SCAA Member Driven Research: Coffee Staling Report
Maintaining the freshness of coffee is critical to preserving taste, especially as coffee is often sent home with customers. This fact led SCAA to acknowledge a need for sensory testing within the coffee industry as well as with customers. This work was conducted as a joint effort between SCAA and the Roasters Guild due to interest expressed by the membership. Together, the groups focused on answering some fundamental, taste-based questions. The industry has many assumptions about what happens to the taste of roasted coffee over time. A group of Roasters Guild-based project leaders set out to validate some of those assumptions and learn more about how production choices can influence the taste of coffee. This resource is available for download at no cost to members ($45 for non-members).