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Crema Stability Testing

Oct 14, 2010 · coffee · how-to · Legacy · reviews · roasting · science · videos
Crema Stability Testing

Unless the roaster is using some type of preservative measure (such as the nitrogen flush used by large roaster Lavazza), coffee starts aging within its sealed bag from the moment it's roasted. We set aside bags from March and June batches of Velton's Bonsai Blend to compare the aged coffee against coffee roasted last week. Check out our test and take a moment to appreciate our dedicated commitment to science -- we tasted some seriously nasty shots for the team, people!

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