How long should coffee rest after roasting?

Freshly roasted coffee is full of carbon dioxide, and it keeps releasing it for days. That gas gets in the way. On the espresso machine it makes shots gush and channel; with a pour-over it pushes the water away from the grounds and causes uneven extraction. This is why almost every roaster will tell you to wait a little.

The question is how long. The honest answer is that it depends on the roast level, the brewing method, and what you like. Here is what we do at the roastery, for what it is worth.

Filter

Light roasts are dense and release gas slowly, so they taste a bit closed in the first two days. We start drinking ours on day four or five. They are at their best from day seven to about day twenty-one.

Espresso

Espresso is less forgiving. We wait at least a week, and the Huisblend is best between day ten and day thirty. Before that, you will fight the shot. After that, the aromatics fade and the crema gets thinner.

Moka pot and French press

These are the most relaxed methods. A coffee can go into a moka pot on day three and still taste fine. If the bag has a bulge, let it sit for another day, or open the valve and squeeze gently.

One thing we have stopped telling people: that coffee is stale after two weeks. It is not. It is slightly less lively, and if you store it in a closed bag in a cupboard it will taste good for another month. We print the roast date on every bag, not a best-before date, so you can make your own call.