HB is our guide to exceptional espresso (I suppose that could be exceptionally good or bad ).

Given that 99% (give or take) of the coffee in USA is pre-ground Maxwell House (or equivilent) and 99% of the espresso is Starbucks, us enterprising HB's already have a penchant for boldly going where no man has gone before. I suppose if we encourage people to find that exceptional 1% of the US market that is great espresso beans (not to mention what must be far less than 1% who spend $1000+ to brew coffee), we might be able to gently nudge them towards Italian roasts other than Lavazza or Illy. In such exceptionally exploratory spirit I boldy typed "Musetti whole bean" into the google search engine. This returned the following:

http://www.amazon.com/Mussetti-Musetti-...B00129DYYM

Now, if the op is correct, this product should reach US shelves in relatively good shape due to the "superior packaging" or whatever that guy called it. For $12 a pound, somebody besides me could give it a try (since I've been enjoying it for a couple years). This particular roast looks like the brown bag, which I think contains some robusta. I usually buy the 100% arabica. Amazon says gift wrapping is available...

PC

I did also want to note that Mark Prince did some taste testing of off-the-shelf Italian beans a while ago, but I could not find the article on CG. I seem to remember they were not highly rated though.

peacecup wrote:I did also want to note that Mark Prince did some taste testing of off-the-shelf Italian beans a while ago, but I could not find the article on CG. I seem to remember they were not highly rated though.

I think he said he thought they might be improved by freezing.

ken

Randy G. wrote:... or that aluminum hats keep the voices away,

They don't?

Randy G. wrote:... or that aluminum hats keep the voices away,

DrDregs wrote:They don't?

"PAY NO ATTENTION TO THE BARISTA BEHIND THE CURTAIN."
The voices in my head are friendly,
it's the flying monkeys that are the real problem.

Randy G. wrote:"PAY NO ATTENTION TO THE BARISTA BEHIND THE CURTAIN."
The voices in my head are friendly,
it's the flying monkeys that are the real problem.

Careful - Dan will delete us. Damn this hat is hot.

Ken Fox wrote:Are you suggesting, dear Dan, that discussions like this are becoming (slightly) repetitive?

ken

Reptetive that is, but I've seen seldom mention of an important parameter for that staleness debate.

Roasting technique has the most influence on how long coffee will last after opening the bag and, of course, its taste.

It is true that if beans are cooled down with water, coffee will stay fresh for very few days... Whatever the hype about roaster or the quality of beans behind or the mystical marketing around it.

webgelato wrote:Roasting technique has the most influence on how long coffee will last after opening the bag....

That's an interesting idea. Is there any research that confirms that?

Research, not that I know.

It's totally empiric. Several roasters confirmed that when I asked. And I've also noticed it. But I'm not roasting, so no side to side comparisons nor scientific study (IMO staleness as defined here is far from a scientific concept).

I've experienced many times coffees (local roasters - no water) 4 or 5 weeks after roast, kept in good condition, with still plenty of flavour and aromas. Not as subtle as the first week but far from being boring.
But in some cases 2-3 days after opening the bag (1week after roast), all was gone. And it was from a roaster that uses water to cool. (Max 3% of total mass as law requires, more and you can't call it 'café')

That's why I've always been very curious about reports on this forum of beans going stale one week after roast.
So my guess is some of American micro-macro roasters might use a little (?) water to cool down.
Or aggressive roasting profiles?
Or in France we might have a genetic disposition for staleness

We carried out some tests at the International Institute of Coffee Tasters. Using a package with the valve (no nitrogen flush) will allow coffee a 6-month-shelf life. I am not saying that at 6 months coffee will be fresh as at 1 month but still acceptable. 2 years is the time by the Italian law, cannot be taken as a real time.