How Fresh Is Our Coffee?

We make sure we work with the best coffee roasters out there; partners that roast every day of the week, all day long.

Freshness is really important in coffee. However, did you know that your coffee can be too fresh? Sounds funny right... but let us explain the process.

After roasting, coffee contains large volumes of carbon dioxide (CO2). Too much CO2 can lead to carbonic acid as CO2 binds with water (H2O) to create carbonic acid (H2CO3). This makes the coffee taste really bitter. So what's important is to let the coffee rest for a while as this process will release the large amount of carbon dioxide, which will improve the tastes of your coffee once you brew it. By having a small amount of rested coffee in stock we can offer next day delivery on most occasions and you will be drinking coffee that has been rested and tastes delicious and smooth.

If you want to read the technicality behind the 'resting process', please scroll down. 

If you prefer to receive coffee that has the freshest date please let us know in the comments section during the checkout. We can then pick the coffee from the shelves that has the freshest dates for you.

What about our packaging?

We pack our coffee in specially designed bags that are designed to seal in the freshness. This will ensure your coffee stays super delicious.

Why And How We Rest Our Coffee And The Effect Of Incorrect Resting 

Wha's important to know is that roasting coffee creates CO2

During the roasting of coffee, thermally driven chemical reactions lead to the formation of gases, of which a large fraction is carbon dioxide (CO2). Part of these gases is released during roasting while part is retained inside the porous structure of the roasted beans. Gases that are retained in the roasted coffee will eventually be released during storage or more abruptly, during grinding and extraction. The latter is what we want to prevent as this will make your coffee tastes bitter.  

Why off gassing is critical?

After roasting we must ensure that CO2 can easily be released from the beans. The ideal way is to store coffee in a coffee bag with a one-way valve making sure the bag is standing upright. As the coffee is off gassing, the CO2 is released which forces any oxygen out of the bag. CO2 is heavier than O2 and will create a protective layer on top of the coffee beans preventing the oxygen from oxidising the coffee beans. 

Carbonic acids due to excessive CO2

If the coffee is not able to off gas then the excessive CO2 in the coffee beans will bind with H20 during extraction and create H2CO3 which is carbonic acid. This has a sharp bitter taste. This is why we recommend resting coffee. It is important that the coffee is stored inside the coffee bag and that the bag is kept upright. Stacking the coffee bags on top of each other can block the valve and creates pressure which prevents correct off gassing. 

Coffee beans can also be placed in the grinder hopper as this allows the coffee beans to continue off gassing. There will again be a protective layer of CO2 on top of the coffee beans inside the hopper. The bottom of the grinder will allow some oxygen to enter the environment. Whilst this is not ideal, placing coffee beans in a hopper will speed up the off gassing period. Avoid taking off the lid of the grinder as this will cause a turbulence an increase risk of oxidation.

How we off gas?

When we roast our coffee we let it rest in resting bins for a certain time. We do this before the coffee is packed in our coffee bags. This allows the majority of the CO2 to escape before it's packed. Once you receive the coffee and serve it, you will know for a fact that the coffee is completely rested. This will ensure your coffee to be delicious once you drink it!  

How we recommend you store your coffee?

Very simple; when you receive your delicious coffee just make sure you store it in a dry place and that you keep the coffee upright on your shelves.