Monday, July 27th, 2009
- Coffee stales when exposed to oxygen. It is a gradual process that will deteriorate the flavour over time.
- It is noticeable after only a few days.
- Ideally, you want to remove coffee from an oxygen environment as soon as possible.
- But here’s the problem: fresh-roasted coffee lets off a delicious smelling gas for several days after roasting.
- This “gassing off” is powerful enough to burst any package you put it in.
- Historically, roasters would let the coffee “gas off” for several days, or would poke holes in the packages, so they would not burst.
- Both of these practices allow the coffee beans to stale.
Our Absolute Freshness:
- Our fresh roasted coffee beans go immediately from the roaster into our state-of-the-art packaging machine.
- (Flavoured and ground coffees need an intermediate step, of course).
- This machine pulls a partial vacuum, until the package looks almost like a brick pack.
- These bags contain a special one-way valve on the front.
- As the coffee “gasses off”, the gasses escape through the valve - without letting any air back into the package.
- Our process leaves less than 2% oxygen in the bag to slow staling drastically.
- This keeps the coffee absolutely fresh until you open the bag.
- This process is by far the best way to keep coffee fresh.
- More effective than any other package, even nitro flushes.
- However, you must use it properly. Some roasters let the coffee sit around in bins before packaging.
- (Note: we designed and developed the 2 pound retail bag!)
Add Comment