We roast on Sunday and ship Monday. By the time your bag arrives, it's only a few days off roast, and it still has some resting to do.

Freshly roasted coffee releases CO₂, a natural byproduct of the roasting process. Brew too soon and that gas gets in the way: water can't reach the grounds evenly, and the cup comes out flat or sour. Give it seven to fourteen days from the roast date and things settle into place.

The peak window

Most specialty coffee hits its stride somewhere between two weeks and two to three months off roast. That's when you'll find the most clarity and depth in the cup. The exact timing varies by bean and brew method, but that range is a reliable guide.

Keeping it fresh

Coffee's main enemies are air, light, heat, and moisture. A few simple habits go a long way.

  • Use an airtight container. The bag works if you roll and clip it tight. A vacuum-sealed canister is better.
  • Avoid the refrigerator. Temperature swings and humidity introduce moisture. A cool, dark cabinet is ideal.
  • Freeze what you won't use soon. Portion out what you need for the week and freeze the rest in an airtight bag. Let it come to room temperature before grinding, and don't refreeze.