FRESHLY ROASTED EVERY WEEK
Experience the incomparable pleasure of our coffee, freshly roasted every Monday and sent to your home just two days later.
The next roasting day is in:
FRESH COFFEE FOR MAXIMUM AROMA
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 the coffee centre. But what does "freshness" mean and how does coffee stay fresh the longest?
THE MOST IMPORTANT TIPS AT A GLANCE
- Enemies of coffee: air, humidity, heat, light and time
- Optimal period of enjoyment
- Espresso: 2 weeks to 3 months from roasting date
- Filter: 1 week to 2 months from roasting date
- If no roasting date is known: expiry date minus 9 months
- Store in a dry, dark and cool place; best in the original packaging
- Grind beans fresh
- Keep coffee machine and grinder clean
FRESHNESS AS A QUALITY FEATURE
Freshness is considered a measure of closeness to the original product. The term fresh therefore describes products of undiminished quality. If we look for freshness in relation to coffee, this means maximum aroma.
AROMA SUBSTANCES AND CARBON DIOXIDE
During the roasting process, two products are created that interest us in connection with the freshness of coffee: Aroma substances and CO2.
Both are volatile substances that outgas over time. CO2 makes uniform extraction difficult and makes the coffee in the cup unbalanced. In this sense, there is a "too fresh" in coffee.
Coffee tastes best when enough CO2 has evaporated and the maximum amount of aromatic substances is 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.
STORING COFFEE
Once a pack of coffee has been opened, the longest place to keep it 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 rather counterproductive. Coffee oils accumulate on the walls of the can and become rancid over time, spoiling the coffee.
The refrigerator is also the wrong environment for coffee. The low temperature slows down the evaporation of the aromatic substances. But the humidity is hard on the coffee and the beans absorb the usual, suspicious fridge smells. Unless you're looking for notes of recent Swiss cheese, green Thai curry or the open packet of salami, get out of the fridge with the coffee.
Freezing coffee is a valid option. However, it only makes sense if you consume the coffee immediately after thawing. Otherwise, the condensation that forms inside the package during defrosting will ruin the whole coffee.