Rest is Best

As an industry we have always pushed the idea that “fresh is best” When in reality this isn’t true. The notion that fresh coffee is better comes from the age where a lot of roasted coffee was imported from Italy. In those days, the fresher the coffee the better as we had to import the coffee which could take weeks before it landed on our shores. 

At Thomsons we roast your coffee to order and quite often it can be with you next day. It is therefore important to rest your coffee for a number of reasons; 

Flavour Development

During roasting, coffee beans undergo chemical reactions that continue to evolve after the process ends. Freshly roasted beans can have sharp, acidic notes that might overshadow more subtle flavours. Resting allows these initial intense flavours to mellow out, enabling a fuller flavour profile to develop. 


After roasting, coffee beans emit carbon dioxide in a process called degassing. If brewed too soon, the high levels of carbon dioxide can interfere with the extraction process during brewing, leading to an uneven and less effective extraction of flavours. Allowing time for much of this gas to escape means that water can better penetrate the coffee grounds during brewing, leading to a more consistent and balanced extraction.

Improved Texture and Aroma

The texture and aroma of coffee can also benefit from resting. As the beans rest, the oils within them continue to evolve, affecting both the tactile and aromatic qualities of the coffee. This results in a smoother body and a more appealing, stable aroma that enhances the overall sensory experience of drinking coffee.

Reducing Acidity and Enhancing Digestibility

For some people, the acidity in freshly roasted coffee can be too intense, not just in flavour but also in physical impact, causing stomach discomfort. As coffee rests, the acidity levels diminish, and certain compounds that might irritate the digestive system break down. This makes the coffee easier to digest for those sensitive to acidity.

How long should you rest coffee?

At Thomsons we recommend resting coffee for a minimum of a week if brewing through a filter method and a minimum of two weeks if brewing as espresso. Provided you don’t open your bag of coffee it will not begin to stale until around 3 months after the roast date. If you’ve only ever tried brewing fresh coffee, give resting a go and see how the coffee develops over time!



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