For many years, coffee was considered a product with unlimited shelf life. Even today, the coffee you find in the store often has a shelf life of one to two years. This is because coffee is a microbiologically stable product that is safe to eat even after that period. However, in terms of quality, the truth is different – right after roasting, the coffee begins to age. This results in the loss of its unique aromatic substances, on one hand, and in the formation of new unpleasant oxidizing products, on the other.
We recommend that you enjoy our coffee within two months of roasting. This is the period during which the it’s aromas are most intense.
Store the coffee only in its original packaging, it can be re-closed and is designed to maintain quality for a long time.
In the first days after roasting, carbon dioxide and other gases are released from the coffee, a process that prevents the water from extracting all the aromatic compounds when preparing the drink. You will notice the small valve of our packaging that allows these gases to escape. At home, we recommend that the coffee rest at least three days before brewing, and the best taste usually develops after 7-10 days.
Store the coffee as whole beans and grind it right before use only the amount that you will use at the moment. Ground coffee starts to lose its aroma after only 15 minutes!
Do not refrigerate coffee, it will not slow down aging and may absorb other odours!
The purpose of grinding is to increase the contact surface of the coffee so that the water gets into it and extracts aromatic and other organic substances. For different brewing methods, the water may be at different temperatures, be in contact with coffee at different times, or have different pressure. This also determines the need for different grind size according to the method you will use.
When the coffee is ground too finely, its surface will be too large, the water will extract more substances, including the more readily soluble bitter components. Such coffee will be “strong”, with a thick body, but also very bitter. When the coffee is ground too coarse, the surface will be small, the water will extract less substances – mostly easily soluble acidic components. Such coffee will be “weak” and too sour.
Well-balanced coffee has a thick body, fresh acidity and sweet taste. Such coffee does not need extra sugar!
These are mass market coffee grinders that are easy to find on the market. They have a knife that rotates and crushes the beans. Crushing results in uneven grinding – very fine but also very large particles. Too fine particles add to the bitter taste, the coarse to the sour- such coffee cannot be balanced. The particle size of ground coffee is also difficult to adjust. We do not recommend investing in such coffee grinder, and if you have already done so you can use it for freshly ground spices.
All professional coffee grinders, but there are large number of disc coffee grinders on the market for hobby and home use. They are both manual and electric.
The coffee is ground from two opposite discs with a specially milled surface. The volume is adjusted by changing the distance between these discs, and the accuracy can be very high. The discs can be flat or conical, made of steel or ceramic. In our store you can find some of the best disc coffee grinders available on the market – the electric Wilfa Svart and the handheld Hario Mini Mill