There is a current misconception that the fresher the coffee is, the better. Well, we're here to bust that myth wide open and explain what fresh-roasted coffee really means so you can enjoy your brew it is at its peak.
We will begin by explaining what happens to coffee once it has been roasted. Two key processes occur: degassing and oxidation.
Degassing: Degassing refers to the release of carbon dioxide (CO2) created from roasting coffee. Did you know that degassing occurs very aggressively during the first week after roasting? This is important to note because it means that extraction might not be adequate during this period since the trapped CO2 is vigorously trying to be released. In fact, if you brew coffee within the first week of roasting, you may miss out on the full potential of the roast. While the brew will still be good, it won't be at its peak in terms of sweetness, clarity, and acidity.
To sum up, your coffee will be at its "peak" freshness 1 to 11 weeks after roasting. It's important to note that this does not apply to dark roast as the oxidation process is accelerated. If you're a fan of dark roast, we suggest brewing your coffee as soon as possible to avoid any rancid flavors.