Coffee Freshness

Freshly Roasted Coffee

It’s much harder to unlock a coffee’s full flavour potential right after roasting. The roasting process creates CO2 that gets stored inside the coffee cells. This CO2 releases slowly over time, a process called degassing. The one-way valve on your coffee bag lets the CO2 gas escape without letting oxygen in.

You’ll get more flavour out of your coffee if you let it degas in the sealed bag before brewing. We recommend 2 weeks of degassing for our roasted coffee. 

Although many factors can affect this, coffee’s flavour potential will start to decline around the two-month mark. Coffee, whether green or roasted, is constantly changing. Coffee’s main enemies are oxygen, heat, and humidity. Keep your beans in a sealed bag or airtight container, away from direct sunlight and high temperatures. These enemies of coffee will speed up this natural rate of change. Avoid the fridge and freezer too; both are humid environments that can transfer unwanted flavours into your coffee.