Roast date (coffee freshness)

After roasting, roasted coffee gradually loses aroma compounds and absorbs oxygen, which can make it taste stale. Many roasters therefore print the roast date on the pack. The best-before date for whole beans, by contrast, is often one to two years after roasting.

Right after roasting, coffee still releases a lot of carbon dioxide and is usually rested for a few days, often a little longer for espresso. It tastes best in the weeks that follow. Ground coffee ages much faster than whole beans.