Journal
Why we roast on Mondays
Coffee peaks a few days after roasting. Roasting on Monday puts every bag in its best week right when you buy it.
Freshly roasted coffee is full of carbon dioxide. Brew it the same day and that gas pushes water away from the grounds, so the cup tastes sharp and hollow. Give it three to five days and the flavour opens up.
Roasting on Monday means the coffee on the bar from Thursday onwards is right in that window, and the bags you take home stay there for another two weeks.
How to keep beans at their best
- Keep the bag closed with the valve facing up; it lets gas out without letting air in.
- Skip the fridge. Condensation is worse for beans than a warm kitchen.
- Grind right before you brew. Ground coffee goes flat in about fifteen minutes.