The Myth of Freshly Roasted Coffee: Part 1 – the Smell Test

Have you always been told that after coffee has been roasted, it is only good for about 3-4 weeks and that it will being to smell rancid and the you might as well throw it away or serve it to your guests who don’t really care about good coffee ?

Yes, we know that coffee is roasted from fresh berries and that like all fresh things they won’t last long BUT once roasted is there something we might have missed… some chemical or perhaps biological process that we are not privy too that may just about bust that myth.

To be honest this test that you will now see on this video was just something I came across with three coffees this year. Prior to my experience which I share here with a friend and fellow coffee geek, Naveed (see his blog https://theneedforcoffee.com …) I must confess I would usually not drink coffee after it has been roasted 4 weeks prior to my consumption – I hasten to add that I don’t usually buy coffee in bulk but in small batches as and when I need to drink it – which as you know if at least three times a day. However, of late, I have tended to have a lot of coffee in my house (as if that was ever a bad thing) and on this occasion, I got a bit crazy buying too much that I could drink within a reasonable “roast date” time so I found myself trying to drink lots of coffee before my self imposed 4 week Roast date.

However, as I share with you on this video, I was pleasantly surprised to learn that for three coffees, not only was the smell pleasant for my nostrils but as you will find out in Part 2, pleasant to drink too. Okay, I have to do a song and dance (my wife’s expression) here, because one of them is my filter roast – the drink of the escapist – featuring Uganda and Burundi, which I have to confess I didn’t like upon its delivery – roasted 2 days before. I then decided to leave it and try and brew it a few weeks later…

Have you had the same experience before ?

What do you think may explain this wonderful phenomenon ?

Please feel free to share your experiences ?

Drinking Very Fresh Coffee

 

I had the pleasure of visiting coffee expert extraordinaire Johanna Wechlesberger of Vienna School of Coffee last Wednesday (1 July 2020) and she gave me a Honduran 90 hour anaerobic fermented coffee, which she was roasting right in front of me on the Ikawa (wish list) to try out. As I was rushing back home, Jo gave me 15 grammes. So, just after 3 hours I cupped (tasted) the coffee using a French Press as recommended by Jo – who am I to argue.

Tastes – easy on the stomach, hints of lemon acidity, molasses and caramel came through. Watch the video for the oral experience.

Here’s the video below, with a link from my Instagram page (as WordPress sadly is not allowing me to load videos)

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