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Theres just nothing new under the Sun, is there... ;D ;D
Sounds like Mr. Illy was a very fastidious and wide ranging investigator, of all things coffee. Might have to lash out one day and buy a copy of his work....
According to ed. Illy & Viani, the most dramatic losses of volatile compounds are from day 0 to 8, a slippery dip shaped slope till about day 20, then continued, but very modest loss through to day 100 where the study ended.
I cant believe Im finally at a point where I can almost readily open that book (Espresso Coffee, the science of quality) to any reference Im looking for! ;D
It probably stands to reason that the fresher a roast is, the faster will be its rate of oxidation. At some point on the curve, it should flatten out somewhat until it reaches a point in time where quality in the cup is too low for consumption by the average CSer (not the average consumer ).
How this might translate into differences detectable in the cup, from one dose to another, probably depends on several factors but the best method would be to run a series of taste tests, with suitable controls in place, and then judge for yourself... Ive never come across a similar study completed by anyone, so you may well be the first to give it a try.... 8-)
Would Using coffee 3 days from the roaster in a robur E have any effect on the oxidation of the grind, from having it in a dosing chamber between doses?
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