The world of specialty coffee is weird. We obsess over grind size, water temperature, and pressure profiling. But then there is a corner of the coffee world that...
You can buy a $2,000 espresso machine. You can buy a precision grinder. You can perfect your puck prep until your tamping arm is sore. But if you are putting old, stale beans into the hopper, your espresso will always be disappointing.
Espresso is an unforgiving method. It relies on the CO2 trapped inside the bean to create pressure and that beautiful, golden crema. Once beans sit on a grocery store shelf for months, that gas is gone. To get the best results, you need fresh coffee beans for espresso.
Most bags you see at the supermarket were roasted months ago. They might have a "Best By" date, but that is not the same as a "Roasted On" date. For espresso, the sweet spot is usually between 7 and 21 days off-roast. Anything older, and the shot will run fast, look watery, and taste flat.
I stopped buying coffee from the store years ago. I get my beans from Trade Coffee. Here is why it is the best source for home baristas:
Get matched with your perfect coffee at Trade
If you are investing in fresh coffee, make sure your gear is up to the task. Fresh beans require a grinder that can handle the density and nuance of the roast.
I use the TIMEMORE Sculptor 064S to grind and the Gaggia Classic Pro to brew. This combination ensures that I am extracting all those delicate flavors that Trade sends my way.
If you want to see how I set up my station to keep my beans fresh and my workflow smooth, check out my Work From Home Guide to the Best Espresso Setup.
Life is too short for stale coffee. If you want crema that lasts and flavor that pops, you have to prioritize freshness. Trade Coffee makes that easy, so you can focus on enjoying the shot.
Disclosure: This post contains affiliate links. If you buy something through them, I may earn a small commission, at no extra cost to you. It helps fuel the coffee, the testing, and the writing. Thanks for supporting the work.
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