Espresso is best drunk between 5-30 days after roasting.
This is because the roasting process causes a build up of CO2 (Carbon Dioxide) inside the beans, and it slowly escapes the beans over time. In fact, the reason we get crema is actually because of the CO2 in the beans. If you buy pre-ground coffee, a lot of the aroma and CO2 will have already escaped from the coffee, because as soon as you grind coffee it will start losing flavour more quickly. And the same goes for old coffee. All the goodness slowly escapes over time.
Barista Tips
Our tips are to look for a roast date on your bag, store your coffee in an airtight container in a dark cool place, and always grind fresh as you make your coffee. You’ll end up with a coffee that is full of life and has a delicious crema.
