The Coffee Freshness Handbook provides a practical resource for the specialty coffee community while contributing to the body of scientific evidence on freshness of roasted coffee.
In the first part, this handbook explores relevant studies in the field of coffee science and recent research conducted by the Coffee Excellence Center at Zurich University of Applied Sciences (ZHAW). Their pioneering research sheds further light on identifying physical changes that can be used to quantify freshness. The handbook then moves to a complementary set of experimental studies on sensory perception of freshness and subsequent staling in roasted coffee over time. In this illuminating member-driven experiment conducted by the Roasters Guild, readers learn about the sensory impacts of packaging and aging coffee.