There's more to coffe than most people think
When it comes to enjoying that first brew in the morning, do not settle for anything less than freshly roasted coffee! Dragging your sleepy head out of bed just to drink a cup of thinly-ground coffee that you scoop out of those brick-like packs from the supermarket seems like a bland way to start your day. That flavorless, dark powder comes from beans that have been roasted and ground months, maybe years ago. Like most of the best things in life, coffee tastes better when it’s freshly roasted, ground and brewed into a nerve-awakening cup of java that has personality way beyond those over aged, over kept, commercial brands
The advantages of drinking freshly roasted coffee do not stop at the delightful tingling of your taste buds. Some of the best things to take out of your morning shot of caffeine include:
When coffee beans first meet the high temperatures of a roaster their chemical structure starts to fall apart. All the natural oils, chemical compounds, and precious nutrients evade the beans and release a strong scent of earthy flavors and aromas that resemble leather and chocolate. This is the beginning of the end for its flavor, intensity, and aroma. The stress from being exposed to high temperatures causes oxidation and a natural build-up of chemical compounds that gradually stale the coffee. When coffee beans go through the roasting process they build up a great quantity of carbon dioxide, which they later release gradually while resting. That is the reason why you should never pack or consume freshly roasted coffee if it has not rested for at least 48 hours. Further actions like grinding or exposing the freshly roasted coffee beans to water and air accelerate the deterioration process. Therefore, if your pre-packed, pre-roasted, pre-ground coffee has left the factory months ago, by the time you brew it, it has lost most of its essential health benefits, flavors and distinctiveness.
As noted above, you don't want to brew your coffee the day it was roasted, so let the beans release the build up of carbon dioxide first. Wait a couple days after roasting to start brewing. After this resting period, the coffee can start to lose aromatics and flavors due to oxidation. Most taste buds won't notice a huge difference from 14 days to 3 months, but for some, it is detectable. We seal the coffee in a airtight, dated bag with a one way valve valve that allows these gases to escape while preventing oxygen from getting in to prevent further oxidation of the beans. Since ground coffee loses quality even faster than whole bean, we deliver whole bean coffee so you can grind the day you brew.