From what I have read, after roasting, there is about a 12 hour period when the beans are releasing gasses.

SweetMarias awesome website recommends keeping the beans in a glass Mason jar with the lid on loosely for 12 hours then storing airtiight.

Is it abot 24 hours before the beans are ready for the mill???
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What coffee tastes like, restwise, seems to vary a lot according to the brew method, bean and roasting profile. I gotta say that my first batch of fresh-roasted coffee with 12-hours rest was about 11-teen times better than any coffee I ever had bought before... maybe 12-hours is a fair minimum before grinding and brewing*; you might find the REAL sweet spot may not show up for as long as three days or more, post roast.

Espresso brewing shows post-rest flavor development more profoundly than drip or press in my experience. Not much in espresso tastes really good to me until 48-72 hrs rest but, with a press, I'll brew happily after 24, mostly; turkish can taste great right after you roast it; with the fine grind, boiling, sugar and cardamom how can you tell how developed the beans were, anyhow? :-)

*or whatever. I drink plenty an hour after I roast it - wth - life goes on, even with underdeveloped coffee.
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The first 12 hours is when the most C02 is released but it keeps degassing for sometime. You are not going to get a mason jar to explode with the pressure so some burp the jar, others leave it cracked or open. I like the one way valve tins from SM's personally.
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Thanks. I'll have to look for those tins
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I have left my roasted beans overnight in the wire basket that I use to cool them. From there, I place them in the bodum glass jar with the sealed top. When I open that to get more beans, it releases any gas. It works like a charm.
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Coffee tins

:-), forgot to link them.
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Coffee tin>>>>>>>>> check
burlap bags>>>>>>>> check
Freshroast8>>>>>>>>check
4 pound green bean sampler>>>>>check

3 day ground>>>> CHECK!!!!!

Can I be in the home roasting fraternity?

Kinda funny, my wife is now asking if we will be removing the St Augustine sod out back and planting coffee beans and hiring the unemployed citrus pickers to harvest the beans.
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Buy this book. It is the bible.

Lots of good discussion here. There are lots of variables. From our Facebook site, where we talk about rest and shelf life:

A coffee bean has 200,000 individual cells. Each cell acts like a micro reactor. Early in the roasting process, humidity exits. Free water content vaporizes. As bean temp goes up, water vapor puts pressure onto the cell walls of the beans expanding them. As pressure goes up, coffee oils are driven into the cell walls making a sealant and holding CO2 and aroma. The cell wall is .0002 inches thick, capable of holding pressure up to 140 psi. Time to de-gas. Flavor changes occur more between days 1-5 than 6-10.

Enemies of roasted coffee:

Humidity
Heat
Air

Soon we will be releasing a container that will help eliminate at least one of these enemies. :-)
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3 day ground sure sucks with a long holiday weekend.
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yeah, and I just discovered it's actually 5 days to Fla from California after up to 48 hours to process.

Holidays and weekends as well as day of shipping don't count.

It'll be around a week before my first roast, so one more trip to the local roaster I guess.

I'm very anxious, but not nearly as anxious as the machine or not a fraction as anxious as waiting for the grinder after shattering mine and feeding my machine preground coffee for 5 days while the grinder came.

Just the same, I made a trip to Target for a mesh collander to cool beans and got a few Mason jars just in case.
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Hey!?! I've been storing my roasted beans in tupperware. Am I in danger of blowing up my kitchen? I usually keep these beans sealed for only 18-20 hrs before we open the container and brew some. I didn't know there were fancy glass jars at Sweet Maria's-I'm headed there now....:-)
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For most items, i love the 2day priorty shipping from SM's. On small bean lot's it allows you to roast and taste before committing to a particular coffee.


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