subject: The Difference of Fresh Roasting [print this page] Coffee is best a day or two after being roasted from coffee bean roasters. Everyday that follows the coffee flavor deteriorates. Immediately following roasting the coffee begins to loose carbon dioxide. The carbon dioxide is exchanged for oxygen. The oxygen degrades flavor oils in the bean. Many methods have been implemented to try to keep coffee fresh including vacuum containers and valve sealed packaging. Coffee on the supermarket shelves was roasted 2-3 years prior to being sold! Nothing will be as tasty as a freshly roasted cup of coffee Arabica freshly brewed!
