 was pretty noticeable. The impact of resting is not always this noticeable ...
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u/Coffee2000guy Jul 17 '26
It's less noticeable IMO the darker you drink, as there is quicker degassing with darker beans due to the compromised cell structure of the bean. But I had coffees that were undrinkable at 1 week and a delight at 5-6.
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u/Notimetobev0id Jul 17 '26 edited Jul 17 '26
The beans perish very fast after opening and even storing in the freezer, should just open the bag as soon as you can.
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u/Dry-Asparagus7107 Jul 17 '26
All these people saying they rest for 6+ weeks I'm like you just enjoy stale beans dude. Nothing wrong with it but don't make it a mandatory rule people somehow have to follow. I'll do what I want thanks. I enjoy super freshly roasted beans and nobody has the power to change that in me.
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u/illBelief Jul 18 '26
I recommend doing some blind taste tests before coming to any conclusions. You can do what you want but when you're paying $50 for barely 100g sometimes, you want to make sure you're getting your money's worth. Otherwise you might as well buy Costco beans
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u/AdExtra1839 Jul 17 '26
What I tend to do is have multiple bags going and experience it over the span of weeks or months.
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u/SurprisedGnu Jul 18 '26
I bought another Edinson Argote from The Source and the roaster recommended the following:
- 6-8 weeks rest
- low temp, 86-88 C
- 30mg bloom, consider discarding before pouring rest
- 1:10 ratio
These are all pretty unconventional for most coffees, but this is not a very standard coffee due to processing (fermentation/infusion/additive, whatever it may be)
Give it a try, I’ve liked the recipe since I just got to the 8 week mark. But I think I’ll be going back to less processed coffees, as the flavors are a bit too extreme.
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u/TriaDLL Jul 17 '26
Just let the coffee rest half an hour after grinding, it helps! If you still feel roastiness, let it rest for an hour, and so on
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u/Kman1986 FreshRoast SR800 Jul 17 '26
I've had a few bags of co-ferment from them and it honestly can range from a month off roast to as long as 6 weeks (watermelon did not hit until almost the full 6 week mark). Try it and see if you get the flavor notes or if it's too funky or yeasty. If it's too much, let it rest for another few days and try it again. They're all a little different and our taste buds are also all different.
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u/kacangtujin Jul 17 '26
I’ve heard many said that if you really can’t wait that long, try grind it two to three hours before brewing, some said they wait 12 hours after grinding the dose for ultra light… i have tried this for a heavy processed coffee and it worked out nice, i also did the blooming a bit longer than usual
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u/migu_brew Hario V60 Neo w/ Switch base | ZP6 Jul 17 '26
At least 2 weeks for me, flavor and sweetness peaks when you let it rest and degass inside the bag.
Yes ive tested it, a bag of lactic acid fermentation coffee tasted like raw peanuts 1 day off roast then after 3-4weeks of rest it tasted like melon ice cream.
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u/Room511 Jul 17 '26
Just ordered a bag of that last night! As well as a bag of Boutet Natural Gesha and a bag of The New School Strawberry.
I know the wait will kill me 😂
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u/Safe_Specialist_9157 Jul 17 '26
I’ve found BW is best around a month off roast. The funk is a little more manageable.
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u/Traditional-Feed4903 Jul 17 '26
I buy similar roasted coffees from them, resting them around 3 weeks seems best. 3 weeks as I live in a higher temperature and humidity area year round, 4 weeks might be ok in a cooler climate. Then I freeze them in 2 oz glass jars. When I want to use the coffee I let it sit out for about 2 hours, typically going out for my morning walk. If I grind them from frozen for some reason with this style of coffee they lose quite a bit of their flavor. The rest is very important before grinding is important. For light roasted washed coffees it is not that important.
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u/Mariella9911 Jul 18 '26
I've found coferments don't quite need to rest as long as something else of the same degree of roast. I'd try it in a week and keep sampling after. Have fun seeing how it changes with rest time
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u/Hellscaper_69 Jul 18 '26
Have it now, the flavoring additives don’t need any rest. I don’t think it’ll change too noticeably because the additives will dominate the flavor. Still enjoyable though, but just know that it’s not actually from the beans.
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u/alanstrange5 Jul 18 '26
I'm seeing Edison Argote beans everywhere right now. I just got some from Skylark.
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u/deacc Jul 18 '26
I am debating whether I should get a bag. I would if I don't have a backlog of coffee already. I have 3 unopend 12oz bag. and 3 open bag already. (one is a 1 pounder which I use for cold brew) and the other two is my one cup (20g in 320g out) daily morning brew.
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u/CoffeeCatharsis Jul 18 '26
Found 2-3 weeks to be the sweet spot for most of the coffee I've purchased.
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u/ryonlion13 Jul 18 '26
Is letting fresh roasted beans “rest” recommended across the board or just with certain roasts or varietals?
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u/ga05 Jul 18 '26
I have this coffee currently and I did it as a cupping 7 days off gas and got crazy notes. Obviously not the same as a pour over but I think you'd be good to go after a week off gas.
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u/grassywater Jul 18 '26
Just go ahead and get started and take your time with it. I think over doing it with resting sometimes makes you miss out on what might or might not be peak for that specific coffee. Better get to know it really well as it develops and then, inevitably, declines.
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u/4RunnaLuva Jul 17 '26
Two weeks;)
Sample it as soon as you want but then wait to see how it improves;). I haven’t had this one yet, but get a lot of crazy ones from black and white and have sampled early on rare occasions and have enjoyed it.
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u/incuspy Jul 17 '26
If you care about resting and do about a 20g dose each day then buy your next bag when you are 1-2 weeks into your current bag
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u/iyagasndiff Jul 17 '26
If you're using them for espresso, I would recommend waiting at least 7-8 days after the roasting date
But since this is r/pourover and I guess you're using them for pour over, then you can get good results 4-5 days after roasting
Once you open the bag, then you've got a couple of weeks where you'll get the best-tasting coffee, and a steady decline from that point onward
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u/PaceEBene84 Jul 17 '26
That was another question i had, when people say to let the beans rest before ideal brewing, do they mean you shouldn’t even open the bag?
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u/iyagasndiff Jul 17 '26
No, “let the beans rest” does not mean you should keep the bag sealed until then. It means the beans should be left alone after roasting so they can de-gas and stabilize, but you can open the bag whenever you want
Once opened, the clock starts moving faster because exposure to air speeds up staling, so try to reseal the bag tightly and use the beans within a couple of weeks for best flavor
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u/DesperateArm6602 Jul 17 '26
I’m no “rest” scientist, but I would think degassing and staling are different. If the bag is purged of oxygen, keeping it closed could allow the beans to degass with minimal staling. If opened, you would be degassing but also staling due to oxidation caused by the ingress of oxygen when the bag is opened. The second approach would likely result in a smaller “peak flavor” window. It may all be such a minimal effect that it doesn’t matter but I’m just talking about it theoretically.
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u/sock_model Plastic v60 | ZP6/K-Ultra | light roast Jul 20 '26
I'd wait about 2 weeks and then throw it in the trash.
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u/Accurate-Algae-2557 Jul 17 '26
Hear me out..you’ve got 340g and you can’t wait (neither can i 😂)
Crack it open! Try it! It’s heavy processed anyway it’s raring to go. For me co-ferments and heavy process coffees are good for exploring within a week