In general, freshness of →coffee. Important for green and →roasted coffee. In our shop, we serve →espresso that has been roasted 1–3 weeks before, and filter-roast beans that were roasted 2–6 weeks before. If your beans are too fresh, you can’t extract well, because carbon dioxide still clings to the surface of the ground beans. And then, as with many products, if your beans are too old, they grow stale.
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