We've all heard "fresh is best." But is it? Drinking coffee roasted yesterday effectively means drinking carbon dioxide.
The Gas Problem
During roasting, beans trap massive amounts of CO2. If you brew immediately, this gas creates a barrier between the water and the coffee oils, leading to a sour, underextracted cup.
The Sweet Spot
For filter roasts, we recommend resting the beans for 5-7 days. For espresso, 10-14 days is ideal. This allows the CO2 to off-gas while preserving the volatile aromatic compounds.
Storage Myths
Don't put your coffee in the fridge. The condensation will kill your beans faster than heat. An airtight canister in a cool, dark cupboard is all you need.