Match roast level and solubility to extraction method and time. Freshness window is 7–30 days post-roast for most methods; espresso prefers 10–25 days.
Run the numbers: open related calculator.
Roast level and extraction time
Light roasts need finer grind or longer contact time. Dark roasts extract faster and can taste bitter if over-extracted. Espresso (25–35 s) tolerates a wider roast window than filter (2.5–4 min).
Freshness and storage
Whole bean, roast date on the bag, away from light/heat/oxygen. Pre-ground loses aroma in days. Use within 30 days for filter, 45 days max for espresso.
Grind and dose starting points
Espresso 16–20 g in, 30–40 g out, 25–35 s. Drip 1:16–1:17 ratio, medium-coarse. Pourover 1:16–1:17, medium. Super-automatic follows manufacturer dose and uses medium-dark beans unless the machine has fine-grind range.
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| Method | Roast preference | Grind band | Dose example | Freshness window |
|---|---|---|---|---|
| Espresso | Medium to medium-dark (some light) | Fine (flour-like) | 16–20 g in / 30–40 g out | 10–25 days post-roast |
| Drip / batch | Medium | Medium-coarse (sea salt) | 1:16–1:17 ratio | 7–21 days |
| Pourover | Light to medium | Medium (table salt) | 1:16–1:17 ratio | 7–21 days |
| Super-automatic | Medium-dark to dark | Manufacturer setting | Follow machine spec | 14–45 days (oily beans last longer) |
Common questions
Can I use the same beans for espresso and drip?
Yes, but you will change grind and dose. A medium roast works for both; light roasts need different parameters on each machine.
What about oily dark beans in a super-automatic?
They flow well and keep longer, but many people find the flavor flatter. If the machine has a fine-grind option, medium roasts are worth trying.
Limits apply. See sources and methodology.