40% of the gases are released within the first 24hrs post roast, but then this slows down.
Be patient, wait… and you will be rewarded, we promise!
HOW LONG SHOULD I REST COFFEE?
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!
*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!
Coffee is food safe for a very long time but it will degrade and lose flavour as it ages.