When buying food, we usually look for the freshest products and pay attention to the date of manufacture, expiration, and some visual cues. But still, to find out how good the products are, we have to try them. We believe that it is not a surprise to anyone. The same principle applies to coffee products. We shall not judge the quality of the beans by first look. We need to open the package and brew a drink to know for sure. Then is the time when it will become clear whether the coffee is freshly roasted.

The term "fresh coffee" is quite common - be it in the product description or an advertisement. But the truth is that this concept can take on a completely different meaning depending on who you ask. And sometimes, the date indicated on the package could be "abstract". Perceptions of fresh coffee are different for most of the producers.

While most of the distinctive qualities of the coffee are determined by where it is grown and how it is processed, its aroma is formed during the roasting process.  Because then it is the moment, when the beans lose some of their mass and become more porous, which makes it easier for the aroma to "come out". But in pursuit of the peak moment of coffee, suitable for consumption, you must take into account not only its aroma. The high temperature during the roasting process breaks down sugars and amino acids into carbon dioxide (CO 2). During the first few days, the accumulation of CO 2 can significantly affect the brewing by making it difficult to obtain the desired result - a good drink. Once the coffee is already roasted, it needs time to "rest" or the so-called process - degassing.

It is necessary to mention that the time you should wait after roasting is very relative. There is no scientific evidence of the optimal time. The variety, method, and degree of roasting have a strong influence on that. And whether the taste of the drink will satisfy you, depends on the preferences, dose, and method of brewing.



In conclusion, we would like to mention that according to the official SCA protocol, it is advisable to wait at least 24 hours after roasting but unfortunately we can not give you a specific number of days or months, because as already mentioned, much depends on several factors. On another hand, also do not wait too long, because coffee can begin to lose its characteristics and quality. It is best to consult the roaster or seller from whom you buy your coffee. They should give you the most accurate information.