Beans must be heat treated to transform & release those amazing oils & essences. The process is done by “roasters” who are highly skilled professionals that take enormous care to bring out the very best from these precious beans.
Often roasters source beans from various locations & combine them to create just the “blend” they seek. Sometimes they find beans from just one farm that have the perfect characteristics to produce something really special. From these very special beans they produce “Single Origin” coffee & it can be rare & very special.
Roasting takes less than 20 minutes but from the moment coffee is roasted it becomes stale VERY quickly indeed. Within moments the roaster packs the oil-moist, fragrant beans in special bags and the race is on.
Many people say that roasted beans are noticeably stale within four weeks. Certainly if they are not carefully stored & consumed within a maximum of eight weeks, they are stale.
Try the “sniff test” yourself! The sense of smell works because your nose detects compounds & tells your brain – wow – there’s a smell! In the case of coffee, that’s those valuable volatile oils & essences leaving forever! Drink them down before they have a chance to escape!
Try this & shudder… With this in mind, look at the “use by” dates on coffee in supermarkets. You’ll see that it is around 18 MONTHS from date of roasting! All that time releasing those beautiful volatile oils & essences that you can SMELL as you walk past the decaying coffee! The laws surrounding these “use by dates” are for your PROTECTION to ensure that you won’t be poisoned or made ill. As a “food” it’s legal – as delectable coffee it’s a disaster!