The podcast explores the preference for stale coffee and the importance of freshness. It discusses the tension between environmental concerns and personal taste preferences when buying coffee. The effects of temperature on coffee aging are also explored. The role of coffee shops in cultivating interest in coffee production and the need for more coffee shops in producing countries are emphasized. Two coffee shops in San Salvador that prioritize education and knowledge for consumers are highlighted.
25:56
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Quick takeaways
Many people unknowingly drink stale coffee and even develop a preference for it, highlighting the significance of freshness in coffee.
Freshness should not overshadow the skill of roasting and the quality of the green coffee itself, emphasizing the importance of considering multiple factors in coffee quality.
Deep dives
The Importance of Freshness in Coffee
In this podcast episode, the host emphasizes the significance of freshness in coffee. She highlights the fact that many people unknowingly drink stale coffee and even develop a preference for it. Oxygen is identified as the enemy of freshness, with ground coffee having more surface area for oxygen to interact with. Carbon dioxide is also discussed, as it plays a role in protecting coffee against oxygen. The host explains the challenges of preserving both green and roasted coffee and the limitations of vacuum sealing. Finally, she discusses the impact of temperature fluctuations on coffee aging and the importance of consistency in coffee quality.
The Importance of Roasting Skill in Coffee Quality
The podcast explores the misconception that freshness alone guarantees coffee quality. While freshness is important, it should not overshadow the skill of roasting and the quality of the green coffee itself. The speaker argues that roasting skill should not be undervalued or overshadowed by the emphasis on freshness in the coffee industry. She also mentions the potential benefits of home roasting machines and asks for audience input on this topic.
Elevating Coffee Production in Coffee Shops
The episode discusses missed opportunities in coffee shops within producing countries. While these shops focus on brewing methods and presentation, they often neglect to highlight the cultivation and production of coffee as a core strength. The host advocates for a shift in coffee shop culture to prioritize showcasing regions, cultivars, and processing methods, which influence the flavor and uniqueness of the coffee. By doing so, coffee shops can contribute to changing the perception of coffee and encourage consumers to value the seed and the agricultural aspect of the product.
I'm at the halfway mark of this trip and I officially ran out of coffee.
I mentioned before that a significant portion of my carry-on space was dedicated to roasted coffee. Bringing coffee from home would mean that towards the end I was drinking coffee that was about 2 months old. Generally, I don’t like to drink coffee that is over 2 months old. I don’t like stale coffee but what I’ve found is that many of us drink stale coffee. Maybe not on purpose but if you’re not actively paying attention to your coffee, I can assure you—you’re drinking stale coffee.
And then we train ourselves to like it!
As I mentioned in a previous episode, we prefer what is familiar. If we constantly drink stale coffee, we tend to prefer that profile. We think stale is normal. Freshness is elusive.
Join me as I talk about freshness, staleness and buying coffee from producing countries.
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