Coffee straight out of the roaster is full of carbon dioxide. Brew it too soon and the gas pushes water away from the grounds, which tastes sharp and hollow.
The degassing window
We roast on Mondays and Thursdays and let every lot rest for seven to ten days in one-way valve bags. Espresso blends rest longest; filter roasts are ready a little sooner.
And the other end
Nothing leaves our bar more than fourteen days off roast. The date is printed on every retail bag so you can do the same maths at home.
