Discover packaging & freshness for coffee!

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?

FRESHNESS AS A SIGN OF QUALITY

Freshness is considered a measure of the closeness to the original product. The term fresh therefore describes products of undiminished quality. If we look for freshness in coffee, it 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 freshÂ" 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.

FRESHNESS OF THE COFFEE HARVEST

Freshness is not only important after roasting, but also before. In the time after harvesting, preparation and transport, green coffee loses its freshness. The term  "freshly harvestedÂ" has already been much discussed and is becoming more and more of an issue in the coffee industry. Coffee is considered freshly harvested if it is roasted in the same year as it is harvested. Harvest times vary from region to region. The overview at the end of this article provides an overview of when and where coffee is harvested throughout the year.

STORING COFFEE

Once a pack of coffee has been opened, it will stay fresh for the longest time 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 pack during defrosting will ruin all the coffee.

KEEPING EQUIPMENT CLEAN

The oils in coffee are carriers of the aromatic substances. These coffee oils oxidise in the air and over time cause a stale taste not only on the metal wall of the coffee tin, but also in all other places that come into contact with coffee. So keep your equipment clean so that you can enjoy really fresh coffee.

THE MOST IMPORTANT TIPS AT A GLANCE

• Enemies of coffee: air, humidity, heat, light and time
• Optimum time to enjoy:
  • 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, preferably in the original packaging
• Grind beans fresh
• Keep equipment clean