Welcome to La Taza Habla, the podcast where we dive into 20 years of specialty coffee stories. In this episode, we're busting a common myth: that coffee is best right after it's roasted. We share a personal story from seminary days to illustrate why freshly roasted beans need to rest. The key is a process called degassing, where coffee releases CO2 for 24 to 48 hours, allowing the flavors to truly open up and become balanced and vibrant.
In this episode you will learn about :
- The coffee timeline and identify the three biggest enemies of freshness: oxygen, moisture, and light.
- Practical storage tips, from using airtight containers with release valves to the surprising benefits of freezing beans correctly.
- Why knowing your coffee's roast date is a game-changer and how you can conduct a simple experiment to taste the difference for yourself.
This episode is a must-listen for anyone who wants to fight back against stale coffee and experience the full potential of every cup, whether you're a seasoned coffee lover or just starting your journey from bean to cup.
5 Takeaways
- Rest Your Beans: Coffee doesn't taste its best immediately after roasting because it needs time to de-gas. Give your beans at least 24 to 48 hours to rest so their flavors can open up.
- Fight the Enemies: The primary culprits behind stale coffee are oxygen, moisture, and light. Storing beans in an airtight, opaque container helps protect them from these elements.
- Don't Refrigerate: Never store coffee beans in the refrigerator, as condensation can creep in and flatten the flavor.
- Grind on Demand: To preserve aroma and flavor, only grind the amount of coffee you need right before you brew.
- Stale Doesn't Mean Useless: If your beans are past their peak freshness, they can still be used to make delicious cold brew or even a coffee rub for your baby back ribs.
Storing Coffee Infographic - follow link to the baldguybrew.com
