Doesn't it also depend on storage conditions?
Depending on the coffee, we say 2 to 3 weeks. I won't sell one older than 2 weeks (we brew it like crazy till its gone). Most are useless to me after the 3 week mark.
Ideally, I'd love to have nothing over a week old on the retail shelf. We're there for about half of our stuff... which is really, really good for our area and makes me happy for now. Maybe next year we'll get the rest of the way there.
I try to never miss an opportunity to trash the idea of a "best by" date... that date is a lie unless it is a week to 10 days after roast. It WAS its best at that point and everything else is downhill. Put a roasted on date on the bag and let your customers decide based on that.
BTW, does everyone support the idea that you can go longer with vacuum-sealing? Not challenging the idea, just honestly curious. I'd always heard that oxidation was only part of the story and that the other "fading" aspects of aging happened even in a vacuum, but have never really gathered data to figure out what that means from a drinkability standpoint. Thoughts?
Very true, but unless you're, god forbid, freezing the beans, I would say 10 days is pretty standard.
Now, vacuum sealed, that's a different story.
Denise Smith said:Doesn't it also depend on storage conditions?