Freshly roasted coffee is considered the best for several reasons. When coffee beans are freshly roasted, they retain their full flavor and aromatic compounds, providing a richer, more vibrant taste. Proper Roast prides itself on offering freshly roasted coffee to ensure our customers get the best possible experience with each cup. Freshly roasted beans release carbon dioxide and other gases known as "off-gassing," which can only happen when the coffee is fresh. This process enhances the infusion of flavors and aromas during brewing, leading to a high-quality, delicious cup of coffee that pre-packaged or older beans simply cannot match. Furthermore, we guarantee quick delivery from our roastery to your door to ensure you enjoy your coffee at its peak freshness.

We recommend consuming our coffee within three months of purchase for the best flavor and aroma. Each batch is carefully packaged in re-sealable foil bags with a one-way degassing valve, which allows fresh gases to escape while preventing oxygen from entering. This packaging helps preserve the coffee’s freshness, ensuring you enjoy a rich, aromatic cup every time.

Single origin coffee comes from one specific location — such as a particular country, region, or even a single farm — rather than being a blend of beans from different areas. This allows the coffee to showcase the unique flavors and characteristics of its origin, influenced by factors like climate, soil, and altitude. Each single origin coffee offers a distinct taste profile that reflects the story of where it was grown.

Arabica tends to have sweeter, more complex flavours and is grown at higher altitudes; Robusta is hardier, often has a stronger/rougher taste and higher caffeine content.

Not necessarily. Roast level affects flavour more than caffeine content; darker roast often tastes “stronger” but doesn’t always mean higher caffeine

That depends on your taste preferences (e.g., fruity vs chocolatey), your brewing method, how bold/flavourful you want it. Try different origins/roasts to see what suits you.

The flavour notes (e.g., “chocolate”, “berry”) are descriptive of natural flavour characteristics found during cupping, not added flavourings.

Yes. While beans don’t necessarily become unsafe after a point, their flavour and aroma degrade over time due to oxidation.

Yes, you can freeze coffee beans to extend their freshness, especially if you buy in bulk or live in a warm, humid climate. To do it right, divide the beans into airtight, single-use portions, ideally vacuum-sealed or tightly sealed zip bags, and freeze them. When ready to use, let the bag reach room temperature before opening to prevent moisture condensation. Avoid refreezing thawed beans and never freeze ground coffee, as it stales faster. Properly stored, frozen beans can stay flavorful for up to 3–6 months, though freshly roasted beans used within a few weeks always taste best.

Light, medium, and dark roast coffee beans differ mainly in roasting time and flavor. Light roasts are lightly browned, with bright acidity and more of the bean’s natural, fruity flavors, plus slightly higher caffeine. Medium roasts are medium brown and offer a balanced taste with smooth, caramel-like notes and moderate acidity. Dark roasts are deep brown and often oily, featuring bold, smoky, or bittersweet flavors with low acidity and a bit less caffeine.

Using a cafetière (French press) is simple and great for making rich, full-bodied coffee. Here’s how to do it:

1. Measure coffee and water: Use about 1 tablespoon (7–8 g) of coarsely ground coffee per 125 ml (4 oz) of water. Adjust to taste.

2. Add coffee grounds: Place them in the bottom of the cafetière.

3. Pour hot water: Heat water to about 90–96°C (just off the boil) and pour it evenly over the coffee. Stir gently to make sure all the grounds are wet.

4. Brew: Put the lid on with the plunger pulled up and let it steep for 4 minutes (you can adjust for strength).

5. Plunge: Slowly press the plunger down to separate the grounds from the liquid.

6. Serve immediately: Pour the coffee right away to avoid over-extraction, which can make it bitter.