Your Coffee Is Too Fresh: A Coffee Resting Guide

What if I told you your coffee would taste better if you left it in the bag, unopened for a whole month or even longer.

It’s becoming increasingly clear that aging coffee in an oxygen free environment results in better flavor, body and sweetness.

We call this process “resting”.

Want to try it out? It’s simple. Here’s how to get the best results.

Step One: Leave your freshly roasted bag of coffee sealed for 3 to 6 weeks- do not open it!  The one way valve on the bag will keep your coffee flavors safely locked inside.

Step Two: After 3-6 weeks of rest is the time to brew! You may find that you are able to grind finer to achieve superior results compared to a less rested coffee.  This resting period works for every brew method from espresso to pour overs and anything in between.

Step Three: Drink your opened and rested coffee within a week, and store in an airtight container for best results.

That’s it. Simple as.

How does it work?

That’s complicated. We think it’s in part because a good deal of carbon dioxide has a chance to escape from the inside of the cells of the coffee while at the same time the coffee has not been exposed to any oxygen that would degrade the delicate nuanced flavors.

It’s crazy how great it makes our coffee taste.  Why not try it yourself? Age a bag for at least 4 weeks.  Try grinding a bit finer than you normally do, and see if you agree.