What happens after coffee is roasted?
It has been a while since we last wrote about coffee, so today we are returning to the subject. Our coffee story ended with roasting. Now we will explain what happens next.
After roasting, we package and store the coffee with a clear record of the beans, roast date and roast level.
Why coffee needs to rest
Coffee is not necessarily at its best immediately after roasting. Freshly roasted beans release gas, which can make espresso bubble, produce unstable crema and interfere with an even extraction. The flavours may also seem unbalanced.
An experienced taster may already recognise the emerging flavour notes, but most drinkers benefit from allowing the coffee to rest. Depending on the beans, roast and brewing method, the best window can begin after several days or a few weeks. For some espresso coffees, around two or three weeks works well.
Oils sometimes appear on the surface as the coffee rests. The original article described this happening after two days for some Mexican coffee and after three weeks for other beans. Surface oil depends strongly on roast level and other factors, however, so it is not a universal test of readiness or freshness.
Dialling in the grinder
Once rested, the beans can be ground and tasted. Finding the right grind setting can take patience. With a challenging coffee, a café may use as much as 250 g while adjusting recipes and tasting shots.
Customers often ask to taste a coffee before buying it. In principle that is possible, but putting a single dose into a grinder does not guarantee the intended flavour. The grinder needs to be adjusted for that coffee.
In our café, using the same beans for two or three days makes it easier to keep the grinder dialled in and the drinks consistent. We will discuss grinder types and grinding methods in another post.
Freshness, oils and packaging
Beans without visible oil are not automatically fresh or stale. Light and medium roasts may remain dry-looking even when fresh; some dark roasts become oily soon after roasting. Check the roast date, packaging and aroma rather than relying on appearance alone.
Long storage can reduce flavour and aroma, especially when beans are exposed to oxygen, heat and moisture. The original article suggested a period of around three to five months when properly packaged, but the best flavour window varies and is often shorter after opening.
Must coffee be vacuum-packed? Not necessarily. Vacuum sealing is one approach, but well-sealed bags with suitable valves are also widely used. Packaging helps limit oxidation of the coffee’s oils, whether the coffee comes from a large producer or a small roastery.
Our original article described packing coffee in 250 g portions to help customers enjoy it fresh. The name, description and roast date on each pack give useful information about the beans and their character.