You’ve got fresh beans. You’re ready to brew. But here’s the thing, even top-quality coffee can taste off if it’s too fresh, stored wrong, or brewed too late. Here’s how to get the most out of your beans at home and avoid ruining your morning coffee.
Too fresh is a thing
It sounds weird, but coffee can be too fresh. Right after roasting, beans release carbon dioxide (this is called degassing). If you brew during this phase, especially for espresso, you can end up with sour, unbalanced coffee. Our tip: Wait at least 7 days after roast before brewing. That gives the beans time to settle and the flavours to develop.
Know your window
After the rest period, your coffee hits its sweet spot. That’s the window where flavour peaks and stays great. Brew between weeks 1 to 6 after roast for best results. After that flavour starts to fade, especially once the bag is open.
Keep it sealed and stored smart
Oxygen is coffee’s biggest enemy. The moment you crack open the bag, the clock starts ticking. Once the bag’s open, you’ve got two great options:
A Coffee Canister: An airtight, light-proof coffee canister keeps your beans fresher, longer. Store it somewhere cool and dark and only open when needed. Bonus points if the canister has a CO₂ valve.
Or Freezer: Not going to use the beans in a week or two? Freeze them! Transfer to an airtight container and only take out what you’ll use immediately. Keep the rest frozen to lock in freshness.
The freshness formula
– Wait 7 days post-roast before brewing.
– Brew within weeks 1 to 6 for best flavour.
– Use airtight storage after opening.
– Freeze what you won’t use in 1 to 2 weeks.
(Sourced from Seven Miles Coffee Roasters)