"While this might be the case, buying locally roasted beans will reward you with a better tasting coffee, and it all comes down to freshness. Coffee has a long shelf life in terms of spoilage, but for peak aroma and taste you have one to two weeks after roasting before a decline begins, even if you buy whole beans. If you're buying coffee at the supermarket, this freshness window will likely have already passed by the time it arrives on shelves."
"The roasting process is what makes brewing coffee possible, but it's also what starts the countdown on the flavor front. Roasting causes sugars in the beans to caramelize as part of the Maillard reaction, which produces the flavors and aromas we associate with coffee. The issue is that some of these new chemical compounds are incredibly volatile and deteriorate rapidly with oxidation."
"It's important to be aware that locally roasted doesn't have to mean locally sourced. Green unroasted coffee beans can last up to a year without losing flavor. So as long as you're buying coffee within a week of its roast date, you can still enjoy your favorite single origin from top coffee growing regions locations such as Colombia or Ethiopia."
Locally roasted coffee delivers stronger aroma and flavor because peak freshness occurs one to two weeks after roasting, even for whole beans. Supermarket coffee often passes this freshness window before reaching shelves. Roasting triggers Maillard reactions that create desirable flavors, but many resulting compounds are volatile and oxidize quickly. Oxidation and exposure to moisture and UV light accelerate flavor loss. Green unroasted beans can retain flavor for up to a year, so locally roasted does not imply locally sourced. Store coffee in airtight containers at room temperature away from sunlight, buy smaller amounts, and grind whole beans immediately before brewing.
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