This is a multi-part message in MIME format.
Whoops, I wasn't clear in what I was trying to communicate. My point
was that whether you rest your coffee in a vacuum, in a freezer, in a
mason jar, or in a old dirty sock, the differences are going to be
2nd-order effects, at best. I never meant to infer that resting was
unimportant, only the method.
Alfred is still at the point where he needs to figure out how darkly he
likes his coffee roasted, and which origins he likes.
Personally I like coffee when it comes out of the roaster, but a few
hours later it enters a sulk and is almost undrinkable, then finally it
emerges in all its glory after the appropriate rest.
Consider also that lasagne always tastes better the second day, but that
doesn't stop me from eating it the first day.
As to cupping, that reminds me of a story my
brother-the-volunteer-fireman told me. He said he was on overnight
watch over a fire that had been put out, and in the morning a fire
investigator showed up. As soon as the investigator got to the scene,
he immediately exclaimed it was probably arson. My brother asked why,
and the investigator said that the ruins reeked of gasoline.
My brother has a pretty good nose and he didn't smell any gasoline, and
so told the investigator. The investigator said that was because my
brother was trying to smell *unburned* gasoline.
I suspect cuppers are the same way -- they are tasting for unrested
tastes that they know will change into something else when the coffee