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When it Comes to Coffee, Is Fresh Roasted Always Better

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When it Comes to Coffee, Is Fresh Roasted Always Better

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  1. When it Comes to Coffee, Is Fresh Roasted Always Better?

  2. Have you ever gone to a friend's place for a visit (you know, before the pandemic) and been offered a coffee only to watch your friend blow the dust off a bag of coffee beans that must have been sitting there for months? Odds are that situation would make you think the coffee will be no good, because as we all know, freshly roasted coffee is better right? Well, not always. “Hands down, the most common misconception seems to be that fresher is better,” says Esther Shaw, roaster and co-founder of Coptic Light Coffee. Shaw spoke with Sprudge for an article in October and added: “When someone is buying whole beans, I always recommend not to brew up the coffee too soon after the roast date. Let it rest minimally for a few days, ideally a week. Too soon after, the coffee hasn't really formed its structure and lots of the nuances in the taste profile aren't apparent yet. I often compare it to cooking a piece of meat or making a stew.” It turns out that coffee can retain CO2 from the roasting process, among other elements, which may lead to a negative experience if brewed before the CO2 has a chance to escape. It’s also important to store your coffee in a proper bag with a valve in order to allow those gasses to escape, otherwise it won’t much matter how long you wait before brewing those beans.

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