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Fresh is best!

Why is fresh-roasted coffee any better than store-bought coffee? To answer this question, we will give you a quick lesson on the chemistry of what happens to coffee beans due to roasting them at high temperatures.

A coffee's flavor and aroma degrade shortly after it is roasted into beautiful brown beans. It comes down to chemistry! The chemical structure of the coffee bean changes, and over time, they lose desirable flavors and aromas. The thing that makes it so good also causes it to deteriorate. It comes down to the build-up and release of carbon dioxide. This compound creates a "bloom" during brewing, which happens when the coffee grounds come in contact with hot water and release carbon dioxide causing it to bubble and expand. If you have seen or heard the bubbles in a coffee filter or the french press, you have experienced the "bloom'." If you don't see or hear the bubbles, the coffee has likely been degassed due to age or inadequate storage. In addition to the carbon dioxide, an exchange of sulfurous compounds contribute to the coffee's particular flavors and aromas.


After the beans are roasted to perfection, they are allowed to rest for up to 48 hours. Ensuring they are appropriately packaged after resting helps keep the coffee from degassing too quickly. The act of grinding roasted beans and adding water expedites the degradation process even further. So, this is why we recommend freshly roasted, freshly ground, and freshly-brewed coffee! It basically comes down to heat, humidity, and oxygen, a freshly roasted coffee beans enemy.


At Route 20 Coffee, we bridge that gap by roasting and delivering our coffee weekly to ensure you receive the freshest product. We've found it's the best way to guarantee the most decadent flavors and aromas in every brew! Check out our selection of coffees here, and let us know if you have any questions or suggestions.

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