FREQUENTLY ASKED QUESTIONS

Specialty coffee refers to high-quality coffee beans that are grown and processed with exceptional care and attention to detail. These coffees are often sourced from specific regions known for producing beans with unique and distinctive flavors. The Specialty Coffee Association of America (SCAA) has established certain criteria, including a Quality Score of 80 or above, to classify a coffee as "specialty." This score takes into account various factors such as bean size, color, aroma, and, importantly, the clarity of flavors. Specialty coffee is typically produced in smaller quantities, and there is an emphasis on sustainable and ethical farming practices throughout the supply chain. As a result, specialty coffee offers a more refined and diverse taste experience compared to mass-produced, commodity-grade coffee.

You might have heard that coffee should be stored in the fridge for freshness – but we’re here to tell you, that’s really not the case. The best way to store your coffee is in a cool, dark place, right inside our supplied bag – they’ve been carefully designed to keep your coffee at its best!

Freshly roasted coffee beans should typically be allowed to rest for about 24 to 48 hours before brewing. This resting period allows the beans to degas, releasing carbon dioxide that builds up during the roasting process. If brewed too soon, the excess carbon dioxide can interfere with the extraction process, affecting the coffee's flavor and aroma. However, the optimal resting time can vary depending on the roast level and personal taste preferences. Lighter roasts may benefit from a slightly longer rest period, while darker roasts might be ready a bit sooner. Experimenting with different resting times can help you find the perfect balance for your preferred brewing method and taste.

Coffee is at its best after it has had time to rest following roasting. That is why we aim to dispatch all our coffee within 10 to 14 days of roasting, allowing it to develop and settle before it reaches you.

If your coffee arrives very freshly roasted, we recommend letting it rest for a little while before brewing. This resting period helps the flavours fully develop and reach their sweet spot. It is not that freshly roasted coffee tastes bad rather it can taste even better once it has had time to mature and balance out.

You will still see the roast date listed on the packaging for reference. As a guide, we recommend enjoying your coffee within around 6 weeks of the roast date for ground coffee, and up to 2 months for whole beans for the best flavour experience. After this point, the coffee will not go “bad”, but it may gradually lose some of its vibrancy and complexity.