Shipping & Roast Timelines
When you place an order with Wolf & Wren, you can be assured that you'll receive your freshly roasted coffee at its absolute best! While we roast our exceptional beans daily in Bend, Oregon, we take an extra step to ensure peak flavor in your cup. We allow our coffees to rest and naturally "degas" for approximately 5 days after roasting before shipping. This crucial step allows the beans to release excess carbon dioxide, which is a natural part of the roasting process, ensuring you receive coffee that's perfectly balanced and ready to brew the most delicious cup possible.
Why the Wait? The Science Behind Degassing:
Freshly roasted coffee beans are full of carbon dioxide (CO2), a gas produced during the Maillard reaction and other chemical transformations that occur under high temperatures in the roaster. Think of it like a freshly opened soda – it's bubbly and active! While some CO2 is essential for the aromatic compounds we love in coffee, too much of it trapped within the bean can negatively impact your brew:
- Hindered Extraction: The CO2 can create resistance during brewing, preventing water from fully and evenly saturating the coffee grounds. This can lead to an under-extracted, sour, or weak brew.
- Bubbling and Inconsistent Flow: Especially noticeable with espresso, excessive CO2 can cause sputtering and inconsistent flow, making it difficult to achieve a proper extraction.
- Masked Flavors: The intense presence of CO2 can sometimes mask the more nuanced and desirable flavor notes of the coffee.
Allowing the coffee to degas for a period of time allows this excess CO2 to escape naturally, leading to a cleaner, more balanced, and flavorful extraction.
Optimal Degassing Times for Different Brew Methods (General Recommendations):
Keep in mind that these are general guidelines, and personal preference can play a role. The roast level and bean density can also influence degassing time.
- Espresso: Generally benefits from a longer degassing period of 7-14 days post-roast. This allows for a more stable extraction with less channeling and sputtering, resulting in a richer and more balanced shot.
- Pour-Over & Drip Coffee: Typically taste best after 3-7 days of degassing. This timeframe allows enough CO2 to dissipate for a clean and flavorful brew without losing too much of the coffee's fresh vibrancy.
- French Press & Immersion Brewing: Can often be brewed a bit earlier, around 2-5 days post-roast. These methods are less sensitive to the initial rush of CO2 compared to pressurized methods.
- Ground Coffee: Degasses much more rapidly due to the increased surface area. It's always best to grind your coffee just before brewing. If you purchase pre-ground coffee, it will have degassed significantly by the time you receive it.
At Wolf & Wren, our approximately 5-day rest period aims to strike a balance, ensuring that your whole bean coffee arrives with enough degassing to significantly improve your brewing experience across various methods, while still retaining its wonderful freshness. We believe this careful attention to detail in both roasting and resting is what makes your Wolf & Wren coffee truly exceptional.