After getting back home I made a discovery. In my kitchen cupboard I found a sealed bag of CIBO blend coffee that was roasted on the 24th of December 2006. This bag of coffee has been aging for approximately one year. So I decided to compare it to a freshly roasted CIBO blend. The aim here is to see how much of a difference there will be in the flavour profile between old and new bags.
I have put both coffees thought the plunger simultaneously. The visual appearance between the two wasn’t so noticeable. Perhaps the aged coffee didn’t bloom as much, but like I mentioned only a slight difference.
After 4 minutes I broke the crust and sensed the immediate difference. The aged coffee was much sharper in smell, at this stage very hard to pin point main aromas.
Here are my tasting notes:
Smell: Hints of rubber, wet cardboard
Taste: unpleasant overpowering stale feel and taste
Wet grounds smell: yeasty
Smell: Caramel candy
Tate: Sweet, distinct dark chocolate
Wet grounds smell: Freshly sliced cucumber
Newly roasted coffee was very flavoursome in the cup where the aged coffee was overpowered by stale taste and aroma. No matter how well the coffee is sealed it will lose its character after a period of time ... someone please forward this post to illy.I didn’t expect a different result, once again I have proven to myself that coffee is all about freshness.