Coffee is a live fruit when harvested and has a limited useful lifespan in the specialty coffee arena. Once the ripe coffee cherry is harvested, it’s at its best for about 3 years. After that, coffee will loose much of its inherent characteristics.
Once roasted, coffee loses flavor and brightness after 3 to 4 weeks. Yes, I have brewed 5-week-old coffee but my aim here is to enlighten and educate. So how do we ensure our coffee remains at its best so that we get a great cup every time?
Coffee has 5 enemies: Light, Temperature, Oxygen, Moisture, Time
Light and Temperature: Store your coffee in a container that blocks out light in a cool location away from the stove and dishwasher.
Oxygen: Coffee loses freshness when exposed to oxygen, so it’s best to keep it stored in two separate containers. Use one container to store only the coffee you intend to brew over the next 3 or 4 days. Use a separate container for the remainder of your coffee; keep it sealed and store in a cool dark dry place.
For the best tasting cup, grind your coffee immediately before brewing. This minuses oxygen exposure that causes bitterness and maximize flavorful and aroma.Moisture: Just as popcorn “pops,” when heated coffee will “crack” as it loses moisture in the roasting process. Once this happens, coffee has a tendency to reabsorb moisture. The moisture will cause it to lose its rich flavors and aroma. Its best to store your coffee in a air tight dry dark cool location.
Time: Coffee is best consumed within a few weeks of being roasted. I recommend only purchasing as much coffee as you will drink in a 2 to 3 week period. Signing up for our auto-replenish program is one of the easiest ways to always have fresh roasted coffee.
Brewing: A cup of coffee is 98% water. I highly recommend using natural spring water when you brew your coffee. The minerals will interact positively with the coffee. Chemically or mechanically purified water along with tap water is last resort but hey I understand, “first coffee then the world!”
Use water just off boiling. 190 degree F water with French-press and 201 degree F water with a standard drip machine or pour-over setup. Boiling water causes bitterness.
Each month, Santino Supremo Coffee offers first-year harvested, single origin, 100% Arabica coffees. We then ship it to you within a day of being roasted. This ensures you have the best cup every time!
You were looking for the best and you found it!