Why "fresh" isn't always better
- Many roasters cool the coffee with water after roasting and store it in large silos.
- These silos often contain oxygen and moisture – the two biggest enemies of coffee. They accelerate oxidation and cause the coffee to age faster.
- Regular and thorough cleaning of these systems is not always guaranteed.
The result: The supposedly "fresh" coffee quickly loses quality.
Why "fresh" isn't always better
For years, people have been saying that coffee is best drunk "freshly roasted".
But the reality is quite different.
