Roaster Fresh -- The Best Coffee, Vacuum-Packed With a One-Way Valve to Seal in Freshness
One of the most important steps in controlling coffee quality is packaging the coffee quickly after roasting so that it doesn't go stale with exposure to oxygen.
We seal our roasted coffee away from the harmful effects of the air within minutes of roasting, whereas most coffee roasters let their coffee "gas-off" over a period of hours (or sometimes days) before packaging it. We usually have less than 1% oxygen in our packages, with the natural gassing-off process occurring through the one-way valve packaging that lets gasses out, but locks freshness in.
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