09/17/2026
Once coffee is roasted, the clock on freshness starts ticking. Freshly roasted coffee releases carbon dioxide in a process called degassing, while oxygen begins to interact with the roasted coffee at the same time.
Degassing is important because trapped CO2 can interfere with brewing, which is why coffee benefits from resting for a few days after roasting. Over time though, oxidation breaks down the compounds responsible for coffee’s fresh aromas and flavors, eventually leading to a flatter, stale taste.
That’s why we pack our coffee in bags with a one way valve, and why proper storage matters! Freshly roasted coffee that is protected from excess oxygen is better able to hold onto the flavors and aromas you want in your cup.
