A good roast maximizes the scent and taste of the beans. The moisture of the raw coffee beans is gradually released during the roasting process; the weight is reduced, the colour is deepened, the volume is increased and the flavouring oil and fat are released gradually. Additionally, the baking process slowly dissolves a large amount of chlorogenic acid originally present, releasing a good-tasting fruit acid. A good roaster can intensify the flavour by varying with the duration of the baking time.
Coffee Scent suggests buying the best quality beans is the first step of quality coffee at home. As well as aroma, coffee beans can be stored almost twice as long as ground coffee. Beans are the form that best preserves the coffee flavour and ensures the coffee’s freshness and original taste.
How do you determine a coffee’s freshness? Do you use the shelf life on the packaging? You should pay attention to the date of the roasting. The roast date represents freshness, and fresh coffee beans that are roasted within 2-3 days are good. But buying based on the roast is more than just the beans. In addition to the smoky aroma of roasting and the smell of beans themselves, coffee beans will also continue to emit carbon dioxide after roasting for about 48 hours. The best tasting and quality coffee should be brewed about 48 hours after they are roasted.
Our beans (Coffee Scent) are suitable for brewing from three days up to three weeks after roasting coffee beans. Small differences between each coffee, however, makes the perfect time for brewing each bean after the roast different. The brewing method, processing method, and various roasting time will affect the length of time that carbon dioxide is released and subsequently, the best time for consumption.