The Best Time to Brew Coffee After Roasting: Unlocking Peak Flavor

When it comes to brewing coffee, timing is everything—especially when your beans are freshly roasted. If you want to enjoy the full depth of flavor and aroma that your coffee has to offer, knowing when to brew is key.

Why Wait After Roasting?

Freshly roasted beans release carbon dioxide (CO2) as a natural byproduct of the roasting process. This process, known as "degassing," is essential to improving the taste of your coffee. If brewed too soon after roasting, the excess CO2 can cause the coffee to taste sour or overly bitter.

How Long Should You Wait?

For most roasts, allowing a degassing period of 5 to 7 days post-roast is ideal. This waiting period lets the CO2 levels subside, allowing the complex flavors and aromas to fully develop. At this point, the beans hit their flavor peak, offering a balanced, smooth, and rich cup of coffee.

What About Different Roasts?

Light and Medium Roasts: These often benefit from a slightly longer degassing period, around 7 days or more, as they are more delicate and need time to balance.

Dark Roasts: These can be brewed after about 5 days, as they tend to degas more quickly and have a bolder flavor right out of the gate.

At Poets and Prose, we recommend waiting a full week for our freshly roasted beans—whether it’s the bold Twilight Verse or the balanced Sonnet. This allows the beans to reach their flavor potential, giving you a smooth, flavorful cup every time.So, be patient, and give your beans the time they need to shine!

P.S. We love to flaunt creations of our members, this picture is by a fellow coffee lover from New York! Beans used: Rhapsody