Oxygen and Coffee: a Shakespearean Tragedy

Oxygen and Coffee: a Shakespearean Tragedy

At White Oak Coffee Roasters, we know that you don’t always open your coffee as soon as you receive it, especially when you order that collection box. So we go the extra mile to maintain freshness in your coffee beyond the normal consumption window.

One of the things that sets us apart from other specialty roasters is our use of modified atmospheric packaging in all our coffee bags. Coffee is like wine in its relationship to oxygen: it’s beneficial at first for achieving full flavor potential, but there’s a tipping point where oxygen begins to degrade the aromatic compounds. In coffee, the natural oils will oxidize over time and cause the coffee to stale.

By flushing our bags with nitrogen, we eliminate oxygen as an aging factor, so rest easy that the bag you’ve had in your pantry for 3 months will still taste fresh when you finally open it. And when you do open it, remember to roll and clip the top of the bag down and to keep that pesky oxygen at bay. Or better yet, use a vacuum sealed coffee cannister for your open beans. We suggest storing unopened beans for no more than 6 months, and enjoying your coffee within two weeks of opening.

Want to taste the difference?

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