If you’re a coffee lover (and let’s face it, if you are reading this you probably are), you know that freshly roasted coffee smells incredible. It’s rich, toasty, and makes you want to dive right into brewing a cup. But before you rush to grind those beans and press play on your morning routine, hold up! There’s something you need to know: coffee needs rest, too. Yep, just like you after a long day. It’s called resting, or degassing, and it’s the secret to unlocking the best flavours in your brew. Let’s break it down and find out why resting coffee is so important!
What Happens When Coffee Is Roasted?
When green coffee beans are roasted, magic happens. Well, it’s science, but it feels like magic. The roasting process transforms the beans, creating the rich brown colour, bold aromas, and complex flavours we love. But there’s a side effect: carbon dioxide (CO2).
Roasting causes a chemical reaction that traps a bunch of CO2 (and other gases) inside the beans. While some gas is released immediately, a lot remains locked in. If you brew your coffee too soon after roasting, these trapped gases can cause all kinds of problems, from messing with your extraction to giving you sour, sharp, or just plain weird-tasting coffee.
Why Resting Coffee Is a Game-Changer
Think of resting coffee like letting a bottle of wine breathe. You’re giving it a moment to settle, relax, and get its flavors in check. As coffee rests, the CO2 slowly escapes, and the beans stabilize.
Here’s why this matters:
- Improved Extraction: Freshly roasted coffee can cause uneven extraction because the trapped gas interferes with how water interacts with the coffee grounds.
- Better Flavor: Resting allows the sharp, acidic notes to mellow out, letting the true flavors of the coffee shine.
- More Consistency: Once the beans have rested, you’ll notice your brews are more predictable. No more wild guesswork with your grind size or shot times.
How Long Should You Rest Coffee?
The short answer? It depends on your brewing method. Here’s a handy cheat sheet:
Filter Brewing (e.g., Pour Over, French Press, AeroPress)
- Ideal Rest Time: 3-7 days after roasting.
- Why? By this point, most of the excess CO2 is gone, but the beans are still fresh and full of flavor.
- Pro Tip: Don’t forget to let your coffee bloom when brewing! Blooming is when you wet the grounds with a small amount of hot water and let them puff up like a soufflé. This releases any remaining CO2 and sets the stage for an even extraction.
Espresso Brewing
- Ideal Rest Time: 7-14 days after roasting.
- Why? Espresso is a high-pressure brewing method, and freshly roasted beans can create too much crema. While a thick, foamy layer might look impressive, it can lead to sour or under-extracted shots. Let the beans rest for a week, and you’ll see more stable crema and better-tasting espresso.
- Pro Tip: Your shot times will also stabilize as the beans settle, so you won’t be chasing the perfect espresso all week.
What About Crema?
Ah, crema—the golden crown of espresso shots. It’s beautiful, but it can also be deceiving. When coffee is too fresh, the crema is often over-the-top, thanks to all that extra CO2. And while it looks nice, too much crema can actually slow down your extraction, leaving you with a sour or flat shot.
The Sweet Spot: A stable crema that lasts but doesn’t dominate your cup. Remember, crema on its own is bitter, so enjoy it as part of the whole espresso experience.
How Fresh Is Too Fresh?
While freshly roasted coffee is exciting, there’s such a thing as too fresh. Most experts agree that coffee hits its peak flavour window between 3 days and 3 weeks post-roast. Beyond a month, it’s still drinkable (coffee doesn’t “go bad” in the same way milk does), but the flavours will start to fade, eventually becoming dull or stale. Ideally we want you to finish your coffee no later than 2 months after ordering.
If you’re grinding your own beans, you might notice that older coffee needs a finer grind to compensate for its reduced solubility. It’s all part of the journey, so embrace the tweaks!
What Happens If You Don’t Rest Your Coffee?
Let’s say you’re impatient (no judgment). What happens if you skip the rest period and brew coffee straight out of the roaster?
- Uneven Extraction: Trapped gas can push water away from the grounds, leading to inconsistent brews.
- Sharp or Sour Flavors: That extra CO2 can add unpleasant acidity to your cup.
- Disappointment: All that hard work from the roaster? Wasted.
On the flip side, if you wait too long, the coffee might taste flat or lack the complexity it had in its prime. So, timing is key!
The Takeaway: Patience Is a Virtue (and a Flavor Booster)
Resting coffee might sound like an annoying wait when you’re craving your caffeine fix, but it’s worth it. Think of it as letting the beans tell you, “I’m ready to shine!” By giving them a little time to degas and stabilize, you’re setting yourself up for a more flavourful, consistent, and downright delicious cup of coffee.
So, next time you snag a bag of freshly roasted beans, resist the urge to dive in immediately. Take a deep breath, brew something else for a few days, and let those beans rest. Your taste buds will thank you.
With that in mind, you may enjoy tasting the coffee as it develops. I personally drink my coffee straight out of the roaster. I enjoy tasting it and watching it develop over a long period. Remember, flavour is completely subjective. Don’t let me or anyone else tell you how you should or should not drink your coffee!
Now go forth, brew wisely, and enjoy the coffee glow-up. Cheers! ☕