Freshness is at the heart of specialty coffee, and this handbook aims to make it measurable, understandable, and practical for the roaster. With numerous research studies, charts, and examples, the authors identify the elements of freshness and the causes of freshness loss, with the goal of developing strategies to protect roast coffee in storage.
A Specialty Coffee Association Handbook
Authors: Dr. Samo Smrke, Emma Sage, Dr. Marco Wellinger, Prof. Dr. Chahan Yeretzian
Paperback: 81 pages, 8.5" x 11"
Publication: 2018, Edition No. 1
From the Authors
“We care about freshness because we want to get the best out of our beans and showcase a specialty product that will be enjoyed by ourselves and our customers. It is also a responsibility that we take to heart as we strive to respect the tireless commitment of the producer, the dedication of the roaster, and the skill of the barista, among all other important players in our community.”
The Chemical Drivers of Freshness: Aroma
The Physical Drivers of Freshness: Off-Gassing
How Do We Perceive the Loss of Freshness?
Recommendations and Conclusions
was last modified: January 9th, 2019 by Nick Green