I’ve got just a bit of Vivace Dolce left, over 3 weeks since their roast date. To make the best of it, I’ve been
- Keeping the beans in its original one way valve bag, taking care to press out as much air out of the bag before ziplocking it.
- Keeping the coffee beans in the dark, away from light.
Drinking only Aeropress – I can taste the staleness when I did espresso for the beans a week past the roast date. Aeropress is one of the ways to go. Having Aeropressed coffee from 3 week old beans still beats coffee from any of the major chains in Singapore.
Mmmm… I just snuck a few sniffs from the bag of freshly roasted Brazil Moreninha Formosa. Needs maybe 2 more days of rest.
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