And it all lasted a few minutes. The average roast only took ten minutes, and every second was crucial. Periodically, in the middle of a roast, the roaster would remove a few beans, checking the color, the size, the cracks. It was an intense few minutes, and as often as not, the roaster, even after all that, would think he or she could have done it better. Ideally, the roasted beans then were allowed to rest. They reach their flavor peak three days after roasting, and after seven, they begin to decline. Grinding the coffee three days after roasting is ideal, and it’s best to brew it
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