We want to share with you why our cold brew coffees are awesome and unique from the rest, and...
First of all, a roasted coffee bean is a beautiful structure! Sometimes it's nice just to see and smell freshly roasted whole coffee beans. Once the shell of the bean is broken, things start to happen...
Second, there's a few different factors of the whole coffee bean that are affected when it is pre-ground and packaged.
Here they are:
- A roasted coffee bean has excellent oils internally and with some darker roasts, externally. These are what brings life and great flavors to the bean, along with the origin. Once the beans are ground the oils are no longer contained so the smells and flavors that you experience will be diminished. Also, when the grinds are exposed to the moisture in the air the oils will begin to dilute.
- Oxygen, what we as humans have to have to survive is actually an antagonist to a roasted coffee bean. Once the bean is ground oxygen reacts with the thousand different aromas and they will decrease up to 60% within the first 15 minutes.
- Carbon dioxide. CO2 is build up in the bean during the roasting process, and is something that is important in getting the good coffee oils in to the coffee once they are released. Basically, just like oxygen, once the beans are ground the increased surface area causes the CO2 to release in to the air up to 80% within the first minute. Science.
We recommend grinding your beans right before brewing your coffee!