When you buy specialty coffee, one of the first pieces of information you see on the bag is the roast date. And rightly so: it says a lot about the moment that coffee reached its peak freshness… or does it?
The reality is that coffee is not like a vegetable that spoils the next day, but it is not eternal either. Here we explain how it evolves and how long it stays “good” after roasting.
🕒 How long should you wait?
✔️ Day 0–7: the coffee is in the degassing phase. CO₂ interferes with extraction and creates less defined flavors.
✔️ Day 7–30: the ideal moment. The gas has been released, the bean has stabilized, and the flavor is at its optimal point.
✔️ Day 30–60: the coffee is still good, although it loses some liveliness.
⚠️ What happens if you prepare it too soon?
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Excessive blooming in filter methods
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Unbalanced extraction in espresso
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Less sweetness and muted aromas
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Possible fizzy sensation in the mouth
🧊 What if I store it in the fridge?
Don't do it. Moisture and temperature changes damage it. Better a cool, dry, and dark place. If it is vacuum-sealed or with a valve, even better.
✅ Keys to make it last longer:
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Use coffee in bean form, not ground.
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Store it in its original bag (if it has a valve), or in an opaque airtight jar.
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Do not open the bag unnecessarily: every contact with air accelerates oxidation.
☕ At DFRNT:
All our coffees are roasted to order and packed with a one-way valve. You have between 7 days and 2 months to enjoy it at its ideal point. After that, it will still be good, but it will no longer show you its full potential.
