Freshly roasted coffee. The secret of exceptional taste in your cup

Coffee is much more than just a beverage. For many of us, it is a daily ritual, a momentary pleasure or a time of tranquillity. Have you ever wondered why some coffees taste much better than others? Why do you sometimes feel intense floral, chocolate or fruity aromas in your cup, while other times you are left with just a bitter aftertaste? The answer may lie in a simple but fundamental fact: freshly roasted coffee makes all the difference! In this article, you will find out why fresh-roasted coffee is the essence of a true coffee experience and how this affects the quality of your favourite beverage.

Summary:

1. Why does fresh roasting matter?
2. How does the freshness of the roast affect the taste of the coffee?
3. Coffee degassing – why do freshly roasted beans need to "rest"?
4. How long does coffee stay fresh?
5. Why choose speciality coffees?

Why does fresh roasting matter?

Freshly roasted coffee is a real treasure for any lover of this noble beverage. During the roasting process, hundreds of chemical reactions take place in the beans that create the characteristic aromas and flavours. This is when the compounds responsible for all those wonderful notes that we later sense in our cup are formed. However, once the beans are roasted, a gradual ageing process also begins, which affects the loss of these unique properties.

To show its full potential, speciality coffee should be consumed at the optimum time after roasting. This is why we pay so much attention to the freshness of our products in our shop. Most of the coffees available from us are roasted up to a maximum of two weeks before shipment, ensuring that you receive the product at the peak of its aromatic development.

Our philosophy of freshness

In our shop, we believe that the true beauty of speciality coffee is only revealed when it is properly fresh. That's why we've introduced a unique service. Although we roast most of our available coffees up to two weeks before shipment, we roast one of our most speciality products – Brazil Mogiana coffe – specifically to order, within 24-48 hours before shipment. This guarantees that you will receive your coffee at the absolute best moment of its development!

How does the freshness of the roast affect the taste of the coffee?

The freshness of the roast has a huge impact on the taste and aroma of the coffee that goes into your cup. Freshly roasted coffees contain many more aromatic compounds than coffees that have been lying on the shelves for a long time. What exactly is involved? When the beans are roasted, the essential oils they contain start to come to the surface. These are responsible for the rich flavour we love so much. Coffee that was roasted a few months ago slowly loses its aromas and becomes flatter and more bitter. This is why most of the industrial coffees that linger in supermarkets are completely different in taste from the highest quality speciality coffees. In our shop, you will only find freshly roasted coffees that will give you a rich sensory experience.

What happens to freshly roasted coffee over time?

• The degassing process

Freshly roasted coffee beans undergo a fascinating process called degassing. Immediately after roasting, the beans release carbon dioxide, which has a huge impact on the subsequent extraction. Therefore, freshly roasted coffee needs between 24 and 72 hours of rest to reach its optimal potential. After this time, the best time for its consumption begins.

• How does the flavour change?

In the first weeks after roasting, speciality coffee offers the richest spectrum of flavours and aromas. This is when you can experience the fullness of its character – from delicate floral notes and juicy fruit accents, to deep chocolate or nut tones. Over time, these refined notes begin to fade and the coffee loses its complexity.

Coffee degassing – why do freshly roasted beans need to "rest"?

Although we have already mentioned degassing, this fascinating process deserves a much broader explanation. For many beginner coffee enthusiasts, it comes as quite a surprise that coffee taken straight out of an artisan roastery's drum is not at all suitable for immediate brewing. Understanding this phenomenon is the next step towards achieving barista perfection in the comfort of your own home.

Where do the gases in coffee come from?

The key to understanding degassing lies in the bean roasting process itself. The high temperatures in the roaster cause complex chemical reactions to take place inside the bean (including the Maillard reaction and the caramelisation of sugars). As a result of these transformations, enormous amounts of gases are released, primarily carbon dioxide (CO2). A significant portion of this gas escapes while still in the roastery, however, a substantial amount remains trapped within the porous structure of the bean. After being removed from the roaster, the coffee begins to slowly and naturally "breathe", releasing the accumulated carbon dioxide into the environment. This exact process is what we call degassing.

