The 4 Golden Rules Of Fresh Coffee
Everyone agrees that freshly roasted coffee is better and follows the following advice.
1. Buy beans with a roast date (or date of production) on the bag.
2. Try to buy only beans that are within two weeks of roasting.
3. Buy only as much as you can drink within two weeks at a time.
4. Buy only raw, unground beans and grind them yourself at home.
There is no sure-fire way to ensure that every time you buy coffee beans, you will get great quality coffee. But there are a few things to keep in mind: when to roast? Which shop to buy from? How do you store the beans you buy? This will increase the chances of getting a good coffee every time.
What comes to mind when you think of drinks to get you through the day? I bet you think of two things almost immediately: coffee and beer.
Most people shop for coffee beans in supermarkets and the like, but it's advisable to avoid them at all costs. There are a number of reasons why the freshness of coffee beans sold in supermarkets is questionable, not least of which is probably the fact that you don't find the pure joy that you do in a specialty shop.
In a small coffee shop (or online coffee shop), you may have the opportunity to meet someone who is highly passionate about coffee and has a wealth of coffee knowledge. It is helpful to get some professional advice before choosing the beans you want, and sometimes to try them before you pay for them (in some offline shops). The chances of getting a bag of beans you really like are higher when you have the services of a professional, especially if you can tell them what kind of beans you like.
It's always a good idea to have a good coffee for your visitors! Share your coffee time with colleagues, friends, or family.
Traceability Of Origin And History
With thousands of coffee roasters around the world and countless bean farms and roasting methods, each packet of coffee has a different price and the marketing methods of each manufacturer can be confusing, so you need to be guided by the following rule: choose beans with as clear a provenance as possible.
In most cases, you will be able to find information on which farm or cooperative produced the beans, but such detailed origin information is not available in every coffee-producing country. In different producing countries, there are varying degrees of traceability of origin at every stage of the coffee bean trade. The vast majority of Latin American producing countries are able to provide such detailed origin information as the name of the estate or the method of handling the coffee beans, but sometimes some of this information is lost when the beans are exported due to interference with trade regulations in some countries (e.g. Ethiopia).
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The cost of keeping a batch of coffee with full origin information throughout the coffee supply chain increases the cost of the beans, and this investment is only rewarded if the beans are sold at a higher price. This means that only high quality coffees are worth investing in an origin history system, while retrospective low quality coffee histories can reduce their competitiveness in the marketplace.
In an industry where there are ethical considerations and stereotypes of exploitation of third world countries, it is very powerful information to know exactly where a batch of coffee beans comes from. Thanks to developments in information technology, particularly the rise of social media, we can now find closer and more frequent interactions between coffee producers and end consumers.
As a coffee lover, what method do you usually use to brew your daily cup?
Freshness
In the past, most people did not keep coffee beans as fresh food because some people had instant coffee in their minds and therefore did not realize the problem of aging. The expiry date on the bags of coffee beans sold in supermarkets is usually 12 to 24 months after the roasting date. Therefore, coffee beans are considered to be a storable food, even if they are safe to drink within two years of the date of production, but if they are stored for that long, the aroma of the coffee is greatly depleted (three months to six months is recommended for good unopened storage). In addition, the longer shelf life makes the job easier for the vendor, but it is not good news for the consumer!
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The boutique coffee industry does not provide a correct idea of how long it takes for coffee beans to age, nor does it give a good idea of how long they will last beyond their shelf life. My advice: when buying coffee, make sure the roast date is clearly marked on the bag. Many coffee roasters recommend that consumers buy beans within a month of the roast date, and this is also my advice. After the first few weeks of roasting, the beans are at their most vibrant, after which the very unpleasant taste of aging begins to appear.
Aging Effects
Two phenomena occur when coffee beans age: firstly, they slowly and continuously lose their aromatic compounds. Aromatic compounds are the source of the coffee's aroma and flavor and are highly volatile. Therefore, the longer the beans are left, the more aromatic compounds are lost and the less interesting the coffee tastes.
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The second phenomenon is oxidation and moisture aging, which usually results in the development of a new, less pleasant flavour. Once the coffee tastes distinctly aged, it is likely that all of its original characteristics have been lost. Aged coffee usually tastes flat, with woody and cardboard notes.
Allowing The Coffee To 'Rest' (Commonly Known As 'Bean Farming')
On bags, it is common to see manufacturers suggesting that the coffee beans be allowed to 'rest' for a period of time before brewing, which creates further confusion. The series of chemical reactions that occur when coffee beans turn brown after roasting produce large amounts of carbon dioxide, most of which remains inside the beans and is released slowly over time. During the first few days after roasting, the exhausting effect of the beans is very strong and then slows down. Pouring hot water over the ground coffee allows the gases to escape quickly, so we can see the ground coffee expand as it is brewed.
Tasting coffee is an art and a learning experience. Take a moment to feel the aroma, taste, and flavor of your coffee.
Espresso coffee is brewed using high pressure extraction, which makes it more difficult to brew when there is still a lot of carbon dioxide in the beans, as the carbon dioxide blocks the extraction of the flavour components. Many cafes will allow the coffee to vent for 5-20 days before using the beans to help ensure stability during extraction.
When brewing, I recommend brewing after the third to seventh day after roasting, as the coffee will taste much better than when it is freshly roasted.
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