A Note From the Master: Stale Coffee

When coffee meets oxygen, the chemical compounds begin to oxidize. The result? Dull taste and flat aromatics: staling. To slow staling, keep your precious beans away from oxygen, moisture, heat, and light. Store them in an airtight container in a cool, dry place, and no, that doesn’t mean the freezer. (Too easy to pick up smells and freezer tastes.) Keep them out of direct sunlight too, in someplace like a pantry.

Another key to fresh coffee is buying whole beans and grinding them fresh every time you make a cup. Yes, it takes a little more time, but the payoff is worth it—you’re getting the freshest taste possible!

The good news is that we’ll never tire of finding new and improved varieties for you to try, so you don’t have to hoard your precious beans.Post-Note-from-the-Master


The post A Note From the Master: Stale Coffee appeared first on Caravan Coffee.


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