What is the likely result of using coffee roasted on the same day for espresso?

Using coffee roasted on the same day for espresso typically results in a large foamy crema and astringent taste. This is because freshly roasted coffee beans are still releasing carbon dioxide (CO2), a process called degassing. When the beans are ground and brewed, this excess CO2 can create a substantial amount of crema, which is the golden, frothy layer that forms on top of an espresso shot.

However, the high levels of carbon dioxide that accompany freshly roasted beans can also lead to an unbalanced extraction, often resulting in astringency. As the coffee has not yet settled and aged, its flavors may be sharp and less rounded, making the overall tasting experience less pleasant. It is typically recommended to let coffee rest for several days after roasting before using it for espresso, as this allows for better flavor development and a more refined cup.

This information helps clarify the outcomes of using freshly roasted coffee for espresso and highlights why other options, such as balanced flavor profile, consistent flow rate, and enhanced sweetness, may not necessarily result from using very fresh beans.