Always remove freshly roasted beans from the machine immediately after the cooling cycle has concluded. Leaving beans in a still-warm roasting chamber will dull taste.
Freshly roasted coffee is at its best if it is allowed to rest for about 24 hours after roasting, permitting the recently volatilized oils to stabilize. If you are impatient or needy, however, grind immediately and enjoy.
- The story is over. After this final point in the roast has been reached, the coffee’s aromatics have gone up in smoke entirely, the beans are completely black, the roasting chamber is oily, the neighbors have called the fire department, and the coffee, if you cared to sample it, would taste literally like burned rubber.