Why Everyone Is Talking About Fresh Roasted Espresso Right Now

How Fresh Roasted Espresso Tastes

Espresso is a lively beverage that can be rich and deals syrupy, or delicate and fruity. However, to get the best out of it the coffee beans have to be fresh.

The flavors of coffee roasted begin to fade after the beans are ground and this process is accelerated by oxygen. This is why freshly espresso roasted is better than pre-ground coffee.

Freshness

Freshness is a crucial factor when it comes to coffee. Like a freshly baked bread, a crisp, juicy apple, or a freshly-baked cake loaf The aromas, flavors and ripeness of a cup of coffee that is lively and fresh will be more complex and enjoyable.

This is particularly the case with espresso. The foamy, airy top layer of an espresso shot (crema) is actually carbon dioxide that forms by the aeration process of hot water through coffee beans that have been roasted. This CO2 has a tremendous impact on the taste of the shot, helping to create an extraordinary clarity and depth of flavor that is hard to replicate when using old coffee.

To get the most out of your espresso, it's important to keep it fresh. Based on the roasting temperature and the coffees inherent qualities the ideal time frame for coffee could be anything between two and four weeks after roast. After that point, the coffee starts to lose its luster and begins to smell stale.

Many coffee roasters put a "roast date" on their coffee bags, but that's not always an indication of the quality of the coffee or its freshness. Freshness can be affected by a variety of other factors, including the way in which the coffee was stored and the length of time it's been on a shelf.

To test the freshness of your coffee, take a small amount of espresso from the bottom of a bag and keep it by itself. When you are ready to brew your coffee, taste it with a bag that has a more recent roast date. You'll notice that the fresher cup will taste brighter and more vibrant in terms of flavors, aromas and acidity.

Aroma

Roasted coffee is a mix of volatile compounds that produce aroma. Freshly roasted coffees will possess a distinct, pleasant smell that can vary from sweet to burnt (depending on the roast level). The aroma is created by the rapid release into the air of the volatile compounds. Then, it is inhaled via the nose and beans contacts the receptors for aromatics in the brain, resulting in the sensation of smell and taste.

Freshly roasted espresso is full-bodied sophisticated, and balanced by the rich, creamy taste. It must also have a distinct finish. The coffee will be less flavorful and dry if it is old. This is why it's essential to purchase coffee that has been roast and delivered within one or two days or, at a minimum, within the span of a week.

The aroma of fresh coffee that has been roasted will change as the coffee ages and becomes exposed to higher levels of oxygen. The process of oxidation accelerates at every 10 degrees Celsius temperature rise and the loss of aroma can be quite noticeable.

The method of brewing, as well as the quality of the beans or the way they are grown have a significant impact on the aroma. Pour over and drip coffees are more consistent in their aroma than espresso. However even with the most effective methods of brewing, espresso will lose its flavor within one month and may turn flat. The storage of your espresso in an airtight, 1-way valve bag can help keep it as fresh as you can. It is recommended to purchase your espresso from a roaster who offers subscriptions so that you can enjoy the best coffees at the right times.

Flavour

While much of the flavour that makes up great coffee comes from the coffee beans themselves, and the way they're grown and processed, the majority of it is derived from roasting. The savoury, deep aroma that greets you upon opening bags of fresh coffee that has been roasted is the result of artisan roasting. Roasting is the primary reason for coffee to become stale. It causes the breakdown of cells of the beans, making them more porous and releasing aromatics.

There is a window of time, around 48 hours after roast, when coffee is at its best. This is known as the "sweet spot". At this point the flavours of solubles diminish quickly, and it's usually not worth buying pre-packaged roasted coffee.

Crema the creamy layer that is placed on top of espresso shots, is a different factor that influences the taste of coffee. Crema is created when coffee releases CO2 microbubbles during the brewing process. As coffee becomes older, it loses CO2, and without it, the espresso may be dry and lacking in flavour.

Many coffees that are marketed as the perfect espresso coffee are darker roasted and designed with espresso brewing with a clear the mind. This will give you a more consistent cup. However, it can leave you with a coffee that isn't a good fit for milk-based drinks because the acidity can be too strong for some people to manage. It's often best to opt for a slightly lighter roast, and look for blends that were designed with espresso making in mind. This way you'll be sure the beans were roasted to match your preferred brewing method.

Acidity

One of the most misunderstood characteristics of coffee is its acidity. It is often mistaken for stomach acidity (which is a completely different phenomenon) however, it is an important part of the taste of coffee and should not be taken lightly. It's a pleasant experience that enhances the taste of coffee. It can be felt as a snap in the mouth or a sensation of tingling on the tongue.

The main organic acids that cause acidity in coffee beans fresh are chlorogenic acid and citrus acid. These acidic compounds are what gives coffee its flavor descriptors like bright, tangy, or fruity. The amount of acid in the coffee is affected by a variety of factors including the origin of the coffee, the varietal, the processing method or roast level and how it is extracted or brewed.

In general, lighter roasted coffees tend to have more acidity than darker roasted ones. This is because the chlorogenic acids, which provide coffee with its acidic qualities begin to decay after roasting. However, a medium or light roast isn't necessarily low in acidity. It is possible to make a balanced cup that still allows the acidity to shine through.

It is also worth bearing in mind that a beverage with high levels of acidity may be enjoyed by those with sensitive digestive systems as long as the levels of these healthy acids are kept to a manageable level. For this reason, we do not label our coffees as "low acid" or "stomach friendly". However, we do offer a variety of low acidity single origin and blend coffees that are perfect for those with sensitive stomachs.

Body

Freshly roast coffee beans have more body than older beans. The different in body is a result of the amount of water the coffee's soluble elements can hold. The amount of roasting the coffee beans has also an impact on the body. The ideal coffee for espresso is medium dark roasted. Darkly roasted coffees give espresso shots a richer flavor and excellent foam. Medium-roasted coffees tend to be more tolerant, and are ideal to milk-based drinks, such as cappuccinos and lattes.

After roasting the soluble components in coffee will begin to degrade. This can affect the taste, aroma and body. This is particularly true for espresso, where the pressure and heat of extraction degrades the soluble elements at a rapid rate. There is a time that occurs a few days after the date of roast, when coffee is at its best for espresso.

The taste of coffee can also change depending on the way it is stored. Pre-ground coffee, for instance will deteriorate faster than whole bean. This is why it is best to buy whole beans and grind them right before making the coffee.

One of the best ways to know whether the coffee is fresh roasted beans is to compare it with a bag with a recent roast date. Keep a few tablespoons from each bag and make them both side by side to see how the older cup differs from the more recent one. The difference will be clear. The ideal time to brew your coffee within two weeks of its roast date to get the best flavor and aroma. It's not as difficult as it appears when you keep track of the roast date of each coffee bag.