Storage
Roasting coffee accelerates a natural process where
beans dehydrate over time and lose their elemental oils.
Even after roasting, this process continues.
beans dehydrate over time and lose their elemental oils.
Even after roasting, this process continues.
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The oil level in the roasted bean will continue to deteriorate over
a period of time. The two largest contributions to this deterioration
are light and heat. Even if stored in a cool, dark, airtight place the flavour
of coffee will change over a period of weeks and certainly over months.
a period of time. The two largest contributions to this deterioration
are light and heat. Even if stored in a cool, dark, airtight place the flavour
of coffee will change over a period of weeks and certainly over months.
.
This flavour development is not a good or bad thing, just the natural
evolving of a totally natural product. We find, in our extensive tasting,
that beans are at their best flavour 2-8 weeks after roasting.
evolving of a totally natural product. We find, in our extensive tasting,
that beans are at their best flavour 2-8 weeks after roasting.
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