Quote:
Originally Posted by SkinnyPupp
Traveling being allowed now means people bringing me coffee from all over the world 
Sister brought this back from Taiwan, and it lives up to the name! Juicy strawberry notes on sip, and then it develops into more of a dried fruit with some bitterness. Started with a standard 60g per L but I'll try a lighter brew next time, I think it'll work even better that way
She also brought a dark roast which I'll try in a few days.. I want to drink this stuff as fresh as possible
The coffee came with notes saying that they inject nitrogen into the bag after roasting, and instruct you to shake the bag and let it sit for a few hours after opening it for the first time. I wonder if this really keeps it fresher longer before the first open? Haven't seen this before, but usually I buy coffee roasted and aged within a few days. |
Thx for sharing. Adding another thing to ask my parents to bring on their next trip.
The nitrogen is kinda an industry standard for many food items like potato chips and coffee. Nitrogen prevents oxygen from getting in contact with the beans causing it to age. IIRC, filling coffee with nitrogen allows beans to be stored for 3mth and stay relatively fresh. I could be wrong on the duration, but I think I read some figure like that while looking into coffee storage.