Walked into a shop in Portland that only uses coffee roasted 3-7 days old

I was visiting Portland last month and stumbled into this tiny coffee spot called Nevermore on Division Street. The barista told me they won't serve beans that are less than 3 days off roast or more than 7 days old. She said the flavor peaks in that window and anything outside it tastes flat or too gassy. I tried their Ethiopia Guji that was exactly 5 days old and it had this crazy bright blueberry note I've never gotten from any bag at home. Makes me wonder if I've been wasting good coffee by drinking it too fresh or too old. How do you guys time your bean usage for peak flavor?

2 comments

2 Comments

christopher_coleman1710d ago

I live in Portland and went to Nevermore last week. Their whole 3-7 day rule seems more like a gimmick to sell fresher beans than actual science. I've had bags of Ethiopian coffee that tasted great at 2 weeks off roast and some that needed 10 days to settle down. The blueberry note you got was probably more about their specific roast profile and brew method than the exact age. Coffee flavor changes for sure but it doesn't just fall off a cliff at day 8.

ray64810d ago

So you're just supposed to throw out half your coffee every week.