roasting

Attention over time

7-day rolling share of analyzed posts/comments mentioning this entity · 90 daily points ending 2026-08-07

Final complete day: 2026-08-07. Attention was 1.8% — this entity appeared in 13 of 723 analyzed posts/comments in the seven days ending that day (21 mentions).

Each point is a seven-day rolling window of complete UTC days; a point is comparable only when at least 100 analyzed posts or comments fall inside it. A day with no analyzed records counts as zero; missing coverage is marked and never shown as zero. The series ends at the latest complete analyzed day — it never extends into the current incomplete day. How attention is measured.

Recent mentions

1. 2026-08-05 18:11 UTCComment

   "Resting" is a bit of a moving target with some nuggets of truth and some nuggets of nonsense. Coffee needs to "rest" or degas in order to vent the CO2 generated in the bean during roasting. Otherwise, this will effectively 'get in the way' of your extraction and give a very uneven and disappointing brew. This process typically takes 3-5 days to reach an optimal state - you don't need or want all the gas gone, just enough that it's not screwing up your brewing. Coffee should not need to "rest" in the sense of aging wine or preserves. Coffee is degraded by O2, it is exposed to O2 the moment it leaves the roasting drum, and the effect accelerates over time as O2 is liberated within the bean by the oxidation reactions. While there are plenty of roasters who advocate this sort of "resting" for their beans, the only beans I've ever seen improve due to it were significantly underroasted to begin with and as such benefitted from oxidation reactions breaking down excessive and unpleasant acids that should have been addressed during roasting. This is mostly a combination of marketing ("our products are so refined and special they need special treatment") and sales optimization ("our coffee roasted a month ago isn't stale, it needed special resting and has improved").

2. 2026-08-05 11:49 UTCComment

   I like to think I know a thing or two about coffee and roasting, but I've gone back and forth on whether resting beans after roasting actually makes a noticeable difference? I've heard the 'wait a few days before brewing' suggestion a few times now, and I'm wondering if it's just more hype than science?

3. 2026-08-03 21:08 UTCComment

   I find I can get a passably good coffee roast far easier than I can get passably good espresso. Roasting has been interesting in that the difference in quality seems to be much more tied to the bean than the roast. I’m not saying I can get as good results as a “pro” but the interesting thing is that almost any roast you happen to land on will be one that someone likes. It’s not as hard to get a “good” roast as it is to get a specific targeted roast.

4. 2026-08-02 17:37 UTCComment

   I truly hate the smell of roasting coffee. I have no idea how I made it into this business...

5. 2026-08-02 17:35 UTCComment

   So, after all of that, you don't even address what the research you linked actually discusses. It's really bizarre that you exhibit the control+F level of understanding ("it said oil somewhere in there!") and yet you think you figured something out. You do the exact same projection dance by accusing me of taking a simplistic all or nothing mentality, in order to hide the fact that you are actually taking an all or nothing mentality. It just goes to show that you're being intentionally dishonest. Your link is about the metabolism and lipid profiles of individuals. Not one single thing has to do with the content inside of a mug of coffee. And I will point out AGAIN that the main increase they find associated with coffee consumption is CHOLESTEROL which is produced by animals, not plants. Coffee plants do not produce cholesterol, genius. To whatever degree coffee consumption might bear a causal relationship with lipid profiles, it would be a consequence of effecting metabolic activity. Not as a dietary source of fats. Your primary basis for your position seems to be that byproducts of coffee bean oil can accumulate in the exhaust of roasteries. Based on that, your logic seems to backwardsly imply that this MUST lead to coffee seeds containing oil (sure they do, a little bit) and that some relevant amount of oil must therefore remain after roasting, and therefore brewed coffee is actually a suspension of oil in water. This is, of course, absolute insanity. And that's me being polite about it. Despite your attempts to put words in my mouth, I never once claimed that coffea seeds don't contain oil. The question here is what are the contents of the cup when we brew the beverage known as coffee. And the answer to that question is that it's water that has dissolved compounds from the coffee beans. Contrary to popular belief, one is not extracting oil from the grounds. Any oil that comes out in brewing is trace amounts and is incidental. It's like having a few grains of pollen on the surface of an apple. Picking an apple doesn't mean you're harvesting pollen. This is not difficult for most people to understand. But it will pose a real challenge for those hell bent on salvaging false beliefs. You have a real problem with linear thinking and connecting cause to effect, and you're better off not demonstrating it further.