"Fresh Roasted" is a term used in the coffee industry to describe the process of precisely roasting fresh coffee beans to enhance and optimize their various flavor profiles. Roasting fresh coffee perfectly is a creative challenge that is best achieved by micro-roasting, or roasting in small batches. This enables the roast to be carefully monitored during the process, and results in a better aroma, taste and quality of coffee.
Carbon dioxide becomes trapped in each coffee bean as it is being roasted. Most of the bean's flavor compounds are captured within these gasses. After roasting, the coffee beans experiences a specific chemical processes that, for the first few days after the roast, makes them taste better. This involves the slow release of the gas over an approximate three-day period. When the remaining gas is released quickly with the addition of hot water, this is known as coffee bloom.
The more gas contained in the beans, the fresher the beans and the more flavorful the coffee. Older coffee beans have had the opportunity to release more gasses. Therefore, when they encounter hot water, they will have a weaker bloom. Other factors, such as how the beans are stored, come into play as well.
Coffee beans that are stored in warmer temperatures naturally release gasses faster. Oxygen can also adversely affect the bloom, which is why coffee beans should always be stored in sealed containers, preferably ones that have one-way valves that do not allow oxygen into the mix, but that do allow the carbon dioxide to escape.
When the words, "fresh roasted" appear on a bag of coffee, it means that the beans contain more flavorful gases. The more gas they contain, the bigger the bloom, and the fuller the flavor and fresher the coffee will
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