Can your coffee be TOO fresh?

Many still believe that fresh is always best when it comes to coffee, but have you considered whether this is really true? If it's not, then there are huge implications when we (as coffee professionals and enthusiasts) are deciding when to purchase and drink our coffee.

Whether you are a barista at a coffee shop or an at-home coffee enthusiast, I'm sure you will find some of this information helpful!

My favorite gear:

[davidthomas]

Imo the best coffee channel currently on YouTube

[donk]

Thoughtful video. A local coffee roaster offers weekly deliveries from a choice of about a dozen types and blends. Order by Friday, free home delivery next week. I'll have to try the beans upon delivery and see if I can tell a difference the following week. Thanks for the video ☕

[athenasblueprint]

Thank you for this video. I have been blessed enough to get very fresh coffees for the last year or so especially, and find that I have to let most of them degas for at least a week to get rid of an overpowering, bitter flavor that masks the more desirable flavors. I am using the 4:6 method and realize I don't have this issue after a week or so. It's very noticeable on my natural process Ethiopians and Kenyans. After that time, the nice berry and cocoa flavors start to shine and make a tasty cup, but I didn't consider for a long time that my coffee was actually too fresh to taste good.

[dank]

I had to comment for 2 reasons, the commenter just before me has almost the same screen name, but also, I'm a self-proclaimed "cheapskate" home roaster using a popcorn popper and preheating beans in the microwave. Don't laugh, I get some really good results now that I have a system down. Preheating the beans was a game changer I stumbled onto 2 years ago. I have been roasting for about 5-6 years now and my biggest batches are done for Christmas gifts in December which I roast in late November or the first week of December. I can attest to the fact that right out of the roaster and ground up and brewed the very next day does not yield "optimal" results, the lack of flavor, tons of C02, and is just a waste of coffee in general. There is so much carbon dioxide escaping the coffee just floats in suspension and very little penetrates the grounds to extract flavor. I usually shoot for med-light roasts and found that a 1-1/2 - 2 week rest is about right for what I do. YMMV depending on beans, roast level, and personal preference. Great video and what you said is spot on. I get it, sometimes it's hard to wait on diving into that new bag of coffee, but a short rest is just what the doctor ordered to get better.

[aliciafu]

Interesting info, I always thought coffee should be fresh.

[thekingklave]

On the topic of CO2, it may be beneficial to do a video on crema. You touched on what crema is on a recent video but explaining the need/want for it would be fun to dig into. Most people think crema is this sweet, god cream, when in actuality CO2 doesn't taste that great. It would be neat to see your view on crema, possibly the history of espresso and the search for crema, and just a general explanation of the structure of a shot

[kyoungjunmin]

freshly shaved and fresh coffee never goes wrong

[rogerclark]

I do believe if you were made to sit on your hands, you could not talk!! Too much hand gestures for my liking!!