The Science Behind Whole Bean Coffee
There’s nothing quite like the aroma of freshly brewed coffee. But have you ever wondered why some coffee tastes better than others? One reason could be the freshness of the beans. Whole bean coffee is fresher than ground coffee, and in this blog post, we’ll explore why.
Exposure to Oxygen
When coffee beans are roasted, they release carbon dioxide gas. This gas helps to preserve the freshness of the beans. However, when the beans are ground, they are exposed to oxygen, which begins to deteriorate their flavor and aroma. The more the coffee is exposed to oxygen, the staler it becomes. Therefore, whole bean coffee stays fresher longer than ground coffee.
Surface Area
When coffee beans are ground, they have a larger surface area exposed to the air, which makes them more susceptible to oxygen and moisture. This is because the oils and aromas that give coffee its unique flavor and aroma are contained within the beans. When the beans are ground, these oils and aromas are released, leaving the coffee more vulnerable to the elements.
Time
Coffee begins to deteriorate as soon as it is roasted. The longer it sits, the staler it becomes. When coffee beans are ground, they have a shorter lifespan than whole bean coffee. This is because the beans’ oils and aromas are exposed to the air, causing them to lose their freshness more quickly.
Grinding
Finally, grinding coffee beans releases heat, which can affect the beans’ oils and flavors. The longer the beans are ground, the more heat is generated, which can alter the coffee’s taste and aroma. Therefore, whole bean coffee that is ground just before brewing will have a fresher and more robust flavor than pre-ground coffee.
Whole bean coffee is fresher than ground coffee because it is less exposed to oxygen, has less surface area, has a longer lifespan, and is not affected by heat generated during grinding. If you want to enjoy the freshest, most flavorful coffee possible, it’s best to purchase whole bean coffee and grind it just before brewing.
