Tips for keeping coffee fresh
Coffee should be! bought only in quantities sufficient for a week’s supply at " time, says a Wellington tea and coffee expert. 1
Writing in the latest issue of the New Zealand food and wine magazine, “Accolade,” Mr David Finnis points to freshness as the key to “that elusive, subtle, high-grown coffee flavour.” Whole coffee beans begin to go ■ stale two to three weeks after roasting, he says. “Never buy more than a week's supply of coffee at a
[time,” is his recommendation for fresh coffee. “And always keep it in a tin under refrigeration.” When coffee beans are broken, trapped carbon dioxide gas in the bean cells are released. Because of this, coffee should be ground just before using to prevent the volatile aromatics from going into the atmosphere and not into the cup. Mr Finnis believes that choice of bean is also important. •
“Pick a coffee with a rich golden brown large bean,” he suggests. “Small bean size invariably denotes inferior quality."
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Bibliographic details
Press, Volume CX, Issue 32462, 24 November 1970, Page 6
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168Tips for keeping coffee fresh Press, Volume CX, Issue 32462, 24 November 1970, Page 6
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