Coffee Needs A Rest Day

Freshly roasted coffee is not ready just because it has stopped looking hot.

I get better results when I leave a small batch alone for a few days instead of judging it on the first pour. Around day five, I usually need to open the grinder one click. A setting that worked at 12 on the first day can taste slow and heavy later.

My notes are short:

• 18 grams of coffee
• grinder setting 12 to start
• change one click at a time
• keep the water and brew time the same

The point is not to find a permanent grinder setting. The beans keep changing after the bag is open. If the cup tastes sour and thin, go finer. If it tastes bitter or chalky, go coarser. The number on the grinder is only useful when it is attached to what the coffee tasted like that morning.