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Not my experience at all, at least with pourovers. Others have done blind taste tastes with beans upto 6 months out from the roast date (light roasts), which se
by valarauko 4y ago
Not my experience at all, at least with pourovers. Others have done blind taste tastes with beans upto 6 months out from the roast date (light roasts), which seem indistinguishable on pourovers and immersion brewing. The taste tests suggest that peak flavor develops at about a week out from roasting, and degrades very slowly - much more slowly than conventional wisdom suggests. The norm has been that beans are essentially stale 2 weeks out from roasting. These tests suggest that as long as you store your beans reasonably well, they're good for several months. Depending on your technique, the loss of the bloom might require modifications, but they're still good beans.
I can imagine that the same probably doesn't hold true for espresso, since the back pressure from out gassing is crucial to extraction.
- Slippery_John 4y agoYeah I typically buy 3 months worth of coffee at a time. I can barely tell the difference with my various pour overs.
- rbancroft 4y agoThe storage is the problem. How do you store them? edit: I am thinking mainly of espresso and now that I fully read your comment, I see you acknowledge that. Espresso in a sealed bag is pretty good for months. But once you open it, the flavor changes day by day and after a week or so the special qualities are basically gone. There are various things you can try but I have yet to find a great solution to this.
- valarauko 4y agoI think there are a couple of different things at play with espresso beans in regard to aging. Flavor compounds: my understanding is that flavor compounds continue to develop post roast, with the consensus suggesting that 5–10 days post roast rest is required to develop peak flavor. Outgassing: beans continue to outgas after roasting, and a tightly sealed bag wouldn't prevent it. However, once most CO2 has been lost, it doesn't necessarily imply that the beans are stale. Espresso techniques are designed around the back pressure from outgassing, and 'flat' grinds would pose a problem. I'm sure it can be addressed, though - by reducing flow rate, for example. Stale: The real issue with aging is the oxidation of coffee oils, and that's where proper storage is required.
- nouveaux 4y agoGet an airscape. https://planetarydesign.com/product/airscape-classic-coffee-storage-canister/ https://planetarydesign.com/product/airscape-classic-coffee-...
- Godel_unicode 4y agoThis has been blind tested time after time, and at best nothing beats out a carefully opened bag that’s folded tightly. Many of the fancy containers are actually worse.