To prepare an exceptional cup of coffee, two essential prerequisites are necessary:
- The finest quality green coffee beans and
- That these are fresh roasted.
Freshness is probably the most misunderstood thing about coffee. Roasted coffee is an extremely perishable product. Within two weeks of roasting, half of the flavour is lost. Freshness cannot be preserved very long, regardless of how the coffee is packaged or stored. It is the roasting that sets the clock ticking on the shelf life of coffee and not the purchase date nor how it was packaged, stored or ground. It deteriorates even in a complete vacuum Of course exposure to air and moisture will accelerate the decom- position of the flavours, until after six weeks the oils become rancid. For best results use your coffee within a week of roasting.
Store your coffee in an airtight container in a cool dry place.
Do not store in the fridge or freezer.
Despite the myths, all milk froths equally well. However, milk with a higher fat content produces a thicker and creamier texture than low fat varieties. Also the fat in milk has a mellowing effect on the coffee, smoothing out the acidity inherent in most espresso blends. The result is a richer and rounder brew. Milk should be stored in the fridge and removed immediately before use.