It all boils down to the science behind coffee!
When roasting your beans, coffee roasters carefully monitor a large number of variables to make sure your coffee contains the delicious taste notes you’ll find on your bag. These variables include moisture content, oxygen levels & temperature (to name a few) and are massively important in determining how your coffee extracts when brewed and how it tastes in your cup.
The National Coffee Association
describes air, moisture, heat, and light as being “your beans’ greatest enemies”. Why? By allowing an excess of heat, moisture, air or light to reach your coffees, you’re essentially un-doing much of the hard work the roasters put into creating your coffee as they intended it to be enjoyed.
Potentially the biggest baddest enemy your coffee faces is oxidation, which is when there is a gain of oxygen to a compound. In terms of coffee, oxidation is when air causes your coffee to go stale and lose its flavour.
In the same way that bread goes stale when it’s not wrapped up properly, so too does coffee when it’s stored improperly. We’ll give you our tips and tricks for avoiding this below!