After
roasting and grinding the coffee, a number of factors contribute to its
degradation through:
*
Aroma loss.
* Oxidation.
The
first factor is time-dependant. The second factor is linked to the
elements that cause or encourage it, such as humidity, environmental
oxygen (air), temperature and light. Evidently a good, hermetic and opaque
packaging is the best way to prevent coffee degradation through oxidation
or loss of aroma. You should prevent coffee coming into contact with air
or high temperatures. Molecules -especially carbonic anhydride- emanate
from recently roasted coffee and these are the main constituents of the
aroma. The speed of this gas emission process increases with grinding and
so too the risk of greater degradation since its exposure to oxygen,
humidity and light is longer. Because of this at CAFÉS CIVIT we let the
coffee settle in silos so that it can develop all its aromas. Later it is
packed in specially designed bags where it is stored and preserved
effectively.
The
first factor is time-dependant. The second factor is linked to the
elements that cause or encourage it, such as humidity, environmental
oxygen (air), temperature and light. Evidently a good, hermetic and opaque
packaging is the best way to prevent coffee degradation through oxidation
or loss of aroma. You should prevent coffee coming into contact with air
or high temperatures. Molecules -especially carbonic anhydride- emanate
from recently roasted coffee and these are the main constituents of the
aroma. The speed of this gas emission process increases with grinding and
so too the risk of greater degradation since its exposure to oxygen,
humidity and light is longer. Because of this at CAFÉS CIVIT we let the
coffee settle in silos so that it can develop all its aromas. Later it is
packed in specially designed bags where it is stored and preserved
effectively.