How To Adjust Your Espresso Recipe Based On Coffee Age
Coffee, much like any other organic product, is incredibly dynamic. After roasting, it begins a journey of transformation, its flavours and textures changing and developing as the coffee ages. This shift, while fascinating, can make brewing consistently—especially with espresso—a delicate art. But with a little know-how and the right advice, you’ll quickly master how to adjust your espresso recipe based on coffee age!
WHY DOES COFFEE AGE MATTER?
As coffee ages, it undergoes several natural processes. First, carbon dioxide (CO2)—a byproduct of roasting—gradually escapes from the beans. At the same time, aromatic compounds that contribute to the coffee’s flavour begin to dissipate. Over time, this can result in staleness and a dull, flat-tasting brew, lacking both flavour and texture.
On the flip-side, coffee that’s too fresh can be overly gassy, with a sharp, astringent taste and a thin mouthfeel caused by the high concentration of trapped CO2.
While we guarantee deliciousness even up to 45 days after roasting, we recommend using coffee that is between 14-28 days old. We consider this the ‘peak’ period for all of our blends. During this window, coffee will have aged just the right amount, striking the perfect balance between age and flavour.
We understand that sometimes, you simply can’t consume all the coffee within this window, but don’t worry, we’re here to help!
HOW TO ADJUST YOUR RECIPE AS COFFEE AGES?
Before we dive into it, we wanted to caveat; there are many different ways to tackle aging coffee, including adjusting the grind size and water temperature. While these methods can certainly yield great results, we’ve found that adjusting the espresso dose is one of the quickest and easiest methods to achieve consistently delicious espresso—whether you’re working with fresh coffee or a more aged coffee. Here’s what we recommend for different stages of coffee age:
/ VERY FRESHLY ROASTED COFFEE (0-7 days)
Extremely fresh coffee can have intense concentration of CO2 and aromatic compounds. This can lead to under-extracted or overly gassy shots. To balance this:
- Reduce your dose by 2 grams from ‘peak’ recipe
- Increase your yield by 4 grams from ‘peak’ recipe
This larger brewing ratio allows the excess gases to dissipate, resulting in a sweeter, cleaner shot.
E.g Dose: 20g | Yield: 42g
/ FRESHLY ROASTED COFFEE (7-14 DAYS)
As the coffee ages, C02 is released and escapes our coffee bags through the one-way valves. However, during this period, the beans will still hold a high concentration of CO2 and aromatic compounds. To manage its brightness and gassiness:
- Reduce your dose by 1 grams from ‘peak’ recipe
- Increase your yield by 2 grams from ‘peak’ recipe
This approach extends the brewing ratio, helping to showcase the coffee’s sweetness and clarity.
E.g Dose: 21g | Yield: 40g
PEAK AGE (14-28 Days)
Between 14 and 28 days, the balance of CO2 and other aromatic compounds is the most steady and ideal for the final flavour in the cup. It is at this period that you should refine your espresso recipe to the flavour you desire!
For the majority of our blends, the ideal recipe at peak age is:
- – Dose: 22g
- – Yield: 38g
- – Brew Time: Adjust to taste, typically around 28-32 seconds.
Visit our blends on our shop page to explore suggested recipes for both black and white coffees.
AGED COFFEE (28-45 DAYS)
As coffee ages, some soluble compounds dissipate, meaning there’s less ‘good stuff’ to extract. To avoid over-extractions and maximise flavour:
- Increase your dose by 1 grams from ‘peak’ recipe
- Reduce your yield by 2 grams from ‘peak’ recipe
This adjustment reduces the brew ratio, enhancing body and sweetness while minimising flat or stale notes.
E.g Dose: 23g | Yield: 36g
OLD COFFEE (45+ DAYS)
With very aged coffee, the ‘good stuff’ has dissipated further. To extract as much of the remaining soluble’s as possible while maintaining balance:
- Increase your dose by 2 grams from ‘peak’ recipe
- Reduce your yield by 4 grams from ‘peak’ recipe
This even lower brew ratio concentrates the flavours, creating a richer, more intense shot.
E.g Dose: 24g | Yield: 34g
Experiment and Taste
Keep in mind, every coffee evolves differently, and the best way to refine your recipe is to experiment and taste. At Zest, our blends are designed to perform consistently across a wide age range, but a few tweaks to your recipe can make all the difference. Hopefully this guide has given you the confidence on how to adjust your espresso recipe based on coffee age.
Got questions or need more tips? Reach out to our team HERE, or check out our resources online. Here’s a helpful article stepping out adjustments to espresso variables to positively impact acidity, flavour, body and aftertaste of the final cup: