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Why Rest Your Coffee?

At Django we pride ourselves on dispatching our roasted beans to you as fresh as they can be. We aim to dispatch the coffee within 48 hours of roasting but sometimes this can be up to 7 days, to minimise waste.

But is "fresh" always best?

Fresh coffee has always been a great selling point and buzz word for businesses in the coffee industry, but we feel that fresh is not alway best when it comes to brewing your beans. In the days when coffee was roasted and then imported in to the UK from various countries, coffee could then be stored in warehouses for months before it finally arrived at the customer. UK roasters that started to roast coffee were able to say that their coffee was freshly roasted and dispatched without being imported and stored. The word Fresh became a way for roasters to charge a higher price for a similar standard of coffee. Over time fresh became synonymous with quality which is not quite true. Fresh does not always mean quality and just because a coffee is over a month old it doesn't mean its not a quality coffee. There is nothing wrong with brewing your beans within an hour of roasting however magical things happen if the coffee is allowed to rest.

When roasted, coffee releases moisture which traps C02 inside the bean. Once roasted the coffee should rest in order for the degassing process to occur. This is why retail coffee bags are designed with valves, these valves prevent the bags from exploding, allowing the gas to dispel naturally. These gases can take up to 2 weeks to leave the coffee and can mask the wonderful flavours of the bean, hiding the clarity and sweetness. Heavy C02 trapped in the beans can bring a highly acidic and sour flavour profile to the coffee which leaves a bvery unpleasant taste on the tongue. We recommend keeping your coffee sealed in the bag they arrived in, and in an ambient environment, but definitely NOT in the fridge as moisture from the fridge will speed up the oxidation process.40 percent of gasses are released within 24-hours after roasting, but then the process slows down. If you’re brewing for filter, we’d recommend resting your fresh bag of coffee between 5-14 days. If you’re brewing for espresso, we’d suggest waiting between 7 and 14 days before you dial in.

 A rough guide to resting:

0-5 days - Put the bag to one side and let it rest. Do not open and just forget about it.

6-12 days - Is the sweet spot for filter lovers. Try experimenting with each extra day to find the ultimate sweetspot for you brew. A well balance cup.

12-30 days - Espresso territory. The 2 week degassing period has now completed and very sweet shots can be pulled.

30+ days - Its still good! don't worry, as long as the bag has remained sealed and its been stored correctly the coffee can still taste amazing for up to 3 months. We do offer coffee that has a roast date over 7 days for a reduced price in our specials section. It's still amazing but we always aim to get our coffee out within 7 days of roasting. 

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