COFFEE FACTS
Q. How long will my bag of fresh roasted coffee beans stay fresh?
A. For the freshest and best-tasting coffee, roasted beans should be consumed within approximately two weeks of roasting. The amount of time a roasted coffee will stay fresh depends on the type of roast. Light and medium roasts tend to lose their flavors more quickly than dark roasts, which can stay fresh for up to several weeks.
Q. What is the best method of storing fresh roasted coffee beans?
A. Fresh roasted coffee stores best in a clean, dry, air-tight container. Mason jars make great fresh coffee storage containers. Roasted coffee beans will begin to spoil when exposed to oxygen, heat or water.
Q. What type of roast should I use for making espresso?
A. Almost any type of roast can be used to make espresso. It’s really personal preference based on your individual tastes and palate.
Q. What are the main differences between a light and a dark roast?
A. Lighter roasts are known for having bright flavors with more acidity and less body. The natural flavors in a coffee are more noticeable in light roasts. Lighter roasts also contain a higher percentage of caffeine than darker roasts.
Darker roasts are characterized as having a bold flavor with less acidity and a full body. The subtle and natural flavor tastes of the coffee are not as easily identified in the darker roasts.
Q. What happens during the roasting process?
A. Green coffee beans are exposed to high temperatures (~400 degrees Fahrenheit) for varying times ranging from 8 to 18 minutes, depending on the chosen roast profile for the selected source of beans. As the green coffee beans are heated, moisture is released. A pleasant smoky aroma and subtle crackling noise occurs at “First Crack.” Starches begin to turn to sugars which are then caramelized bringing out the distinct flavor characteristics of the beans. As the roasting process continues, the beans achieve the second stage of cracking, known as “Second Crack”, where more water is removed from the beans and additional sugars and proteins are produced. As determined by the Roast Master, when the beans have been roasted to their predetermined profile, the beans are dropped from the roaster to the cooling tray and rapidly cooled.
