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 88-96°C. If the water is too hot, the coffee will taste bitter.

The grind size of coffee beans has a big impact on the taste: 

• Bitter: If your coffee tastes bitter, it may be because the beans were ground too fine, which results in over-extraction. 

• Flat: If your coffee tastes flat, it may be because the beans were ground too coarse, which results in under-extraction.

• Sour: If your coffee tastes sour, you can try grinding the beans finer. 

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. 

Natural and washed coffees have different flavor profiles and mouth-feels due to the different processing methods used to create them:

• Natural - Also known as dry-processed coffee, natural coffees are dried with the cherry still on the bean. They tend to have a fuller body, lower acidity, and more intense sweetness. Natural coffees often have notes of ripe fruit, such as blueberry, cherry, or plum, and can taste richer and heavier than washed coffees.

• Washed - Washed coffees are dried without the cherry, and the process includes de-pulping, fermenting, washing, and drying. They tend to have more acidity, cleaner flavor clarity, and a less pronounced body. Washed coffees often have notes of lemon and grapefruit, and can taste brighter and more citric than natural coffees. Washed coffees also dry faster than natural coffees because the skin layer doesn't hold on to as much moisture.