Ideal Coffee Freshness (according to science) 

Based on my experience, one week after roasting is the best period, it will stay very consistent about 3 weeks. Begin from the 4th week, it starts to deteriorated, we will need to grind finer in order to achieve the brew ratio of 1:2. My storage condition is in the airtight canister under a cool place.

Consistently a channel that has easy to use information. Refreshing to have in coffee media

This is a useful and nice to see it wrapped up in a short video. However, the title could be misleading because this is about the first cup that you have from a bag that was previously sealed. For most people the first cup from a sealed bag is fairly rare. They have far more cups hours, days, weeks or months after a bag is opened and store the open beans using a variety of methods. It would be great to see some testing on this topic.

It would be interesting to know, how fast would coffee age after the different aged bags are open. Open a fresh/aged bag and leave it for 3 days, 7 days, 14 days and 28 days in freezer, on a shelf and so one. Like in your open bag storage test. 1. Bag = Fresh roast 2. Bag = 14 days without nitro 3. Bag = 14 days nitro 4. Bag = 28 days without nitro 5. Bag = 28 days nitro Theoretically the fresh roast should be perfect after a few days opened storage. The worst should be the oldest bag. So the bag that was sealed for only 14 days should age slower when open then an old bag that was sealed and open

Great info. So if a medium roasted & hand packed bag lasts for around 4 weeks, am I right to assume that usually a light roasted (filter) coffee lasts for at least 4-5 weeks without significant impact in flavor? I‘m keeping my bags at room temperature (about 22°C / 72°F).

How do you know if the coffee Bean has been nitrogen flushed or not?

Thanks for the video. I would be interested in a study on the most ideal time for coffee with regards to its value nutritionally.

Hi Adam, Did the gas flush bags still have a one way valve in them?

Weeks after roasting? What a load of hubba. Going for taste over effect i see

Any idea what effects vacuum sealing the coffee beans would have on them? Would it be more similar to Nitrogen flushing since you remove the majority of the oxygen?

I never heard the effect of CO2 turning into carbonic acid in the coffee brew, but it makes perfect sense. Thanks!

I found this useful. Great, engaging presentation too. Thanks.

I say for filter 4/5days-1.5 weeks upto 2 weeks are the best then you can tell the aromatics just not being the same

What about a nitrogen flushed coffee packet which is opened after 2 weeks of roasting? will its peak also go down earlier?

has the roasted bean an closed cell or open cell structure? = open cell because it "exploded" in FC how comes. that people believe, co2 would sit there end degas? binding C to O2 is the natural way of decomposing the sun-energy. afterstarting pyrolizing the sugars (above 157°C) the process is starded. if there is no O2 to bind a C on, there will be also no "degasing" try it your self: directly after roasting and cooling, fill the beans i a O2-safe Vaccum container (no valve! no plastic! only glas or metal or a aluminium-foil-coffeebag) - add argon and let it flow to the ground - than vaccum it (best possible like 99,9%) = after 3 weeks, there will be no sign of "degasing" - because of the absence of O2 to bind the C.

I usually buy coffee in 2.2 pounds bags. Once opened, I make four cappuccinos each day. Based on this, is it better purchasing in smaller bags - something around 14 oz?

Great video as always. The Nitrogen packing makes sense and is very interesting. I presume the coffee was used immediately after a bag was opened. Any comment on how long the coffee performs once a bag is opened?

It would have been nice if you had said whether the nitrogen flushed bags were opened prior to that 8 weeks testing. So, did you take a flushed bag and leave it sealed and then open and test it? Or was it open for 5 or 6 weeks, taking a sample taste every day, until that 8 week last test? Does the coffee age just as quick as the non-flushed bags once it has been opened? If it only lasts 8 weeks at peak flavor if never opened, this is fairly useless to real world usage, IMO.

Great informative video guys. Thank you. Do you bag your coffee beans and ground after 5-7 days after roasting to allow the coffee to degas before bagging and flushing with nitrogen?

Hi guys, great video. Quick question, are you supposed to grind coarser or finer as the coffee beans age? Also, is it possible that as the coffee beans get affected by humidity and become sticky when you grind too fine? I used the same grind setting after one month and I couldn’t push the arms down on my manual espresso machine (ROK), thanks

Is there a way to find out if the coffee you buy is nitrogen flushed or not?

Is this why some people "bloom" coffee before they brew?

Great video, thank you!

That was a very informative video and nice and clearly explained, thank you Adam. A couple quick questions: 1. For the flushed beans were they just nitrogen flushed at the begining and once the bag was opened after resting you just closed the bag and put it back in storage, or did you keep flushing with nitrogen every time the bag was opened (forgive me, I have no idea if the latter is even practical)? 2. In a warmer more humid climate (such as in Singapore) would I be right to think it would degrade the beans faster compared to cooler less humid climates (or places with seasonal changes)?

This is OK, thanks.

Thank you very much for these explanations. May I ask you one question about the peak? You talk about the peak for flavours. Did you find that this peak for flavours was also in line with the peak of taste and the tactile? Again, thanks a lot for your great video, it is very interesting.

Very interesting! Does the conclusion that too-fresh coffee tastes harsh also apply to manual brewing methods? I would expect dissolved carbon dioxide to be less of an issue with unpressurised brewing methods. When is peak flavour reached for e.g. cupping or pour-overs? Do you have any data for coffee that is left open? Some roasters use unsealed paper bags and I've found these to go stale very quickly. Also, I think a very important issue that was not covered is how long the coffee remains fresh after opening, since many people won't finish a bag of coffee in a day. Maintaining peak flavour for more than 8 weeks is great, but doesn't help much if that isn't maintained for as long as it takes to finish the bag.

Is there anyway to tell from the package itself that it has been nitrogen flushed?

This was very helpful. Thank you! Under what temperature and humidity conditions did you get your results on ageing? Does exposure to sunlight play a role in the process?

Hi Adam, great video! Out of interest, what temperature did you store your coffee samples at (presume it was the same for N2 flushed & standard)? Thanks

I REALLY wanted to give this a thumbs down but actually very good info. Thanks

Im interested in buying nitrogen infused coffee from your company. Which brands are nitrogen infused?