Freshness — when is coffee at its best?

Freshly roasted coffee releases carbon dioxide — this is called degassing. In the first few days it is strong enough to interfere with brewing: the water cannot properly reach the grounds.

The good window: for whole beans, roughly from day 4 to week 8 after roasting. For espresso many people like it best between 10 and 21 days; for filter it is good earlier too.

Once ground: hours, not weeks. Grinding multiplies the surface area, and the aromatics start leaving within minutes. If you have a grinder at home, always buy whole beans.

Storage: in a sealed bag, at room temperature, away from light and moisture. The fridge is a bad idea — coffee absorbs smells and the condensation harms it. The freezer only works if it goes in airtight, divided into portions, and is not opened repeatedly.

This is why we roast in small batches: we work in 888 g lots, so stock does not sit around and what we pack has been roasted recently. Every bag carries the roast date and the LOT number — so you decide when to drink it.