Emily Oak wrote:
I often have to taste espresso coffees with in 3 or 4 hours of being roasted as part of the QA work I do, and when comparing the same coffee 4, 7 or 10 days later there is a world of difference (obviously) in the taste.
This is a true skill of QC people. You can quantify and identify what the coffee *should* taste like at 3-4 hours and extrapolate it out to what coffee *will* taste like later . While you know it is far from peak or perfection, you understand what elements must be present to insure the desired results in 96 hours or 2 weeks later.
Barrel tasting wines before blending or tasting wort, chewing grains while brewing. Cupping coffee fresh off the patio or with limited rest. Looking past the now....