If a fresh bag tastes flat, sour, or your espresso has little crema in the first few days — that’s usually a sign the coffee is too fresh, not stale.
Degassing is normal
Freshly roasted coffee releases carbon dioxide for days after roasting. This is called degassing. Brew it too soon and the CO₂ interferes with extraction, giving a thin, uneven or sour cup. We print the roast date on every bag.
How long to wait
- Filter: best from about 5 days after roast.
- Espresso: best from about 7–10 days after roast — crema builds as it rests.
Because we roast to order, your coffee often arrives only a day or two off roast. If it tastes flat, let it rest a few more days in a sealed bag away from light and heat, then re-taste. Coffee stays good for around 8–12 weeks after roasting; grind only what you’re about to brew.
When it really is stale
If a bag is well past its roast date and tastes papery or dull, that’s oxidation. Get in touch and we’ll sort it out.