why your coffee needs a rest

Freshly roasted coffee is full of carbon dioxide. For the first days after roast, that CO₂ fights your brew water, producing uneven extraction and a hollow, sharp cup. Resting lets it escape.

We ship the day after roasting so you control the rest. For most of our coffees we like about two weeks off roast for filter, and three to four for espresso; naturals often keep improving past a month. The roast date on your bag — and in the roast log — is the honest reference point.