Coffee preserves its flavor properties only when stored under specific conditions. There are many of them, but one essential rule should be followed - keep fresh coffee tightly.
Before roasting, green coffee contains as much CO2 gas as the air around it, but in roasted coffee, carbon dioxide makes up as much as 2%. her weight! These gases leave the coffee little by little. At the same time, its aroma is slowly weakening. If the coffee beans are kept open, this process is accelerated. In addition, the bean also oxidizes due to contact with air. The reduced taste of coffee is the result of oxidation, and its reduced aroma is the result of the loss of carbon dioxide and, at the same time, volatile aromatic substances.
For these two reasons, most bags that sell coffee have one-way valves. They do not let oxygen in, but allow excess CO2 to escape, ensuring that the bag does not swell from excess gas. A nice side benefit is that you can smell the coffee by clicking on the bag.
At the same time, such packaging creates a CO2 "cushion" around the coffee beans, preventing the oxygen remaining in the bag or that entered after opening from reaching the beans. You lose this "cushion" if you transfer the beans to another container.
However, even when storing coffee in its original packaging with a valve, its aroma inevitably fades. Freshly roasted coffee reaches its peak of taste and aroma within two weeks, and after 3 months, the unique taste characteristics of coffee are endlessly released.
That is why on G'day coffee roasters coffee packages you will find a recommendation to consume it within 2 months - the period during which the acquaintance with fresh coffee is the most meaningful.
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