Fresh is best, right!?

We’re a micro-roastery, so we know that size doesn’t matter, but timing does.

Is Fresh Coffee Always Best?
Not quite.

When it comes to supermarket coffee that’s been sitting on the shelf for months? Sure, fresh is better. But with freshly roasted specialty coffee, there’s a bit more nuance.

After roasting, coffee releases built-up carbon dioxide in a process called degassing. Brewing too soon can mean the flavours haven’t fully opened up yet. It’s still delicious, but give it time and you might find the cup becomes even more balanced, expressive, and rewarding.

The timeline for how long your coffee should rest depends on a few factors. The roaster itself (the machine used) and the roast level play a huge part. 

For Benders beans, we usually recommend resting your coffee for 1-2 weeks after roast (if you’ve got the patience!) In some cases, especially with our single origin range, you can even stretch that out to 3-4 weeks.

Why rest at all? During this time, the flavours start to settle and shine. Acidity softens, sweetness develops, and you’ll likely notice more clarity and depth in the cup.

We roast to order, so your coffee arrives fresh. But if you can get ahead of your subscription and age your beans a bit before brewing, you’ll likely notice a difference in the flavour. And hey, if you’re having trouble with aging your coffee, reach out to us, we might just have some aged coffee on hand that you can enjoy while you wait for your next delivery!

Our bags come with a one-way valve to let CO₂ escape while keeping oxygen out, so the beans can safely mature. You can leave them in the bag or transfer to an airtight container, whatever fits your setup.

There’s no hard and fast rule here, so we always suggest experimenting. Brew a cup a few days after roast, then again a week or two later and see how it evolves. Chances are, you’ll taste the difference.

Do you rest your beans before brewing? Or do you dive straight in?