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The next roasting day is in:
Freshness is a big issue in the food industry. Fresh vegetables from the market, fresh eggs straight from the farm, fresh coffee from the roastery or from the coffee centre. But what does "freshness" mean and how does coffee stay fresh the longest?
Freshness is a measure of closeness to the original product. The term fresh therefore describes products of undiminished quality. If we are looking for freshness in relation to coffee, this means maximum flavour.
The roasting process produces two products that are of interest to us in connection with the freshness of coffee: Flavourings and CO2.
Both are volatile substances that outgas over time. CO2 makes uniform extraction more difficult and makes the coffee in the cup unbalanced. In this sense, coffee is "too fresh".
Coffee tastes best when enough CO2 has evaporated and the maximum amount of flavouring substances are still present. For an espresso roast, this is normally 2 weeks to a maximum of 3 months after the roasting date. Filter coffee tastes best from 1 week to 2 months after roasting.
Once a packet of coffee has been opened, the longest it will stay fresh is in a dry, dark and cool place. The easiest way is to leave the coffee in its original packaging and seal it tightly. Pouring it into a tin is well-intentioned but counterproductive. Coffee oils accumulate on the walls of the can, which become rancid over time and spoil the coffee.
The fridge is also the wrong environment for coffee. The low temperature slows down the volatilisation of flavourings. However, the humidity is hard on the coffee and the beans absorb the usual, suspicious fridge odours. Unless you are looking for notes of recent Swiss cheese, green Thai curry or an open packet of salami, get out of the fridge with the coffee.
Freezing coffee is a valid option. However, this only makes sense if you consume the coffee immediately after defrosting. Otherwise, the condensation that forms inside the packet during defrosting will ruin the whole coffee.