Your coffee may taste great to you but did you know that its probably stale? This is because coffee beans deteriorate quickly once they are roasted. The rate of deterioration depends largely on how the beans are handled. If you don't know how to store coffee properly, you're probably drinking stale coffee without knowing it.
To keep coffee fresh, the National Coffee Association (NCA) of USA Inc. states you should keep it away from excessive air, moisture, heat and light. Store coffee beans in an airtight glass or ceramic container and keep it in a cool, dark place. Don't put the container near the oven or a window where it can be affected by the elements. A cabinet near the oven is too warm while one on an outside wall of your kitchen may receive heat from the sun.
How do air, moisture, heat and light alter coffee? After roasting, the beans emit carbon dioxide at room temperature for about three days. This changes the chemical composition of the beans, especially if they are exposed to air, moisture, heat and light. An open container gets a lot of air. This causes oxidation and the beans lose their quality. If there is moisture, this changes the flavor as well and you end up with weak coffee.
Several people believe that freezing coffee is a good idea and will help keep it fresh. In truth, extreme temperatures are the foes of coffee. This is the reason why refrigeration or freezing of coffee is not advised. The NCA agrees and said that coffee will deteriorate immediately with these conditions.
To keep the flavor and freshness of coffee, purchase only what you need. Never stock up on coffee unless you have a lot of money to waste. Pick whole beans if you can and grind only what you need. Lastly, avoid extreme temperatures when storing coffee.
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August 30 2010 | coffee | 1 Comment »
Fresh roasted coffee is every coffee drinkers dream. Not every coffee drinker understands the process of how coffee is made, including the roasting process. To understand it a little better lets go through the basics.
Processing
A good coffee always starts with a good bean. This is where coffee starts to differentiate as far as brands are concerned. Some places use processors that will was the beans to remove the fruit of the bean and separate out the different densities of beans. Less dense beans will float to the top where they can be easily removed. Some use a slow dry process. Dry processed beans have a subtle acidity compared to the higher acidity of wet processed beans. The acidity level is what gives coffee its flavor. Without acidity it tastes flat. An important factor of good processing is that it should leave the bean with a good moisture content so that the flavors can develop in the roasting process.
Roasting
Roasting allows the beans to produce levels of acid, aroma and other flavors. The first stage of roasting turns a green bean into a yellow color and creates a smell similar to popcorn. When the next stage is reached, at 338F-392F, the sugar in the beans starts to caramelize. It is important that the sugars caramelize or the coffee will be too sweet once brewed. At 400F the next stage begins and the beans double in size and lighten in weight. The temperature will rise to 428F the bean reduce further in weight and release CO2. At 446F the beans become oily and there is usually a pop sound. This is a critical stage where the beans can be over roasted if the roaster is not careful. The oils and aroma start to boil off and combine with air if this is overdone then the beans will lose flavor and take on a burnt taste. Achieving a balance of bitterness, acidity and other characteristics is the goal in this final stage.
The Perfect Taste
Tasting guides will often use the term body to describe the kinds of proteins and fibers in the final brew of coffee. It refers to how the brew tastes on the roof of the mouth. It is determined by the roasting process. Too light of a roast will be too bitter, while too dark of a roast will take on the aforementioned burnt taste. Neither is considered the perfect roast. It should fall somewhere in the middle with a good balance. The type and brand of espresso maker can make a difference as well.
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August 22 2008 | coffee | No Comments »