In the world of coffee, the phrase "freshly roasted" is often treated as the ultimate standard. But we truly believe when it comes to peak flavour, fresher is not always better!
Every time a coffee bean is roasted on our Loring Smart Roast, it undergoes a massive chemical transformation. A key by-product of this process is Carbon Dioxide (CO2).
This CO2 is trapped inside the bean, and after roasting, it starts to escape in a process called degassing. While CO2 acts as a natural flavour preserver, having too much of it is detrimental to the final cup:
- It hinders brewing: The aggressive release of CO2 during brewing can repel water, leading to uneven extraction and a sour, underdeveloped taste.
- It masks true flavour: The gasses obscure the complex, subtle notes we work hard to develop in the roaster.
So, while a day-old coffee is technically fresh, it's still in the "gassy" stage and not the best it can be.
The Sweet Spot: Peak Flavour at 3-4 Weeks
We've found through ongoing testing and cupping that our coffee reaches its absolute peak flavour and sweetness after a minimum dedicated resting period of 3-4 weeks.
During this time, the beans have degassed to the perfect point...
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Ideal Extraction: The CO2 levels are low enough to allow water to saturate the grounds evenly, resulting in a balanced, full, and repeatable extraction.
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Flavour Unlocked: The volatile, complex aromatic compounds are no longer masked by sharp CO2 gasses. Instead, you get the rich chocolate, vibrant fruit, or subtle floral notes we intended.
If you open a bag of our coffee after the three week mark, you are tasting the beans at their most stable, flavour forward, and complex.
Don't Rush Perfection
The next time you get a new bag of coffee, check the roast date. If it's only a few days old, be patient. Store your beans in their original bag (or an airtight container) away from sunlight and let the coffee rest.
To ensure you are receiving the coffee at its peak point on the flavour curve, you may receive your coffee up to three weeks after its roast date. This means your beans are either perfectly rested and ready to brew immediately, or just days away from being their best.
Scientific Basis & Further Reading
The idea that coffee needs a substantial rest is now widely supported in specialty coffee. Research, including studies cited by the Specialty Coffee Association (SCA), indicates that many high-quality coffees continue to improve in flavour and stability for several weeks after roasting. This extended rest is particularly critical for light-roasted, dense beans—like those we produce on our Loring system—which degas much slower than traditional dark roasts.
