How long should one wait to cup after roasting? Is there any school of thought about this? The beans are going to off-gas quite a bit and this will change the flavor through the following days/hours. Are there flavors that we should seek in a just roasted bean? From a serving side, most customers will not get the coffee the same day should we cup later to determine qualities of the coffee that the customer will taste? Or do most cup the same batch multiple times?
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