When our roasted beans go out the door they are as fresh as possible. To ensure a longer shelf life they need to be stored correctly.
Fresh is best – except when it’s not.
After roasting, beans need to de-gas and stabilise. Anything less than four days after roasting and they’ve simply not had the time to settle down. Using these unaged beans results in sub-standard espresso shots, unwanted bright bubbly crema and tart flavours on the palate.
The fortnight rule.
Espresso made with beans older than 14 days is also undesirable. Beans start to lose their natural oils after 10 days – which need to be retained for good flavour.
Ideal conditions means airtight, cool and dry. Keep coffee away from moisture, light, oxygen and any strong smells. Beans also age faster in heat. Our coffee has an optimum shelf life up to 14 days since roast date.