The Fresh Factor: Delving Deeper into the Chemistry of Coffee Freshness
At Fission and Bloom, our devotion to delivering the finest coffee experience drives us to understand every detail of coffee science. Freshness in coffee isn't just a preference; it's a complex chemical necessity. In this exploration, we delve into the intricate chemistry of coffee freshness, the pivotal role of packaging, and the significance of small-batch roasting and timely delivery.
The Chemistry of Coffee Freshness
Freshly roasted coffee is a dynamic matrix of chemical compounds that contribute to its aroma, flavour, and overall sensory profile. The changes in these compounds over time can be broadly categorised into two main mechanisms:
Loss of Volatile Compounds: Coffee beans contain hundreds of volatile compounds that are crucial for the sensory characteristics of coffee. Upon roasting, these compounds are formed, but their high volatility means they can dissipate quickly. For instance, aromatic compounds such as dimethyl disulfide, which contributes a roasted, meaty aroma, and methanethiol, known for its sulfuric notes, can increase or diminish significantly, respectively, within days.
Chemical Reactions: The second major pathway for the loss of freshness is through oxidative reactions. Oxygen in the air can react with the coffee's organic molecules, leading to stale flavors. Additionally, intrinsic chemical reactions between coffee components can lead to the breakdown of more complex molecules into less flavor-active compounds.
Studies on Coffee Freshness
Research has attempted to quantify these changes by measuring the concentration of specific volatile organic compounds over time. Studies indicate that critical aromatics decrease not linearly but at a rate that reflects exposure to air, light, and heat. For example, dimethyl disulfide shows a marked increase in concentration within the first two weeks post-roast, due to the oxidation of methanethiol, potentially altering the coffee's aroma profile.
The Role of Packaging
Proper packaging plays a crucial role in preserving coffee freshness. Packaging materials that block light and air are essential to slow the degradation of volatile compounds. The CO2 valve is particularly important; it allows the natural degassing of carbon dioxide to occur without letting oxygen in, thus preventing oxidative degradation while maintaining the integrity of the bag and preventing it from ballooning.
Conclusion: The Significance of Small Batch Roasting and Direct Delivery
To maximise the enjoyment of these delicate and delightful flavours, Fission and Bloom emphasises small batch roasting. This approach ensures that only the amount needed is roasted, reducing the time that coffee sits before it reaches the customer. By delivering coffee directly to customers soon after roasting, we ensure minimal loss of the volatile compounds critical for that enchanting coffee aroma and taste.
Moreover, providing coffee in small quantities ensures that our customers can enjoy our coffee at its peak freshness. This practice not only supports superior quality but also aligns with our commitment to sustainability by reducing waste.
In conclusion, the careful attention to the chemistry of coffee, combined with strategic packaging and the freshness-centric practices of small batch roasting and prompt direct delivery, ensures that every cup of Fission and Bloom coffee offers a peak experience. Embrace the full sensory pleasure of our coffee, knowing that each sip is crafted with scientific precision and passionate artistry.
