The grocery store beans I bought for $6 made better crema than my $18 bag from the roaster

I read on a coffee science blog that most store beans are roasted weeks earlier and the extra rest time actually helps degassing, so I grabbed a cheap bag of whole beans from the bakery aisle at Kroger and pulled shots that had a thick, honey-colored crema on the first try, but has anyone else found that fresher roast dates aren't always better for espresso?

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parker_bailey1d agoMost Upvoted

Honestly the same thing happened to me with a cheap bag from Safeway, that 3-week rest made the shots way smoother than the fresher stuff from my local roaster. Tbh the extra degassing time really does help for espresso.