Guys, please enlighten my knowledge. Almost everyone on this website would agree that, fresh beans = good coffee, old beans = staled beans. However, I have been told by one of the coffee roaster (which I won’t name) that, good tasting coffee doesn’t have to be from fresh beans!!
The roaster argues that, by placing the bean in a proper storage (ie. in a fridge at around 4 degree C or below!!), would extend the life of the beans by slowing down the decaying process. The result would be extending the shelf life by several weeks. The taste of the coffee would not change as a result!!!
After experimenting with the beans stored in the suggested manner up to 4 – 5 weeks old (after the roast date). The result was not that great! Actually it is quite inconstant from bags to bags. Some bags have a smell of dry wood with long sticking after taste like when you just tasted a burn charcoal. Some bags were actually quite good, with good amount of Creama and the coffee taste was quite strong with some aroma.
Has anyone else experimented with the aging of beans VS storage? What are the results?
I am interested in the what could have caused the beans to dry with smells and taste of the dry wood in particular (ie. lightly burned wood smell)!!! Was it caused by the actual roasting process? But some bags from the same batch was OK!! .. ...
The roaster argues that, by placing the bean in a proper storage (ie. in a fridge at around 4 degree C or below!!), would extend the life of the beans by slowing down the decaying process. The result would be extending the shelf life by several weeks. The taste of the coffee would not change as a result!!!
After experimenting with the beans stored in the suggested manner up to 4 – 5 weeks old (after the roast date). The result was not that great! Actually it is quite inconstant from bags to bags. Some bags have a smell of dry wood with long sticking after taste like when you just tasted a burn charcoal. Some bags were actually quite good, with good amount of Creama and the coffee taste was quite strong with some aroma.
Has anyone else experimented with the aging of beans VS storage? What are the results?
I am interested in the what could have caused the beans to dry with smells and taste of the dry wood in particular (ie. lightly burned wood smell)!!! Was it caused by the actual roasting process? But some bags from the same batch was OK!! .. ...
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