The Art Of Coffee: Waiting Post-Roast

How long you should wait after roasting coffee beans depends on the type of roast and your preferred brewing method. Coffee beans need to rest for at least a day or two to release excess carbon dioxide, which can interfere with the extraction process. For darker roasts, it is advisable to wait between 48 to 72 hours before grinding the beans, as the oils in the beans tend to have a slower release of carbon dioxide gas. For lighter roasts, it is generally recommended to wait a little longer, between 5 to 10 days, as they have more bean integrity, which means it takes longer for the carbon dioxide to work its way out. If you're brewing espresso, it's important to give the coffee a bit more time to rest before subjecting it to an intense, pressurized brewing environment.

Coffee should be left for at least 24 hours after roasting

Leaving the coffee to rest for at least a day allows the carbon dioxide to dissipate, preventing it from interfering with the extraction process. This is especially important for light roasts, which have more bean integrity, so it takes longer for the gas to escape. Dark roasts, on the other hand, tend to degas faster due to their lower moisture content. However, they can be used immediately after roasting if desired.

The resting period also gives the flavours and aromas of the coffee time to develop. The taste will continue to evolve over the first few days, with the "roasty" flavour often disappearing, and the nuances of the coffee becoming more pronounced. This is why it is generally recommended to wait at least 24 hours, if not a few days, before brewing your coffee.

Additionally, the resting time allows the beans to cool down, which is important for the grinding process. Beans that are too hot will be crushed, flattened, and scarred during grinding, affecting the final brew. By allowing the beans to rest, they will become cool, hard, and brittle, resulting in a better grind.

In summary, allowing the coffee beans to rest for at least 24 hours after roasting is crucial for several reasons. It ensures proper degassing, enhances flavour development, and enables optimal grinding. Following this step will ultimately lead to a more enjoyable cup of coffee.

The coffee will be at its peak flavour between 4 and 14 days after roasting

The time it takes for coffee to reach its peak flavour depends on the type of roast. For darker roasts, it is best to wait between 48 to 72 hours before grinding the beans. This is because the oils in the beans take longer to release CO2 gas. Lighter roasts, on the other hand, have more bean integrity, so it takes longer for the CO2 to work its way out. Therefore, lighter roasts often need several weeks to degas before they are at their peak flavour.

The resting time also depends on how the coffee will be enjoyed. For more gentle brew methods like drip or pour-over, coffee can be used a little earlier. For espresso, it is important to give the coffee more time to rest before subjecting it to an intense, pressurized brewing environment.

In addition, the roast to brew time depends on other factors such as the type of flavours you like, the extraction method, the extraction temperature, and the age of the green beans.

Coffee can be too fresh

Much of this 'de-gassing' seems to occur within the first 48-72 hours, but most coffee takes at least 7-10 days to fully 'settle down'. In terms of flavour, the finish often gets smoother and longer over those first few days after roasting. Coffee tasted soon after roasting can appear to be 'roasty', and this 'roastiness' will usually disappear over the next few days.

For darker roasted coffees, the period of resting usually starts a few days after roasting. For lighter roasted coffees, it's a good idea to wait a little longer before drinking—anywhere from 5 to 14 days. This is because dark roast coffees are more porous than light roasts after spending more time in the roaster.

The immense heat of roasting breaks down sugars and amino acids into carbon dioxide. In the first few days, the build-up of CO2 can significantly affect brewing, making it harder to get a tasty cup. The coffee has to rest and degas before it becomes easy to brew.

For coffee lovers seeking the most flavour, you should aim to balance the degassing of CO2 with the loss of important aromatics.

Coffee should be stored in a dark cupboard

There are many different views on how long you should wait to brew coffee after roasting, and very little in the way of solid evidence. It is generally agreed that coffee should be left to rest for at least a day or two to allow it to "degas" and for the flavour to develop. However, some people suggest that coffee is at its best a few weeks after roasting.

Coffee is constantly changing. It can be too fresh and it can be too old. If you don't know when your coffee was roasted, then you don't know where it sits on this continuum. If there is no roast date on the bag, then don't buy the coffee.

Coffee that is too fresh might be lively, and it can be difficult to get consistent results when brewing. This is due to the de-gassing process that occurs after roasting, which can affect the extraction process. Espresso, in particular, can be affected by this, with significant variation in shot times during the first week after roasting.

Much of this de-gassing seems to occur within the first 48-72 hours, but most coffee takes at least 7-10 days to fully settle down and can take up to two weeks or more. The flavour of the coffee can change a lot during this initial period, often getting smoother and longer in the days after roasting. Coffee tasted soon after roasting can have a "'roasty' flavour that might disappear over the next few days.

For espresso, coffee usually tastes at its best between the beginning of week three and the end of week five from the roast date. After six weeks, the coffee will usually be past its best and will start to show slight signs of ageing. However, it can still be drinkable at home for a few more weeks.

The "sweet spot" for coffee varies according to the roast degree (light or dark), bean density, physical size, processing method, and even the varietal. Lighter roasts tend to need more time to rest than darker roasts as they have more bean integrity, so it takes longer for the CO2 to work its way out. Darker roasts have less moisture content, which can help the gas to escape more quickly.

Coffee beans need to rest for 2-3 days after roasting

The length of the resting time depends on the type of roast. Lighter roasts need a longer resting time, usually between 5 and 10 days, while darker roasts can be rested for a shorter period, typically 48 to 72 hours. This is because darker roasts are more porous, having spent more time in the roaster, and therefore release gases faster.

The coffee beans will continue to change and develop their flavour profile for several days after roasting. The flavour notes will become more nuanced, and the initial "roasty" flavour will diminish, giving way to a smoother taste. The aromatic qualities of the coffee also peak around 24 to 48 hours after roasting, as the gases are emitted, making the coffee highly appealing during this time.

However, it is important to note that coffee can be too fresh, and it can be too old. Coffee that is too fresh may be lively, leading to inconsistent results in the cup. On the other hand, coffee that is past its peak will have lost its vibrancy and will taste stale. Therefore, it is crucial to find the right balance and allow the coffee beans to rest for the optimal duration to achieve the finest cup of coffee.

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