PEAK OF TASTE AND FRESHNESS OF COFFEE: HOW THE TASTE OF COFFEE CHANGES AFTER ROASTING

When will coffee taste best after roasting?

For coffee connoisseurs, freshness and flavor are at their peak right after roasting- but alas it is not yet ready to be brewed! We can show you when that delicious aroma and flavor will reach its peak while informing you on what affects your freshly-roasted beans' lifespan.

Have you ever wondered what peak taste is and when it happens? During the roasting process, complex chemical reactions take place within the bean, breaking down sugars and amino acids to form carbon dioxide. These processes are known as Strecker degradation and caramelization. The result is an exquisite cup of coffee with a flavor that can't be replicated any other way.

If you're hoping to reap the benefits of a delicious cup of coffee, your beans must rest and degas for at least a few days before being brewed. That's because, within these early stages, the carbon dioxide content in each bean can alter the entire brewing process and impact its flavor profile.

During the initial few days following roasting, coffee's flavor improves daily due to its degassing process. At around 5-7 days post-roast, when enough carbon dioxide has been released and dissipated into the air, it is said that your chosen blend reaches its peak of taste, then you know that it's ready for brewing!

The flavor of coffee changes over time, and the pace varies depending on the kind and roast you choose. Here's a rough timeline so you know what to expect from your cup!

What affects the shelf life of coffee after the peak of taste

How long coffee stays fresh depends on the roast and environmental conditions.
If the coffee is roasted too rapidly, it will degas more quickly in the days following roasting and age prematurely. The slower you roast your beans, the longer they'll be able to retain their flavor as they reach maturity. By controlling thermal energy and duration of roasting, you can ensure that each cup of coffee tastes its absolute best every time!

Due to the dough's intricate composition of many cellulose cells which contain organic compounds, a longer roast is more advantageous. In this way, energy is distributed evenly and there will be less destruction of the cellular structure while preserving organic components within the coffee bean.

The higher the roasting speed, the faster the coffee aging process.

In a convection roaster, due to the air currents, the coffee is roasted more evenly, and the coffee bean structure is less disturbed, so the coffee is stored longer.

Changing the taste of coffee roasted in a conventional roaster
With a conduction roaster, the beans are roasted unevenly: their outer layer is darker than its interior. As such, this approach yields coffee with an abbreviated flavor peak.

Change in the taste of coffee roasted in a conduction roaster
For example, coffee roasted on a convection roaster may be at its peak of taste from the 7th to the 21st day, and on a conduction roaster from the 10th to the 14th.

Crack intensity

Accumulating higher levels of thermal energy during the crack stage will result in a more intense "crack" when roasting coffee beans, causing greater damage to the cell walls and brighter flavor. However, it can also lead to premature aging of the coffee beans.

The intensity of the crack is affected by the roast profile and the pressure inside the roaster.

Coffee packaging

After roasting, coffee beans should be stored in an airtight container for no more than 12 hours. During this period, the gas produced by the beans is released and minimal contact with oxygen takes place. Beyond that timeframe, oxidation occurs causing a decrease in natural oils that give it its flavor and aroma.
To ensure that the coffee stays fresh, it should be packaged as quickly as possible after roasting. Since gas can build up inside packages and cause them to swell or burst, each package is fitted with a degassing valve to release carbon dioxide while keeping air out.

Within 12 hours after roasting, it is important to pack the coffee bean in a pack with a degassing valve.

To ensure your coffee tastes as fresh and flavorful as possible, you can pump nitrogen into the package to displace all of the air. This will reduce oxygen levels below 1%, preventing oxidation and preserving the taste for up to 6 months! For optimal flavor, aim for 3-4 weeks - that's when it'll be at its peak.

And if you do not wait for the peak of taste?

Degassing plays a vital role in the flavor of espresso. Traditionally, roasters needed to wait at least one week to truly evaluate if they've achieved their desired roast profile while quality control is underway. Fortunately, there's now an easier and quicker method: Carbon dioxide begins being released just a few hours after coffee beans are roasted, thus allowing for the nearest-possible taste results within an hour! This ensures that once 7-10 days have passed, this same flavor will remain intact.

For those of you who desire to enjoy a cup of coffee days after the roasting process, we suggest grinding your beans and allowing it to rest for 10-30 minutes. As soon as you grind the beans, the carbon dioxide which helps produce flavor begins evaporating quickly, aging your brew in just ten-minute increments - aging it several days!

Roasting and packaging are both key elements when it comes to ensuring the quality of your coffee. Thus, choosing an ideal roast profile is essential in maintaining freshness - do this within 12 hours after roasting! To maximize shelf life, a degassed package with oxygen extraction will make all the difference. Replacing the oxygen with nitrogen helps keep beans tasting delicious for much longer periods.