07 May '18, 6pm

SCA Sheds New Light on Coffee Freshness in Science-Driven Handbook

SCA Sheds New Light on Coffee Freshness in Science-Driven Handbook

“Because of this development, we got to see some physical measurements of coffee off-gassing for the first time. Previous to this — if you’ve ever seen a curve of how coffee stales — the information has all been theoretical, not based on physical measurements,” said Giuliano. “Researchers also measured some indicator chemicals — some that are good flavors and some that are bad flavors — and as the coffee aged, they watched the measurements of chemicals associated with good flavors go down, and those associated with bad flavors go up. They were able to quantify the physical changes that are taking place from the moment the coffee drops from the roaster to two, four, or six weeks out.”

Full article: https://dailycoffeenews.com/2018/05/07/sca-sheds-new-ligh...

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