Coffee Staling Report


Maintaining the freshness of coffee is critical to preserving taste, especially as coffee is often sent home with customers. This fact led the SCAA to acknowledge a need for sensory testing within the coffee industry as with customers. This work was conducted as a joint effort between the SCAA and the Roasters Guild due to interest expressed by the membership. Together, the groups focused on answering some fundamental, taste-based questions. The industry has many assumptions about what happens to the taste of roasted coffee over time. A group of Roasters Guild-based project leaders set out to validate some of those assumptions and learn more about how production choices can influence the taste of coffee.

 


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