The Flavor Journey: Why Freshly Roasted Coffee Needs Rest

Coffee, a beloved beverage enjoyed by millions around the world, undergoes a meticulous process from bean to cup. One critical aspect that often goes unnoticed is the resting period that follows the roasting process. While it may be tempting to immediately enjoy the aroma and flavor of freshly roasted coffee, experts strongly advise against it. In this expert article, we’ll explore the reasons why it’s not recommended to drink coffee immediately after it’s been roasted. By understanding the importance of coffee rest after roasting, you can enhance your coffee experience and fully appreciate the flavors and complexities in each cup.

The Coffee Roasting Process

During the coffee roasting process, several important transformations take place within the beans, resulting in the flavors and aromas we associate with a good cup of coffee. Here’s a simplified breakdown of what happens when coffee is roasted:

  1. Moisture removal: The first stage of roasting is to remove the moisture from the green coffee beans. Heat is applied to the beans, causing the water in them to evaporate.
  2. Chemical reactions: As the roasting temperature increases, a number of chemical reactions occur within the beans. A key reaction is the Maillard reaction, which involves the interaction between amino acids and sugars. This reaction creates a variety of flavor compounds such as chocolate, caramel, and nutty notes.
  3. Color change: As the beans continue to roast, they undergo a visual transformation. They change from green to yellow and then through various shades of brown until they reach the desired degree of roast.
  4. Expansion: During the roasting process, the beans expand in size, becoming lighter and less dense. This expansion is due to the release of carbon dioxide gas and the breakdown of cell structures within the beans.
  5. Aroma development: As the beans roast, they release volatile compounds that give coffee its distinctive aroma. These compounds contribute to the overall sensory experience and play a significant role in how we perceive the flavors of brewed coffee.
  6. Degassing: After the roasting process, the beans retain carbon dioxide gas. This gas is gradually released over time in a process known as degassing. Allowing the beans to rest for a period of time after roasting allows the excess carbon dioxide to escape, resulting in a smoother, more balanced flavor when the coffee is brewed.

Understanding the basics of what happens when coffee is roasted provides insight into the complexity and craftsmanship involved in creating the perfect cup of coffee. From moisture removal to chemical reactions and aroma development, each step plays a critical role in bringing out the desired flavors and characteristics of the beans.


Immediately after coffee is roasted, it undergoes a process called off-gassing. During roasting, carbon dioxide (CO2) is released and trapped within the coffee beans. This trapped CO2 needs time to escape from the beans, as it can negatively affect the flavor and aroma of the coffee. Consuming coffee too soon after roasting can result in a harsh and overly carbonated taste. Allowing the coffee to rest allows the CO2 to dissipate, resulting in a smoother and more balanced flavor profile.

Flavor Development

Coffee beans undergo chemical changes during the roasting process that continue even after they are removed from the roaster. These changes, collectively known as the Maillard reaction, contribute to the development of complex flavors and aromatic compounds. However, the flavors need time to stabilize and harmonize. Allowing the coffee to rest for a period of time-typically 24 to 48 hours or more-allows these flavors to fully develop, resulting in a more nuanced and enjoyable cup of coffee.

Degassing and Freshness

While degassing occurs primarily in the first few days after roasting, it is important to note that coffee continues to degas over time. Freshly roasted coffee tends to have excess CO2, which can create a “bubbly” or effervescent texture when brewed. Allowing the coffee to rest for a few days allows the degassing process to occur more fully, resulting in improved extraction and a smoother texture in the cup. In addition, this resting period allows the coffee to reach an optimal level of freshness, ensuring that you experience its true potential.

Consistency and Quality

Roasters take great care in creating the perfect roast profile to bring out the best flavors in the coffee beans. However, these flavors can be undermined if the coffee is consumed immediately after roasting. By allowing the coffee to rest, you ensure greater consistency in flavor from cup to cup. This consistency improves the overall quality of the coffee and provides a more reliable and enjoyable experience for coffee lovers.

Optimal Post-Roasting Period for Coffee Flavor Enhancement

The ideal resting time for coffee after roasting can vary depending on several factors, including the specific coffee beans, roast level, and personal preferences. However, a general guideline followed by many coffee professionals is to allow coffee to rest for approximately 24 to 48 hours after roasting before brewing and consumption. During this time, the coffee undergoes degassing, flavor development, and the removal of excess carbon dioxide (CO2). This resting period allows the flavors to stabilize and harmonize, resulting in a more balanced and enjoyable cup of coffee.

