Freshly roasted coffee needs resting (also known as de-gassing). The chemical reaction that occurs during roasting where the beans turn from green to brown produces carbon dioxide & other gases.

40% of the gases are released within the first 24hrs post roast, but then this slows down. 
The trapped gas will impact the extraction - leading to inconsistent brews and sometimes sharp & acidic or even flat tasting coffee. 

Be patient, wait…  and you will be rewarded, we promise! 



For Filter brew methods:

Coffee is ready to use 3-5 days after the roast date.

Allowing coffee to bloom when brewing will help release carbon dioxide trapped within the bean - leading to better extraction and more flavour. This will also give you an indication of coffee freshness!

When brewing your coffee - wet the grounds with a small amount of hot water, you should see the coffee swell & bubble, this is the bloom. Wait 30 seconds before pouring over the remaining water. 

*Bloom is normally associated with manual brew methods (Cafetière, AeroPress, v60 etc), but if you can, using a pre-infuse setting on your espresso machine will achieve the same thing*



For Espresso brewing:

Rest for 7-10 days after roast date.

The flavours will further improve during the following week

 (TIP: you will find shot times become a lot more consistent after resting)

Espresso machines use high pressure to extract the flavours -  when hot water and freshly roasted coffee combine the CO2 is released and the pressure creates lots of tiny bubbles that result in a layer of crema. 

While lots of crema is appealing, too much can slow down extraction which results in under extraction and a gassy espresso shot - it may look nice, but it will taste sour and sharp.

Crema on its own has a bitter taste, so drink it alongside the coffee liquid, and the result should be a balanced flavour. A stable crema that lasts down the cup is a good sign!


For best results try to use your coffee within one month of the roast date. If you grind your own beans you may find as the coffee ages,  you will need to start tweaking the grind and grinding  finer. 
Coffee is food safe for a very long time but it will degrade and lose flavour as it ages.