Living · 6 pages · 12 min
How coffee staling is mostly air and time
Aroma compounds escape and oxidize once roasting has created them.
When the purchase is complete, return to the original window. It will refresh.
From the opening
Coffee staling is mostly air and time because roasting creates fragile aroma compounds, and oxygen plus waiting lets them escape or oxidize. The beans also lose carbon dioxide they held after roasting, so the lively smell and the gas that once fed crema both fade. The opening covers volatiles leave and oxygen works, grinding opens much more surface, and green coffee is on a slower clock.
The rest of the brief — the later sections and the reading notes — opens after Stripe confirms payment.
Inside
- Volatiles leave and oxygen works
- Grinding opens much more surface
- Green coffee is on a slower clock
- A valve bag is about the air
- Where the idea stops applying
- A distinction worth keeping
Sources
- Oxidation and loss of volatile aroma after roasting
- Carbon dioxide degassing of freshly roasted coffee