Coffee is best brewed 4–28 days after roasting, but it can still taste great for up to 3 months. Light roasts last longer than dark roasts because the oils in dark roasts cause them to stale faster.

Store coffee in an airtight glass or ceramic container in a cool, dark place away from light, heat, and moisture.

Light roast coffee is roasted for a shorter time and has a lighter color and a more acidic and fruity flavor profile. 

• Light roast: Roasted for a shorter time, with a lighter color and a more acidic, fruity flavor. Light roasts have the highest level of acidity. 

• Medium roast: Has a slightly darker color and a more balanced flavor profile, with a blend of acidity and sweetness. 

• Medium-dark roast: Has a rich color with some shine to it, and a bittersweet aftertaste with low acidity levels. 

• Dark roast: Roasted for a longer time, with a darker color and a bolder, smoky flavor profile. Dark roasts have high bitterness levels. 

No, light roasts actually have a slightly higher concentration of caffeine.

Coffee should be brewed with water that's between 195-205°F. If the water is too hot, the coffee will taste bitter.

Think about washing your hands or doing the dishes—hotter water makes it easier to clean, while colder water makes it harder to get everything off. The same principle applies to brewing coffee: hotter water extracts more quickly and thoroughly, while colder water slows down the extraction process. With lighter roasts, using hotter water helps bring out their complex flavors. For darker roasts, cooler water can help you avoid extracting bitter notes, resulting in a smoother cup.

Grind size is key to how your coffee tastes. If the grind is too coarse, water flows through too quickly, leaving the coffee under-extracted. This can taste sour or weak and look watery. If the grind is too fine, water flows too slowly, causing over-extraction. This can make the coffee bitter, dry, and overly strong. The right grind lets water flow just right, bringing out the best flavors in your coffee.

The grind size you should use depends on the brewing method.

• Espresso: Use a very fine grind. 

• Drip coffee maker: Use a medium grind, but the exact grind depends on the filter type.

• French press or press-style pot: Use a coarse grind. 

The difference between natural and washed coffees lies in the way the coffee beans are processed, which significantly impacts their flavor and mouthfeel:

• Natural Process (Dry-Processed): Natural coffees are dried with the fruit (cherry) still intact on the bean. This traditional method involves spreading the cherries in the sun, turning them regularly to prevent spoilage. The drying process can take several weeks. Natural coffees often have a fuller body, lower perceived acidity, and more intense sweetness. They frequently feature fruity flavors like blueberry, cherry, or stone fruits, creating a richer and heavier taste.

• Washed Process (Wet-Processed): Washed coffees are processed by removing the cherry before drying. After depulping, the beans are fermented to remove the sticky mucilage, then washed and dried. This process emphasizes clarity and brightness, leading to higher perceived acidity and cleaner flavors. Washed coffees often showcase citrus or floral notes and have a lighter body with a crisp, vibrant character.
  
  

While natural coffees tend to highlight ripe, fruit-forward flavors, washed coffees bring out the inherent clarity and brightness of the beans. Both methods offer unique profiles and experiences, influenced by other factors like elevation, coffee variety, and roasting style.