How Fresh Roasted Espresso Tastes

Espresso is a vibrant drink that can be syrupy and rich or delicate and sweet. To get the most out of it the coffee beans need to be fresh.

The flavours of coffee roasted begin to degrade as soon as the beans are ground, and this process is further accelerated by oxygen. That's why fresh espresso roasted is better than pre-ground coffee.

Freshness

When it is about coffee, freshness is a crucial aspect of quality. Just like fresh baked bread, freshly baked bread, a fresh apple or a juicy mango, the aromas and flavors of a freshly-roasted, deliciously-tasting cup of coffee will be much more appealing and complex than one that's been sitting around for a long time.

This is especially true for espresso. The foamy, airy top layer of an espresso shot (crema) is actually carbon dioxide, which is created by the aeration process of hot water through the roasted beans. This CO2 has an incredible effect on the taste of a shot, helping to produce an extraordinary quality and clarity of flavor that is difficult to replicate with old coffee.

It's important to keep your espresso at its peak freshness to get the best value of it. The optimum window for coffee is between two days to a week post-roast according to the roast's quality and the coffee's inherent qualities. After that, the coffee starts to lose its luster and may begin to smell old-fashioned.

Many roasters will put an "roast date" on their coffee bags however, it's not always a reliable indicator of the quality of the bean or its freshness. Freshness can also be affected by other factors, including the manner in which the coffee has been stored and how long it's been on a shelf.

To test the freshness, keep a small amount espresso from the bottom of a bag and keep it by itself. When you are ready to make the coffee, taste it against a bag with a more recent roast date. You'll notice that the fresher cup will be more bright and more vibrant in terms of aromas, flavors and acidity.

Aroma

Roasted coffee has a variety of volatile compounds that produce aroma. A fresh roast coffee bean roaster roasted coffee will possess a distinct, pleasant scent that can range from fruity to smoky (depending on the roast level). The aroma is produced by the rapid release into the air of these volatile compounds. It is then inhaled via the nose and contacts the aromatic receptors of the brain, which creates the sensation of smell and taste.

Freshly roasted espresso is full-bodied complex, and balanced with a rich, creamy mouthfeel. It should have a strong finish. The coffee will be less flavorful and dry if old. This is why it is crucial to buy coffee that has been roast and shipped within one or two days or, at a minimum, within a week.

As the coffee ages and is exposed to more oxygen, the aroma will change. The oxidation process speeds up with each 10 degC rise in temperature, and fresh roasted espresso the loss of aroma can be evident.

The quality of the beans and how they are cultivated can have a significant influence on the aroma and taste, as does the brewing method. Generally drip and pour over coffees will have a more consistent aroma than espresso. Even with the most effective brewing method, espresso can lose flavor and become flat in a matter of months. Keep your espresso in a one-way valve, airtight bag to ensure it stays fresh. It is recommended to purchase your espresso from a roaster who offers subscriptions to ensure you enjoy the best coffees at most appropriate times.

Flavor

The flavor that makes up good coffee is due to the beans themselves and the way they're grown and processed, the majority of it is derived from roasting. Roasting is responsible for the sweet, deep aroma that greets you when you open a bag of freshly roasted coffee. The process of roasting is the chief culprit of coffee turning stale since it shatters the cells in the beans and makes them more porous and able to release aromas (like the delicious coffee flavours we all enjoy).

There is a period of time, roughly 48 hours after the roast in which coffee is at its best. This is referred to as the "sweet spot". After this point, the soluble flavors begin to degrade quickly and it is often not worth buying prepackaged roasted espresso.

Crema, the creamy layer on top of espresso shots, is another factor that affects coffee's taste. Crema is formed when coffee releases CO2 microbubbles in the course of the process of brewing. As coffee ages, it loses its CO2 and without it, the espresso may be lacking in depth and flavour.

Many of the coffees advertised as the perfect espresso coffee are roasted darker and are brewed with espresso clearly in mind. This will give you a consistent cup. However, it can result in a coffee that isn't suitable for milk-based drinks, since the acidity could be too strong for some people to handle. For this reason, it's usually recommended to choose a lighter roast and look for blends made with espresso making in mind. So you can be certain that the beans were roast to be suited to your preferred brewing method.

Acidity

One of the most misunderstood characteristics of coffee is its acidity. It is often confused with stomach acidity (which is a completely different phenomenon) however, it is an essential component of the coffee's flavor and should not be feared. It is a pleasant sensation that enhances the flavor of coffee. It can be experienced as a snapping sensation inside the mouth or a sensation of tingling on the tongue.

The main organic acids that cause acidity in coffee are chlorogenic acid and citrus acid. It is these acidic compounds that give coffee its flavor profile, which includes descriptors like bright, tangy, or fruity. The amount of acid present in coffee can be affected through a variety of factors such as the origin, variety, roasting method and processing method, as well as how it is extracted or produced.

In general lighter-roasted coffees tend to have higher levels of acidity than those with darker roasts. This is due to the chlorogenic acids that give coffee its acidic characteristics, begin to decompose after roasting. A light or medium roast doesn't mean the coffee is low in acidity. It is possible to make the perfect cup, and still let the acidity shine.

Keep in mind that those with sensitive digestion systems can still enjoy a beverage that has a high amount of acidity, if the concentration of these beneficial acids is kept at a sensible level. We do not label our coffees as "low acid" or "stomach friendly". However, we do offer a variety of single origins with low acidity and blend coffees that are suitable for those who have sensitive stomachs.

Body

Freshly roasted coffee beans have more body than older beans. The body difference is a result of the amount of water the coffee's soluble components can hold. It's also a result of how many coffee beans were roast. For espresso, the best coffee is medium to dark roasted. Dark roasted coffees provide espresso shots a richer flavor and excellent froth. Medium-roasted coffees are more forgiving, and are more suitable for milk-based drinks such as lattes and cappuccinos.

After roasting the soluble components in coffee will begin to degrade. This can affect the flavor, aroma and body. This is particularly relevant to espresso because the heat and pressure of extraction accelerate the degradation of the soluble components. There is a window, a few days after the roast date, where coffee is at its peak for espresso.

Additionally, the flavor of coffee will change depending the method of storage. For example, pre-ground coffee will go stale faster than whole bean. It is better to purchase whole beans and grind just before brewing.

One of the best ways to tell whether fresh roast coffee beans coffee is to compare it with another bag with a more recent roast date. Keep a few teaspoons in each bag, then brew the two cups at the same time. You'll be able to see the difference. You should brew coffee within two weeks after the date of roast to get the most flavor and aroma. It's easier than it seems to keep track of the roast date of each bag of coffee.