Anyone who loves good coffee knows that the type of coffee bean, roasting, correct storage and freshness determine how intense the coffee will be in the end. Arabica and Robusta in particular only develop their typical coffee aroma if the roasted coffee beans are handled correctly. In this blog post, we talk about how coffee retains its full aroma - whether in the French press, in a filter or as an espresso.
Immediately after roasting, coffee beans begin to age. Aromatic substances escape and oils oxidize. Even a high-quality roasted coffee can taste flat or bitter if it does not remain fresh.
The fresher the coffee, the more intense and complex the aromas are perceived. Arabica impresses with fine, fruity notes, while Robusta delivers a strong, full-bodied taste. Freshly roasted coffee beans develop a full aroma that is noticeable in the fragrance, taste and aftertaste as soon as you open the packaging.
Tip: Sniff a freshly ground bean - an intense aroma of chocolate, caramel or nuts indicates the highest quality.
Whole roasted coffee beans
Whole beans retain their full aroma for longer because the surface area is small and oxygen has difficulty penetrating. Airtight, dark storage in the original packaging or a storage container is perfect.
Ground coffee
Due to the larger surface area, ground coffee loses its coffee aroma around three times faster. It is therefore worth grinding only the amount you need immediately for preparation in the French press, as filter coffee or espresso.
Sensory example: Freshly ground coffee smells strong, slightly sweet and aromatic; it tastes softer, rounder and much more nuanced than pre-ground coffee from the store.
Most fully automatic machines are not airtight. As a result, the beans quickly lose their full aroma and can absorb foreign odors.
Recommendation:
This way, the fresh coffee retains its intense flavor week after week.
So that coffee retains its full aroma:
Pro tip: Only keep small quantities ready to hand for the week, the rest in shop-bought roasted coffee beans.
You can recognize fresh coffee beans by their
If the bean smells dull, becomes soft or shows white/greenish deposits, the quality is no longer sufficient.
The coffee cherry is the fruit from which the beans are extracted. It contains caffeine, sugar and flavorings. Only healthy, ripe cherries produce roasted coffee beans of high quality, which remain fresh and taste delicious. In some regions, the cherry is also dried and used as a tea or cascara.
In Switzerland, many roasteries focus on transparency, gentle roasting and short storage periods. This ensures that the coffee aroma remains stable, regardless of whether it is Arabica or Robusta. If you pay attention to the type of bean, the roasting process and the right packaging, you will get perfectly fresh coffee for every week.
Special varieties such as Geisha or high-quality Arabica varieties clearly demonstrate this:
Freshly ground coffee tastes more intense, clearer and more complex.
Preparation tips:
Freshness determines the coffee's aroma. Whole beans remain aromatic for longer than ground coffee - provided they are stored correctly. After opening, use single portions and consume them quickly. This way you can enjoy good coffee with a full aroma week after week, whether espresso, filter coffee or in the French press.
