Enter the roast date on your bag and how you're storing the beans. We will make a tasting plan using the disclosed assumptions below, not predict an exact peak or expiry date.
This planner shifts a roast date by fixed, disclosed offsets: tasting starts after 3 days for filter or 7 for espresso. The illustrative early window ends at day 18 (filter) or 21 (espresso), shortened to day 14 for an opened bag. Storage checkpoints are day 35 for a valve bag, 28 for a canister, 14 for an opened bag and 90 for unopened frozen portions.
These offsets are BrewLab planning assumptions, not measured shelf life or an expiry calculation. Roast development, package integrity, opening date, temperature and your preference can change the outcome substantially. Frozen beans do not follow the same degassing timeline as room-temperature beans; use the freezer date only as a reminder and follow your roaster’s guidance.
Calendar example: a filter roast dated November 1 has a suggested tasting start of November 4. Changing to espresso moves that start to November 8. Taste comparisons can override the suggestion. Future, blank and invalid dates produce an error instead of retaining an old result.
The National Coffee Association’s storage guidance discusses airtight, cool storage and the limits of freshness estimates. A tasting calendar cannot establish food safety; discard beans with mould or moisture damage.
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.
No. It is a reminder to review flavour and storage, not a food-safety assessment. Follow package instructions and discard mouldy or moisture-damaged beans.
Refrigeration and freezing require suitable packaging and condensation control. Follow the roaster’s storage guidance; a cool, dry cupboard is simpler for a small working supply.