Why Fresh Coffee Matters

Why fresh coffee matters

Very stable while green, once roasted the clock starts ticking and the chemical
structure of the bean starts to degrade.The roasting turns this light green, small 
hard bean into the dark, capsule of fabulous aromas and deep delicious flavors 
we all love. Once roasted it starts to release carbon dioxide which gives us that
wonderful “bloom” during brewing, and along with some sulfurous compounds,
releases wonderful aromas and flavors. Several compounds like pyrazines and 
aldehydes evaporate fairly quickly after roasting when in contact with air, this 
makes immediate packaging and one way valves in that packaging important. 
Immediate packaging keeps the air away from the beans and the one way valve 
allows the gasses to escape the bag rather than permeate the beans.

Note**Fresh roasted coffee ALWAYS de-gasses after roasting for at least 24 hrs. 
If your coffee bag does not have a valve and the bag is Not expanded like a balloon, 
your coffee was not packaged fresh. Even vacuum sealed bags cannot be done with
fresh coffee, meaning it was not packaged fresh.

This degrading is also why we recommend only buying whole bean coffee and 
buying a burr grinder to grind right before brewing.  While encased in the hard 
bean the organic compounds degrade much slower than if ground, grinding releases 
those compounds and over time leaves your coffee lacking. Over time oxidation
occurs that causes other unwelcome compounds and staleness. Being exposed to 
oxygen and humidity speeds up that change. To slow the aging, push any air our 
and keep the bag closed tight,  keep it cool and dry. Do not refrigerate or freeze. 
Both expose the bean to humidity and freezing can change the chemical structure 
and crack the bean. While being cold will slow down the aging, once opened, it will 
create condensation on the bean which will severely damage the aroma and structure.
Totally wiping out what time you saved by keeping it cold vs cool.

Keep it Healthy

Black coffee is very low in calories (about 7 calories per cup) and when fresh,
 packed with antioxidants. According to Dr. Frank Hu, MD, MPH, PhD, nutrition and
 epidemiology professor at Harvard School of Public Health who  also sites many 
other studies.Says, “There is certainly much more good news than bad news in terms
 of coffee and health”. A growing body of research shows that coffee drinkers vs non 
coffee drinkers are less likely to have type 2 diabetes, Parkinson’s disease and 
dementia. They also have fewer cases of certain cancers, heart rhythm problems 
and strokes.

While overuse and for those sensitive to caffeine may experience adverse effects, 
moderate use, according to numerous studies, the positives are outweighing the 
negatives.

Keep in mind that adding heavy creamers, syrups and artificial flavors/creamers can 
negate those positive benefits of coffee.  Thus another reason to find not only fresh
 roasted coffee but one roasted by someone that is very skilled at roasting great
 tasting coffee, which of course lessens the need for all those additives.

    Grind it before you brew it:

For espresso this is extremely important, for aromas and for that thick crema
that tastes great and makes latte art so beautiful.

For house brew we do not let our coffee go over 30 days for optimal flavor extraction 
and grind only before brewing.

Fresh coffee naturally has its own aromas,complex flavors and is packed with 
antioxidents, stale coffee has lost most of that.

Avoid artificial flavors and aromas, not only are they just that-artificial, but they also 
can hide stale coffee that is lacking all the benefits of drinking coffee in the first place.

While everyone has their own individual tastes and sensitivities that make 
(to some degree) freshness relative, we all deserve to make our own choice.  Look 
for a company that does not hide behind a “freshness”, “use by” or “best by” date.