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 Roaster, 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. The aggressive release of CO2 during brewing can lead to uneven extraction and a sour, underdeveloped taste. This obscures 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, the complex aromatic compounds have opened up and 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.
