Trust us, you can’t beat the scent of beans straight out of the roaster, warm, aromatic, full of promise. But here’s the twist: fresh doesn’t always mean ready.
The Fresh Coffee Myth
When coffee beans are roasted, they go through some serious chemical chaos.
CO₂ builds up inside, oils rise to the surface, and aromas bloom. For a few days after roasting, that gas is constantly escaping — it’s called degassing — and it affects how your coffee brews and tastes.
So yeah, freshly roasted coffee smells amazing. But if you brew it too soon, you might end up with a cup that’s all fizz and no finesse.
The science bit (made simple)
During roasting, the coffee cell walls expand and trap gases, mostly CO₂. That gas needs time to escape evenly. If you brew right after roasting, all that CO₂ pushes back against the water, causing:
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• Uneven extraction
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• Sour or sharp flavours
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• Foamy crema that dies fast
Once those gases calm down, the coffee bed lets water flow more evenly, pulling out the sweet, balanced flavours that the roaster intended.
This is why resting your beans matters — it’s like letting bread cool after baking. Straight out of the oven? It’s steamy chaos. Give it a bit of time, and it sings.
So, how long should you wait?
Generally, it depends on the roast and how you brew:
- • Light roasts: 10–14 days post-roast (these need more rest – all those dense, complex sugars take time to mellow)
- • Medium roasts: 7–10 days
- • Dark roasts: 3–5 days
For espresso, lean toward the longer side — 10–14 days minimum. For filter or pour-over, you can start tasting around the 5–7 day mark and note how it evolves.
Beanworks tip: we sell coffee with a ‘roasted on’ date, not a “best before” date. That’s your freshness roadmap.
How to store fresh coffee beans right
Even once rested, your beans are alive — slowly ageing, releasing aroma, and losing complexity. Keep them:
- • In a cool, dry place (not the fridge — condensation kills flavour)
- • In an airtight bag or container with a one-way valve
- • Away from light and oxygen
And remember: sweet spot = between 7 and 30 days after roast.
That’s when coffee hits its peak — lively, aromatic, perfectly balanced. After that, flavours slowly fade, like an old vinyl losing its sparkle.
Fresh, but not too fresh
At Beanworks, every online order is packed-to-order from fresh roasts – no sitting on shelves. But we still give each roast a little breathing room before sending it your way. That’s how we make sure your first brew is rich, sweet, and stable — not sharp and gassy.
Because coffee isn’t just about being fresh — it’s about being ready.
- • Fresh coffee beans release CO₂ for days after roasting.
- • Brewing too soon = sour, uneven extraction.
- • Let your beans rest 5–14 days, depending on the roast.
- • Store them airtight, away from light and heat.
- • Fresh is good — rested is better.
Read our tips on storing coffee beans.
Now we’ve busted some myths – it’s time to stock up on beans!