Why does carbon dioxide interfere with coffee brewing?

Are you wondering why you cannot simply grind the beans immediately after roasting? Too high a CO2 content in the beans is the greatest enemy of proper coffee extraction. When hot water comes into contact with very freshly roasted and non-degassed coffee, the carbon dioxide violently escapes outwards, creating a multitude of tiny bubbles. These bubbles act as a protective barrier that repels water from the coffee particles.

The side effects of brewing non-degassed coffee include:

• uneven extraction – the water is unable to evenly rinse the flavour and aroma compounds from the beans,
• distorted flavour – the brew becomes watery, flat, and is often dominated by unpleasant, sharp, or tart and acidic notes,
• issues with espresso – in the case of espresso machines, an excess of gas causes the phenomenon known as channelling (water seeks the path of least resistance through the coffee puck), and the crema becomes unnaturally thick, full of bubbles, and dissipates quickly.

The valve in the bag – the unsung hero of fresh coffee

You have surely noticed that the speciality coffee bags in our shop have a small, round valve on the back. This is a one-way degassing valve, which plays a crucial role in maintaining the quality of the product. It allows the accumulating carbon dioxide to safely escape outside the packet, protecting it from bursting. At the same time, the valve blocks oxygen from entering, which prevents staling and the oxidation of the invaluable essential oils.

How much time does coffee need to properly degas?

The time required to release excess CO2 depends on many factors: the roast level (darker roasted beans degas faster), bean density, or processing method. However, there are proven rules of thumb that are worth following depending on your preferred brewing method:

• coffee for alternative methods (drip, Chemex, AeroPress): light roast beans usually need between 3 and 7 days of rest from the roast date. A coarser grind and longer contact time with water mean that the gases are not as invasive here as they are with espresso,
• coffee for espresso: espresso machines are incredibly unforgiving when it comes to excess CO2. To achieve a thick, balanced, and sweet espresso, medium roast beans should wait anywhere from 7 to even 14 days after roasting.

By purchasing freshly roasted speciality coffees in our shop, you have full control over this process – the roast date visible on the packaging is your point of reference. Give the beans a moment to rest, and they will reward you with the fullness of the flavours hidden within them!

How long does coffee stay fresh?

Coffee, like other foods, is not forever. Even the best speciality coffee will eventually lose most of its qualities if it is not consumed in time. Therefore, proper storage is key – preferably in an airtight container, away from light, moisture and air, which cause the oils contained in the beans to oxidise. We have already covered the topic of coffee storage in detail on our blog, but let us briefly remind you of a few rules to bear in mind:

1. Store your coffee in an airtight container.
2. Keep it away from sunlight.
3. Avoid moisture and large temperature fluctuations.
4. Buy quantities that you will use within 3-4 weeks.

It is recommended to consume freshly roasted coffee within 4 to 6 weeks of roasting, but ideally it should land in your espresso machine, aeropress or chemex even earlier. That's why the speciality coffees offered in our shop reach you in the shortest possible time, so that you can enjoy the full flavour and aromas!

Why choose speciality coffees?

The highest-quality coffees, referred to as “speciality coffees”, are high-end products that receive official quality certification (usually according to the US SCA – Specialty Coffee Association scoring system). When viewed in qualitative terms, a very small percentage of the world's coffee production receives speciality status. Each bean is carefully selected and the roasting process is optimised to bring out the best flavour characteristics from the beans.

When you choose speciality coffees from our shop, you can be sure that every cup will be full of rich, deep flavour, without compromising on quality. What's more, our roastery ensures that each batch of beans is roasted on a regular basis, so freshly roasted products always arrive in your hands to the highest standard.

All in all, freshly roasted coffee is the only way to enjoy the full flavour that speciality coffee has to offer. When you choose our coffees, you're not only assured of exceptional quality, you're also assured that each packet arrives at a time that maximises its flavour and aroma. Don't wait any longer – if you're looking for a true coffee experience, choose the freshly roasted coffees available in our shop and experience what real coffee should taste like!