We’ve mentioned this before, our coffee performs best when thoroughly rested. For both shot and filter brewing they peak after 29 days. The experience will be far superior; better flavor clarity, more integrated acidity and less bitterness. >> Read more about Lunch in Da Nang The idea of using freshly roasted coffee is more or less dead to us. For well over 2 years now our espresso grinders have been filled with coffee that is a minimum of one month old. Here’s some scientific theory When roasting we see the formation of gases within porous structure of a coffee bean, with the largest amount being carbon dioxide. Degassing is the term used to describe the release of carbon dioxide and other gases from roasted coffee. It will happen steadily throughout storage and rapidly once the bag is open or upon grinding and brewing. CO2 amongst other things contributes to crema formation, effects the extraction process and can hinder or obscure the flavor and clarity in the final cup. According to a research article, roast degree has a stronger impact than roast speed on the total amount and dynamics of degassing. The cause of this degassing rate behavior is generally down to the difference in porosity of the light, medium and dark beans. Basically the darker the roast the more frail and surface holes for carbon dioxide to escape more quickly. For the sake of a modern coffee experience, let coffee rest.
