Perish the thought! That was my immediate reaction at seeing the title of Sprudge‘s new article, but upon reading it, I’m having…more perishable thoughts.
Freshly roasted coffee is the de facto marketing tactic of today’s Western roasteries. It’s one of the first details mentioned before a plethora of attention grabbers, well before you learn about the unique soil climate of their origin or how the roastery is donating some of their proceeds to a local charity. Freshly roasted coffee tastes better, smells better, and that’s the end of it! …Or is it? This piece has a few thoughts on the matter and they’re all very compelling.
Several roasters have gathered around to discuss the literally delicious elements that build in coffee when it’s allowed to sit for a few days. This is a science, after all, and all that savory, tart, sweet goodness is a result of chemicals that are affected by the complex coffee process. Allowing coffee to ruminate in the bag (craftily designed to let CO2 escape, no less) gives the roasting process time to settle, grow, and change the bean. The roast profile also has a say in this, as dark roasts tend to deteriorate faster. That’s not to say you should let your bag sit in your shelf for months, though.
I usually receive my specialty coffee bags a few days after the printed date, so it’s funny reading this and seeing there might just be a benefit to not having a same-day purchase.
dragonsandflowers 
There are people looking for the freshest food and they do not want to understand that coffee needs about two weeks to loose some of CO2 to be drinkable:)
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Right? I definitely don’t blame them there. I wonder if these findings are going to change the way some roasters market their beans.
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