Enter the roast date on your bag and how you're storing the beans. We'll tell you when they'll taste best and when to finish them.
Freshly roasted coffee off-gasses CO₂ for several days. Brew it too soon and the gas repels water and produces uneven extraction. Wait too long and aromatic oils oxidise, leaving flat cardboard notes. Espresso wants a longer rest than filter because pressurised extraction is more sensitive to CO₂. Storage method dictates how quickly oxygen and moisture reach the beans.
The formula used here: rest 3 days (filter) or 7 days (espresso) after roast, then hold peak for a window that varies by storage from ~10 days (opened bag) to ~35 days (valve bag) — with freezer storage extending shelf life to 90+ days if unopened.
Freezing works well for unopened bags. Once opened, moisture cycling can hurt flavor — freeze in single-dose portions or skip it.
The 9 bar pressure amplifies off-gassing — a too-fresh puck channels and sputters. 10–21 days post-roast is a common espresso sweet spot.
Yes — it won't hurt you, it just tastes flatter. Some brewers enjoy older beans for milk drinks.
No — the fridge is humid and full of odors. Keep beans in a cool, dark cupboard instead.