Once roasted, it is important to follow the appropriate “tempos” in order not to damage the product and to achieve its best performance when it arrives to the point of sale. Freshly roasted coffee needs to rest for a few days and become steady at degassing and moisture levels in order to offer best results, particularly in espresso.
Coffee beans generate CO2 for some days. If we package them in a bag with a one-way valve, the successive outgassing will reduce the amount of oxygen inside the bag until it becomes practically inexistent, ensuring a long preservation.
Ground coffee releases the CO2 much faster so if packed in a valve bag it can be done as before just freshly roasted, but if vacuum packed or packed in single-dose pods, it needs degassing for three days in order to avoid that the gas inflates the container. In this case, nitrogen food is introduced in the pods to avoid the presence of oxygen inside.
The roast type also has an impact:
A mild roast coffee like ours can keep its aromas and sweetness for a period of 3-4 weeks. A dark or full roast takes its oils to the outside much faster, accelerating oxidation to 1 or 2 weeks and annulling all the positive profiles that it could have.
Coffee once it is grounded oxidises 5 times faster, so the ideal thing would be to store it in beans and ground only the necessary amount. If this is not possible, it is important to store it in an airtight container, away from the light and to room temperature.
The distribution of our coffees for espresso hospitality is carried out before the two weeks of the day it was grounded. This is the moment when it will best perform in the coffee establishment.