using very Fresh Coffee

gordy53

what do people do for Coffee when it is advised to let the Coffee rest a while after roasting if every time you order Coffee it is recently roasted, I had Coffee delivered from Rave Coffee today (first time using them) it it is only a couple of days from roasting, its tasting good so should I order another kilo in a couple of weeks when I am partway through what I have so it has a chance to ‘rest’, maybe I am complicating things any advise is welcome as I am fairly new to this, thanks

LMSC

gordy53 We always have some bags left! So, we are happy to let the new orders sit for 2-3 weeks.

DavecUK

gordy53 I always try and wait at least 5 days….

JHCCoffee

I wait 3 to 4 days from the roast date, before using or freezing.

My go to local roaster delivers within 2 days of email (another 2 lbs please) and if urgent, will deliver same day.

I always work to keep a pound or two in the freezer. So I rarely use an absolutely fresh bag. I order, wait 3 days, then freeze. And record the roast date, freezing date, unfreezing date and opening date on each bag and/or the canister. And use the earlier frozen bags first.

When freezing coffee, I place those silica moisture absorbing packets in a sealable plastic bag with the coffee bag, use a straw to suck all the air out, seal and then masking tape shut. Then freeze. I wait until the bag is well unfrozen and room temp, before opening for use.

I probably should buy a vacuum bag sealer or similar, but my wife would not likely appreciate yet another “toy” in the kitchen; maybe in the basement. :)

tompoland

My method is to roast every Saturday, but only enough for a week. My theory is that one bag is resting for a week while I drink the beans from the previous Saturday. And it NEVER works out 🙄. So I end up giving away a bags of beans maybe once a month in order to catch up. And this is also where the freezer is my friend (I never defrost, I always grind frozen).

Doram

I use a similar method to tompoland ’s above: I roast a batch when I have about 7-10 days worth of coffee left, so that it has time to rest before I need it.
I also have a 2-3 batches vacuum-packed in bags in the freezer for backup in case I won’t have time to roast, need more coffee etc., but the method works so well for me that I hardly ever need to use the backup. However -
Just last week I came back from holiday and opened one of the back-up frozen batches. It was frozen 10 days off-roast a year ago. I was so surprised to see how fresh it tasted and how well it flowed. I doubt if I could distinguish it from fresh coffee.
Just for comparison - when I was not feeling well and didn’t have coffee for a couple of weeks, I came back to a batch that was 3-4 weeks old and it tasted stale to me. I definitely preferred the coffee that was 10 days off roast and frozen for a year to coffee that was 4 weeks off roast and never frozen.

Dusk

I usually wait a few days but if you’re in a position of no coffee or unrested coffee then surely the answer is always coffee!

rivergo1d

How about freezing very fresh coffee? Should it be left to reset 5 days first, or longer, or shorter?

tompoland

rivergo1d How about freezing very fresh coffee? Should it be left to reset 5 days first, or longer, or shorter?

Best to freeze it at it’s peak. You can’t go far wrong with a 7 days rest, regardless of the roast.