FRESHNESS OPTIMIZATION WINDOW

Coffee isn’t just “fresh” or “stale.”
It moves through phases.

We recommend brewing across the window — but here’s where it performs best:

FILTER

Early Phase (2–3 weeks)
Brighter, more aromatic
Slightly sharper acidity
Less integrated sweetness

Optimal Window (3.5–6 weeks)
Peak clarity and structure
Fruit becomes deeper and more defined
Balanced, polished finish

Late Phase (6+ weeks)
Softer acidity
More rounded, sometimes tea-like
Still expressive, but less vivid

ESPRESSO

Early Phase (3–4 weeks)
High aromatics
Faster shots, less resistance
Can skew sharp or uneven

Optimal Window (4–6 weeks)
Maximum sweetness and density
Stable extractions
Most balanced and complete

Late Phase (6+ weeks)
Lower acidity
Heavier body, slightly muted top notes
Can still be very enjoyable

WHAT’S HAPPENING

As coffee rests:

• CO₂ degasses → more even extraction
• Solubility increases → higher, more stable extraction yields
• Acidity softens → sweetness becomes more apparent
• Structure improves → cleaner finish, less astringency

HOW TO USE THIS

• Want brightness and energy → brew earlier
• Want balance and polish → brew in the optimal window
• Want softness and roundness → brew later

There’s no wrong time — just different expressions.

ONE-LINE VERSION (FOR BAG OR WEBSITE)

Best from 3.5–6 weeks off roast for filter, 4–6 weeks for espresso—but worth exploring the full curve.