In keeping with our keep it simple philosophy - A thought on Fresh Coffee
Coffee is an amazing little seed. When it is raw (Green) it yields and takes in very little aroma or flavor, it's basically inert.
Once we roast it, coffee becomes brittle and expels C02 gas and aromas for a limited time, usually about 2 to three weeks. That is fresh coffee! Beyond three weeks of roasting call it what you want but I wouldn't call it fresh.
Simple physics tells us once we grind coffee we increase surface area exponentially and those gasses and flavors escape proportionately in just minutes.
Fresh Coffee is Ground just before Brewing and Roasted within 3 Week of Brewing.
Scott Brill
Author