What Is The 15 15 15 Rule For Coffee?

The 15-15-15 rule defines the essential timeline for coffee freshness across different stages of production. Green beans maintain their quality for fifteen months since their raw state resists rapid decay.

Roasted beans peak within fifteen days because oxidation quickly degrades the delicate oils and sugars. This chemical change occurs as air exposure strips away the bean profile.

Ground coffee lasts for only fifteen minutes before losing its aromatic intensity. This rapid decline happens due to the increased surface area reacting with the atmosphere.

Baristas serve fresh espresso within fifteen seconds so that the crema does not dissipate. Immediate consumption preserves the flavour notes before the liquid cools and turns bitter.