Roast Your Own Coffee Experience with Brunch at The Sundowner | Singapore

The '15 15 15 rule' suggests coffee beans are best consumed within 15 minutes of grinding, 15 days of roasting, and 15 months of harvesting. For your freshly roasted beans from The Sundowner, the most crucial period is the 15 days post-roast. This time allows the beans to degas and develop their optimal flavor profile. Grinding your beans just before brewing further enhances freshness, ensuring you fully experience the unique notes of your hand-roasted coffee.

To maintain the quality of your 60g freshly roasted beans from The Sundowner, store them in an opaque, airtight container at room temperature, away from direct sunlight, heat, and moisture. Avoid refrigeration or freezing for short-term storage, as temperature fluctuations can introduce condensation and stale the beans. An airtight container prevents oxygen exposure, which is the primary cause of flavor degradation, preserving their unique taste.

After opening your packet of coffee beans from The Sundowner, it's best to transfer them into an airtight, opaque container with a one-way valve to allow degassing while preventing oxygen entry. Store this container in a cool, dark place, such as a pantry. This method minimizes exposure to air, light, heat, and moisture, which are the main enemies of coffee freshness, helping to preserve their aroma and flavor for longer.

The optimal time to enjoy the full flavor of coffee beans roasted at The Sundowner experience is typically between 3 to 14 days after the roasting date. This 'resting period' allows the beans to release carbon dioxide (degassing) and lets their complex flavors mature and settle. Brewing too soon might result in sour notes, while waiting too long can lead to a loss of vibrancy. Enjoying them within this window ensures the best taste experience.

Several factors influence the freshness of coffee beans roasted at The Sundowner experience. Oxygen exposure is a major culprit, causing oxidation and stale flavors. Moisture can lead to rapid degradation and mold growth. Heat accelerates the loss of aromatic compounds, while light (especially UV) can also degrade bean quality. Proper storage in an airtight, opaque container in a cool, dark place is key to mitigating these influences and preserving freshness.

For the coffee beans roasted at The Sundowner workshop, it is recommended to grind them right before brewing to preserve freshness. For pour-over, a medium-fine grind is ideal for balanced extraction. For a Moka pot, a fine to medium-fine grind, slightly coarser than espresso, works best. Experiment with these grinds to find your preferred taste, keeping in mind the techniques learned during your hands-on experience with the barista to achieve optimal flavor.

To prevent your home-roasted coffee from The Sundowner from losing aroma and flavor, store it whole in an opaque, airtight container immediately after the degassing period (3-14 days post-roast). Keep the container in a cool, dark, and dry place. Only grind the amount of beans you need right before brewing. Avoiding pre-grinding and exposure to air, light, heat, and moisture are the most effective ways to preserve its distinct characteristics and ensure a delightful cup every time.

During The Sundowner experience, the in-house barista will guide you through the fascinating journey of coffee, from its origins as a plant to its diverse expressions in the cup. You'll learn about different coffee varieties, the impact of terroir on flavor, and the various processing methods that contribute to unique taste profiles. This knowledge helps you appreciate the nuances of your own roasted beans and understand what makes each cup special and full of character.