I added the following as a sub-page for the page “Coffee @ Art Brûlant”.
Over the years I have discovered that I like the taste of freshly roasted coffee. In fact it was one of the contributing factors to why I started drinking coffee in the first place. I find that over time a roasted coffee bean changes flavour. Like any cooked food the oils in coffee go off the further one gets away from the cooking date.
It is the taste of coffee that is no longer fresh that actually hampered my early experiences with coffee. Discovering freshly roasted coffee changed all of that.
With coffee the rate of change varies with the roasting style, the variety of coffee and the way it is stored once roasted. The oils in coffee can start going off as soon as three weeks after the roasting date. Other beans won’t even come to their full flavour for a week and a half.
Here at Art Brûlant & IMPRESSIONS I try to maintain a roasting schedule that takes into account the need to always keep fresh roasted coffee on the shelf. I don’t want to be selling beans that are not fresh.
Because I am roasting on an on-going basis that means you get coffee that is fresh, and you don’t have to stock up.