It’s important to note that resting time is not an exact science, and some coffee lovers may prefer longer or shorter resting times based on personal taste preferences. Some coffees, especially those with more delicate flavors, may benefit from a longer resting period of 3 to 7 days or even up to two weeks. On the other hand, some coffees can be enjoyed with satisfactory results after only a few hours of rest. Experimenting with different resting times can help you find the sweet spot that suits your palate and brings out the best flavors in the coffee you’re using.

The Bottom Line

While the temptation to indulge in freshly roasted coffee may be strong, the practice of allowing coffee to rest after roasting is highly recommended by experts. Off-gassing, flavor development, degassing, and consistency all contribute to a more satisfying and flavorful cup of coffee. By embracing the concept of post-roasting coffee rest, you can fully appreciate the craftsmanship and artistry that goes into each batch of roasted beans and elevate your coffee experience to new heights. So exercise patience, let the coffee rest, and enjoy the remarkable flavors that await you in the perfect cup of well rested coffee.


Why is it not recommended to drink coffee immediately after it’s roasted?

Immediately after roasting, so much carbon dioxide degasses from the coffee, it prevents good brewing. Degassing, or resting refers to the step after home roasting a More will happen during this time and this will leave some room for the CO2 to escape. After 12-24 hours, tighten the lid to limit oxygen exposure.

Can I drink coffee right after roasting?

CONCLUSION. It is almost safe to say that you can drink coffee straight away after roast. Coffee freshness is relevant, but less so than expected. Bear in mind, there might be some green vegetable notes coming out from the cup.

What happens when you roast coffee?

When coffee is roasted, a series of chemical reactions take place that profoundly change the green coffee bean. First, the moisture in the beans evaporates during the drying phase. As the roasting temperature increases, the Maillard reaction takes place, resulting in the creation of various flavor compounds such as caramel, chocolate and nutty notes. In addition, sugars are caramelized, resulting in rich and sweet flavors. Acids present in the beans evolve, contributing to the coffee’s acidity and overall flavor balance. Volatile compounds are formed, creating the tantalizing aromas associated with freshly brewed coffee. Finally, degassing occurs as carbon dioxide is released from the beans, and allowing the coffee to rest after roasting ensures a more consistent and balanced flavor profile. These intricate processes combine to create the complex flavors and aromas we enjoy in a well-roasted cup of coffee.

Why does coffee need to rest after roasting?

Leaving coffee to rest for anything between 5 – 14 days post-roast allows for the flavours to open up, offering much more clarity to your cup. In short, after rest what you extract is the flavour from the coffee beans rather than the trapped C02 often perceived as high acidity and sourness in fresh roasts.

How long should you wait before using freshly roasted coffee?

For any coffees prepared as an espresso, we recommend waiting at least 5 days after the roast date before using. Our internal standard is between 7-11 days before use as espresso. For drip/pour-over, we wait 4-7 days.

How long after roasting should you cup?

After roasting, a bean will continue to develop its flavor for several days. during which several chemical changes continue to happen inside the bean, along with carbon dioxide degassing. The SCA takes this into account in cupping, by providing that it should take place between 8 to 24 hours after roasting.

Can I brew freshly roasted coffee beans?

Freshly roasted coffee beans retain CO2 and other elements from the roast process, which can negatively affect the quality of your brew. CO2 escapes the bean rapidly at first after roasting, then gradually over the course of the next many days.

What is coffee degassing?

Coffee degassing is the period of time when gas escapes from roasted coffee beans. This process starts immediately after the roasting process is over and can lasts 2-3 weeks.

When should you use coffee beans after roasting?

When is a good time to brew coffee after the roasting date? Generally, most roasters recommend waiting three days to a week after the roast date before grounding the beans. There’s no definite time frame as it depends on multiple factors such as the bean’s variety, roast profile, and brewing method.

Do you need to rest coffee?

Fresh-roasted coffee needs to “rest”!

Some reach an optimal taste within hours, but MOST coffees are best if rested at least 1 day, and many are best resting 3 days. Standard coffee shop procedure is to rest coffees between 1 and 3 days depending on the beans.