Revayah Coffee (@RevayahCoffee)

Fresher coffee tastes better. This shouldn’t be a surprise, virtually every food item we buy or grow is better the fresher it is. There are some exceptions when we think about a finely aged bottle of wine or a great bourbon-barrel aged stout, but for the most part the foods we consume that are the freshest taste better. This is particularly true for coffee, for a few reasons. Coffee has a love/hate relationship with oxygen After roasting, for about 48 hours coffee gives off Carbon Dioxide (CO2) gas, which is why it’s best not to drink coffee until this period of off-gasing is complete. From Day 2 through about Day 30 though, this is when coffee is at it’s freshest, and when all the nuance that’s present in a great single-origin Ethiopian smacks you in the face and says “Drink me, I’m special”. During that time though, each passing day sees that coffee oxidize as it’s exposed to the air, and it loses just a little bit of it’s luster, and the charm that initially wooed you to drink will begin to fade. Coffee and Moisture Don’t Mix The oils in coffee are water soluble, which is great when it comes to pouring hot water over your freshly ground coffee beans, but it’s bad when it comes to those same beans being exposed to your carefully air-conditioned home which has a certain relative humidity which is kept in balance by your AC unit. There’s no way to prevent this, except to perhaps move to the desert and not everybody is that committed to their daily pick-me-up to do that. Unfortunately, the guidance from the FDA and other governing food safety bodies will generally tell consumers that coffee is fresh within 6-9 months. Let’s be clear: coffee may be somewhat "safe" to consume within that time period, but the flavor will surely not be at it’s best, and this is partly because of moisture. Visit our site to keep reading... https://www.revayah.co/articles/is-your-coffee-too-old #paralleleconomy #coffee