Wednesday, May 26, 2010

Roasted Beans

Ok, so we're not talking Paleo stuff or recipes or even a recommendation to drink coffee, but if you are a coffee drinker and know the difference between just a cup of coffee and a real cup of coffee, this will be an interesting subject.
I could mention some of the commonly touted benefits of drinking coffee prior to a workout (greater fatty acid mobilization and increased maximal voluntary isometric contraction strength. In plain English, that means better fat burning and more PRs), but I will skip that information and go straight to the interesting stuff.
Coffee flavor and aroma peaks 24 hours after roasting, which means flavor begins to decline soon after that. If the beans are ground after roasting, the flavor begins to deteriorate much faster than if the beans are left intact. The most common source of flavor loss is exposure to atmospheric oxygen and contrary to popular belief, freezing whole beans does not stop that oxidation process.
In other words, if you purchase your coffee from a grocery store, it's almost certain your coffee beans have passed that shelf life for optimal flavor and, in most cases, the coffee is simply "stale". If you purchase your coffee at a local Roasting Company, where they roast their own beans on the premise, you are certain to get a great cup of coffee - depending on how long ago the beans were roasted. A great question to ask!

The best method to get the most flavor and aroma from your coffee? Buy the beans (green) from a retailer/home-roasting co-operative and roast your beans at home!
We were given beans from Costa Rica and a roaster to use at home for a few weeks and roasted our beans last night. It took an entire 15 minutes and the process was incredibly easy. We will wait for the absolute peakness of flavor (24 hours) and then grind and brew the beans!

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