About 8 weeks resting period

Recently we’ve seen a lot of discussion around our suggested resting period for coffee, especially the idea of waiting 8 weeks before brewing. So I wanted to share a bit more about why we approach coffee this way.

We roast our coffees quite light, which means the beans expand less during roasting and retain a denser structure. Because of this, gases like CO₂ stay trapped inside the bean much longer compared to darker roasts.

At the same time, we decided to remove the one-way valve from our coffee bags. Most people see the valve as a way to release gas, but it also allows aromatic compounds to slowly escape. By sealing the coffee in a more isolated CO₂-rich environment, we’ve found it helps preserve volatile aromatics inside the bean for longer — almost like how nitrogen is used in crisp packaging.

Does that mean you must wait 8 weeks to drink the coffee?

Not at all.

In our shop, we usually start brewing coffees around 5–7 days after roast and they already taste very enjoyable. But through repeated testing, we’ve consistently found that many of our lighter roasted coffees continue improving and often peak around 8–12 weeks after roast, especially for filter brewing.

Another question we often hear is:
“Why not just sell coffee roasted a month ago then?”

We actually used to do that. But many customers strongly associate freshness with quality and preferred receiving coffees roasted closer to their order date. So nowadays we roast much closer to dispatch while still recommending longer resting for the best flavour experience.

Coffee resting is a really interesting topic, and honestly we’re still learning from it ourselves every season.

Curious to hear your thoughts:
How long do you usually rest your coffees?