Freshness is key to great coffee, but how fresh is too fresh?
When coffee is roasted, CO2 gets trapped inside the bean. For the first few days, this gas is released rapidly in a process called **degassing**. If you brew immediately after roasting, the escaping gas can prevent water from contacting the grounds evenly, leading to sour, under-extracted coffee.
**The Sweet Spot**:
- **Filter Coffee**: Best 3-14 days after roasting.
- **Espresso**: Often benefits from resting 7-10 days to let the gas settle, which produces better crema and flavor stability.
Always check the "Roasted On" date, not the "Best By" date!