hi to you all.
I would like to first thank you all for the great info and idea on this site.
I work at 3 different cafe's at the moment with 3 very different set-ups and 3 different coffees from different roasters.
recently I found my self troubled by less than ideal aged coffee on both sides of the spectrum.
at one cafe I found that the beans age very quickly and are less than optimal within about a week of roasting while in another the beans have bean too fresh even after 5-6 days from roasting. naturally the best thing to do would be to rest the fresh beans longer and stop using the older beans and open a fresher bag, but this is not the reality, or an option in a busy cafe and so this is more of a salvage question.
what techniques or "tricks" would you use to compensate for a less than ideal age of beans.
Grind finer or courser? changing dose? length of extraction? est..
tnx Gera
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