The Myth of Freshness: Why Coffee Needs to Rest Before It’s at Its Best

We often hear “fresh is best” — but when it comes to coffee, too fresh can actually be a problem.

Right after roasting, coffee beans release a large amount of carbon dioxide (CO₂) in a process called degassing.

This gas builds up during roasting and continues to escape for days. If you brew coffee too soon, it can:

• Taste sour, sharp, or hollow

• Extract unevenly due to trapped gas

• Produce overly bubbly or weak espresso

The Resting Process — A Quick Breakdown

• Roasting: Coffee is roasted, developing aroma and flavour — and building up CO₂.

• Degassing: CO₂ starts escaping from the bean over several days.

• Stabilisation: Flavours mellow, balance out, and become easier to extract evenly.

• Peak Window: Coffee is now rested, stable, and ready to brew at its best.

How Long Should Coffee Rest?

• Light roasts: 5–10 days

• Medium roasts: 3–7 days

• Dark roasts: 2–5 days

• Espresso: ideally 7–10 days post-roast

Trying to serve coffee too soon means you’re missing out on its full flavour potential.

At Ublend®, Freshness Meets Flavour

We roast fresh to order, then pack your coffee immediately in valve-sealed bags that allow CO₂ to escape without letting oxygen in. By the time your coffee reaches you, it’s rested, developed, and ready to serve — no guesswork needed.

Want to Serve Coffee at Its Peak?

We help cafés and private label partners get their timing right — from roast day to brew day — for consistently great coffee.