The Coffee Freshness Handbook -SCA
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The aim of this book is to provide a practical resource for the specialty coffee community while contributing to the scientific research on coffee freshness in roasted coffee. In the first part of the book, we explore relevant studies in coffee science and new research conducted by the Coffee Excellence Center at the Zurich University of Applied Sciences (ZHAW).
Their groundbreaking research sheds light on the physical changes that can be used to quantify freshness. We then move on to a complementary set of experimental studies that focus on the sensory perception of freshness and how it degrades over time in roasted coffee. In this enlightening experiment, run by the Roasters Guild, we learn About the sensory effects of packaging and storage on coffee over time.
