When to use coffee after roasting?

With a coffee bean roaster, freshly roasted coffee is not ready to brew immediately. Ideally, coffee beans need a rest period after roasting to release excess carbon dioxide (CO2) and develop their best flavor. This “rest” period is called degassing. In general, you should wait at least 1-2 days after roasting before brewing. Most coffees continue to release CO2 during this time, which can lead to a sour or acidic taste in your cup. The ideal waiting time depends on the roast level. Lighter roasted coffees tend to be denser and release CO2 faster. After about 24 hours you can start experimenting with lighter roasts. Medium roasts are a good middle ground and it is recommended to wait 3-5 days for optimal flavor. Darker roasts are more porous and take longer to release CO2. They may benefit from resting for 5-7 days after roasting. Espresso brewing is a special case. Due to the finer grind and higher pressure used in espresso machines, it is even more important to degas the beans properly. Before using your beans for espresso, be sure to let them rest for at least 5-7 days from the date of processing with the coffee roaster. Beyond the initial resting period, coffee beans begin to lose their freshness. The sweet and acidic flavors you enjoy will deteriorate over time. It is usually best to use coffee beans within 2-3 weeks of processing them with a coffee roaster. Try tasting your coffee at different stages after roasting. Tasting is a method of experimentation that allows you to evaluate the flavor profile of the coffee. By tasting your coffee beans at different resting times, you can discover the sweet spot for a particular roast that you enjoy. By following these guidelines, you can ensure that your coffee beans have enough time to degass and develop their full flavor potential, resulting in a more enjoyable cup of coffee.