The great taste of coffee is directly related to freshness… To maximize the flavor, it is always best to buy coffee in whole bean form and grind it just prior to brewing. However, if you must get it ground, buy only enough to last a week or two. Coffee beans are best stored in a tightly sealed jar; preferably glass with either a screw-type or clamp top and placed in a cool, dark environment. Do not freeze coffee. If stored properly they should still taste great for a month or so.
Coffee is extremely complex, having over 850 constituents as compared to about 250 found in red wine.
The following is a list of recognized terms and their meanings, widely used in the coffee trade:
Acidy: A favorable expression that suggests a pleasant sparkle or tang resulting from roasting coffee. Acidity diminishes with increased roasting; thus, dark roasts have less acidity. Acidy tastes are responsible for lively, snappy coffees. Though coffee contains far less acidity than most juices, soft drinks, tea or wine, its natural acids make the coffee come alive. Most of the world’s finer coffees have considerable acidity. If you use milk in your coffee, please note that it neutralizes some of coffee’s acidity. MORE...
Mountain Blends Coffee Roasters, Canmore, Alberta, 403-678-1428, info@mountainblendscoffee.com