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 Thomson's we roast daily and aim to send your coffee out within 10 days of roasting, so it arrives with some of its rest already done. Here's why resting matters.

Why we rest coffee

Flavour development

Roasting sparks a series of chemical changes in the coffee bean - changes that don’t stop the moment the roast ends. In the days that follow, sharp or overly bright notes can settle, allowing the more complex flavours to emerge. Resting gives the coffee time to reach its full potential in the cup.

Degassing

Freshly roasted beans release carbon dioxide - a natural by-product of roasting. If brewed too soon, this gas can disrupt the brewing process, preventing proper extraction and resulting in a flat or inconsistent cup. Resting allows the gas to escape, ensuring water can extract the full range of flavour more evenly and effectively.

Reducing acidity and enhancing digestibility

For some, especially those with sensitive stomachs, the acidity of fresh coffee can be harsh. As coffee rests, certain compounds break down and mellow, resulting in a smoother, gentler brew that’s easier to enjoy

So, how long should you rest your coffee?

At Thomson's, we recommend:

• Filter brew methods: minimum 7 days

• Espresso: minimum 14 days

Kept sealed, your coffee will remain fresh for up to 3 months after roasting.

If you’ve only brewed with freshly roasted beans before, try resting your coffee - notice how it changes, mellows, and evolves over time.