Freshness is often talked about when discussing coffee beans and how to create the best tasting cup of coffee, but it’s not always clear what ‘fresh coffee’ actually means.
Initially, you might think that the best and freshest coffee would be made with beans immediately after roasting, but this is a common misconception. Just-roasted coffee beans are often not the best option - the flavour of coffee changes over time, and there is an optimal window for flavour.
Roast Date vs Best Before: What Should you Look for?
Often when looking at a bag of coffee, people will look at the ‘best by’ date to determine how ‘fresh’ their bag of coffee is, but as coffee beans don’t spoil or go off like other foods, this date is often months or up to a year in the future. This date doesn’t give you a clear idea of when the coffee will be at its best (and it certainly won’t be at its best a year later).
Instead, you should be looking at the roasting date, which gives the specific date that the raw, green coffee beans were roasted to create the aromatic beans ready for your coffee.
Why Freshly Roasted Coffee Isn’t Always Best
When coffee beans are roasted, their internal moisture will turn to steam, causing them to expand and release water vapour and gases, including CO₂. Once the beans have finished roasting, they will continue to release CO₂.
This process is called ‘degassing’ and will continue for 1-2 weeks after the beans have been roasted. Most of this degassing will occur during the first few days after roasting, and the excess of CO₂ can negatively affect the flavour of your brewed coffee.
When Coffee Reaches its Best Flavour
After a few days the degassing won’t be as intense, but as it continues, harsher and more astringent flavours that may be present will soften out, allowing the real character and flavour profile of the coffee to shine through. This is why using coffee immediately after roasting won’t produce the best cup - the beans are still changing and need time to settle.
The ‘sweet spot’ for flavour and freshness begins around 5-14 days after roasting. The beans are still fresh, but have had time to rest. The optimal brew time will vary slightly depending on your brewing method and on the type of roast.
Brewing Method and Roast Level Considerations
A rest of 5–7 days is best for filter coffee. For espresso, a longer rest of around 14 days is usually best, as the pressure of an espresso machine will draw more oils and CO₂ from the coffee, and if the coffee is not properly rested this can result in an espresso with excessive crema that can taste fizzy and sour.
Additionally, dark roast coffees are more porous and will degas faster than denser light roast coffees, meaning they may reach their ideal brewing window sooner. Light roasts, on the other hand, may take longer to reach this window but retain their flavour for longer.
Losing Freshness
As coffee moves beyond this optimal brewing window, you may notice a decline in flavour, as the vibrancy fades, leaving you with a less pronounced, nuanced flavour. The coffee will still be drinkable, but it won’t deliver the best quality cup. It is best to use coffee within 8-10 weeks of its roasting date.
Beyond this time, the flavour of the coffee will start to fade, and the beans will begin to oxidise and become stale. As the coffee oxidises you may notice the beans become dry or dull looking, as well as a loss of aroma, and any coffee made with them will lack flavour or may taste ‘cardboard-like’.
How to Keep Coffee Beans Fresh for Longer
You can extend the life of your coffee and reduce oxidisation by storing it correctly in an airtight container, away from light, and only grinding the amount you need at the time of use.
The best way to ensure optimal freshness and flavour is to buy smaller amounts more frequently, so it is used while it is at its very best. At Inglewood Coffee Roasters, we roast with this peak window in mind - so you can enjoy every cup at its most vibrant and flavourful.