29 Dec '16, 5pm

too long ago i wrote a blog post. This one is on the problems of air fright coffee shipping:

I remember a spectacular improvement in quality when we started roasting ourself. At once the self roasted coffee tasted so much better compared to the same bean i had from a company that shipped this to me by plain a couple months earlier. The supplier of the green and roasted coffee was exactly the same. So the first thing i did was asking them how the difference could be so big.... The answer why it was so much better was simple: air fright shipping. The roasted coffee was shipped by plane and this way it lost approximately 25% of its flavors! The reason: air pressure. I don't know enough on how pressure affects coffee but, as a reference point, the typical environment of a commercial airliner is pressurized to the equivalent of 8,000 feet. To note: most, if not all, modern-day airliner fleets (Airbus and Boeing) also pressurize the lower compartments of the aircraft (i...

Full article: http://caffenation.be/blogs/news/coffee-shipping-and-the-...

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