Coffee Is Better Ground Fresh Than Roasted Fresh - Part 1

Have you ever heard the saying "coffee is better ground fresh than roasted fresh"?
This is a phrase often repeated in the coffee industry, and I think it deserves a bit of explanation.

"Freshly roasted coffee"

As time passes after coffee beans are roasted, their aroma and flavor continue to change. This process is called "aging."

Right after roasting, coffee beans are still releasing gas actively and their chemical changes haven't settled down yet, so it is difficult to draw out the coffee's true flavor at this stage. It depends on the degree of roast and the type of bean, but generally, once about two to three days have passed, the aroma and flavor finally begin to taste like coffee should.

After that, the aroma and flavor of the coffee beans keep changing. In the early days after roasting, a fruit-like aroma with a bright, fruit-forward acidity stands out, and medium-dark roasted beans may even show a bit of bitterness.
However, after about ten days to two weeks, the bean's true flavor matures. The sweetness gains strength, and you can enjoy a rich depth and a fuller body.
The acidity mellows, and the overall smoothness and umami come through even more.

When brewing coffee at home, I hope you'll also enjoy the day-to-day changes in the coffee beans.

The best-by date is set on the assumption that the bag remains unopened.
Once opened, it's important to store the beans in a sealed container.

So then, what about "freshly ground coffee"? This has gotten long, so I'd like to save that for the next article.