For your coffee to taste its best, it’s crucial you buy fresh roasts and grind fresh.…

.….Or maybe not. 

When I began creating this episode, I was convinced that ‘fresh is best’. But, after delving into the science of coffee freshness, I don’t believe that anymore. 

This episode goes deep into how diffusion and oxidation changes a coffee’s flavours.

You’ll learn what it takes to store your coffee grounds unbelievably well. So well, that if you do it right, you will struggle to taste the difference between two month old coffee compared to those same beans freshly ground!

But here’s the weirdest thing: Maybe, just maybe, you will prefer old coffee more than the fresh stuff.

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Do a Certificate of Advanced Studies with the Coffee Excellence Centre

Pick up a copy of the SCA’s Coffee Freshness Handbook

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The Science of Coffee is a spin-off series from James Harper's documentary podcast Filter Stories