The myth of "fresh coffee" – why aged coffee is often better
A persistent myth in the coffee world is that coffee must be fresh to taste good. But as is so often the case in the world of indulgence, this is only partly true – and sometimes the opposite is even true. In fact, aged coffee can be more aromatic, balanced, and even healthier.
What "fresh coffee" really means
Many roasters advertise with the promise of "freshly roasted coffee." But : After roasting, the coffee must first rest so that the aromas can harmonize. Often, the freshly roasted coffee is stored in large silos – and this is where the problem begins: These silos are not always completely airtight. Oxygen and moisture get in – the two biggest enemies of coffee.
They promote oxidation and aging , which can cause aromas to fade and bitter notes to develop. Additionally, large silos are difficult to clean. Residues from older batches or thin films of oil can impair quality and negatively affect taste.
Coffee and acrylamide – what science says
Another aspect that is rarely mentioned: acrylamide in coffee .
This substance is produced naturally during roasting – similar to baking or toasting.
According to scientific studies from Sweden, the acrylamide content gradually decreases after roasting. After about two to three months, the level is already significantly reduced – solely through natural chemical processes. This means that "older" coffee can actually be healthier than freshly roasted coffee.
Arabica, Robusta and the roast level – two crucial factors
Not all coffee beans mature the same way. The most important factors are:
1. Arabica vs. Robusta
- 100% Arabica coffee naturally contains less acrylamide .
- Mixtures with Robusta beans develop more of this – ideally, they should only be enjoyed after about four months .
2. Degree of roast
- Dark roasted coffee (Italian style) contains less acrylamide than light roasted coffee.
- The darker the roast, the more the acrylamide compound has already been broken down during roasting.
- Therefore, a strongly roasted espresso is not only more intense in taste, but often also gentler on the skin.
Why Lucaffè focuses on “mature coffee”
At Lucaffè, quality is paramount – and it comes not from haste, but from care and experience . Our coffees have received numerous awards – even when tasted 10 to 12 months after roasting .
The secret: The Caffè Gourmet system
Lucaffè relies on a unique process that perfectly combines freshness and ripeness:
- The coffee is packaged immediately after roasting , without intermediate storage.
- The packaging takes place in a protective atmosphere of nitrogen – without oxygen, without moisture .
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Cans and pads protect the aroma permanently without the need for preservatives.
The result:
Our Lucaffè coffee pods stay fresh and aromatic for up to 24 months . Thanks to this system, Lucaffè coffee beans also retain their full character and typical Italian aroma.
Conclusion: Mature coffee is often the better coffee
Those who believe that only "fresh coffee" is good overlook the subtleties of nature.
Coffee enjoyed 7–8 months after roasting often exhibits the most well-rounded flavor , fewer bitter compounds , and a lower acrylamide content. Lucaffè proves: The best coffee isn't the youngest – but the one that has been allowed to mature undisturbed .
