Why Coffee Bean Freshness Matters

roasted beans

Put very simply, if you want to truly experience the complex, delightful taste of coffee, you need to work with fresh beans. As beans mature, the aroma and taste of the finished product suffer. At roughly two weeks beans are considered to be at the far limit of what’s acceptable from the standpoint of great food. When beans go rancid–and they do, quickly–you’re in for a bitter experience. It is very important to store your coffee properly and drink it within two weeks to get the best coffee experience possible.

Sadly, the great majority of coffee served in this country is, in fact, stale. Since the end of the second world war, coffee in America has been subjected–by various brands and in many different ways–to mass production, vacuum sealing, added flavoring and coloring. As a result of this, American “coffee drink” is largely consumed for the caffeine, and over decorated with milks, sugars, and flavor “shots” to help disguise an impoverished, bitter flavor. All of these coffee treatments serve two purposes: to extend shelf life and to make the stale taste palatable enough to give us that morning “kick”.

The first step to rediscover the complex flavors in coffee is to have access to freshly roasted beans. Thankfully, in the past few years there’s been a trend in the desire for–and availability of–freshly roasted coffee, both in local cafes and for use in home brewing. Bean Box is a part of that trend, and we believe that access to freshly roasted coffee is key to the perfect cup.

We hope you enjoyed this drop of coffee knowledge. Keep drinking good coffee people!

Sipping up Sumatra,

Team Bean Box

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