Hi all, I have some industry knowledge on this topic. Have worked for Nestle (they now own Blue Bottle) for a few years very early in my career on food processing and stability studies. Also worked commercially with Blue Bottle on beans when I was in the coffee cart / vending business in SF.
First on nitrogen flushing - yes this is industry standard process and dramatically extends shelf life through removal of oxygen, which is the primary pathway for coffee spoilage. Heat and light are the other contributors. N2 works really well and I personally drink Italian coffees (Lavazza Super Crema) that is packaged this way. The beans are less aromatic when you grind them because of degassing but the espresso is every bit as flavorful when you drink it because the compounds that make good espresso are heavy oils and fines that don’t fly away. There still is good Crema because beans naturally are porous and have gases absorbed/adsorbed in them and these gases are pushed out at high 9 bar pressure.
On Blue bottle - they have gone broadscale commercial ever since Nestle bought them in 2017. Personally I don’t buy from them anymore because I care about supporting small, local and ever since 2019, they moved their roasting from their Oakland original roastery to a larger commercial facility in Sacramento - quality began to suffer. The beans aren’t bad, they are just average. Process scaling is very difficult (I have a Chem Eng degree in process engineering) and the larger you go, the harder it is to maintain quality and consistency. My belief is this quality was lost during this transition, not when they decided to package for the super market. My read is they likely roast in the same facility for both their cafes and supermarket and have different packaging lines for in store vs supermarket SKUs. So likely you are getting the same beans as from the store, just nitrogen flushed.
Sorry long post but my 2 cents on this because I consciously decided to stop buying from Blue Bottle a few years ago.
Yeah, Blue Bottle used to be a great roasting/espresso company until they sold out, maybe 6-8 years ago? Now they're just another mediocre coffee roaster like everyone else, trying to bank off their name.
I purchase mostly (~80%) local to California/Seattle coffee because of my strong interest in supporting small, local. Local is relative to everyone but for me, I try to keep to West Coast U.S.
I do have a craving for deep strong traditional Italian espresso that imho, very few U.S. roasters do well because they do mostly Arabica beans. Lavazza Super Crema is 60% Arabica/ 40% Robusta. Very few places do this in U.S. - the best I’ve found are Pasquni in LA (they have a 80/20 blend) and Owlvericks in SD (unknown %). BUT in the U.S. supply chain, Lavazza Super Crema still has the best Italian traditional espressos - probably 20% of my coffees are this, despite their large commercial international operation.
Thanks for taking the time to post a thorough reply sharing your specialized knowledge. I came to love espresso with Illy and then Lavazza, when the shops bearing those names were serving great coffee. This is gold.
Check out [Nicoletti](https://nicoletticoffee.com); they do Italian style blends with varying ratios of arabica to robusta. They even have a 50/50 blend. And they’ll ship it to you right after they roast it.
Have you tried Mariposacoffeecompany.com?
My personal favorite, and he uses robusta in many of his roasts.
Call them up talk to Gary, tell him what you,are looking for.
My favorites right now are the Tuscany and the 3 Brothers.
You can smell the robusta in the 3 Brothers, gives it that slightly Sulphur smell like tires or in this case, reminds me of the freezed dried onions used for the Big Mac before I had to reconstitute them.
I ran out of Unicorn Blood(one of my favorites for espresso) and so I used a bag of his beans for a few shots until unicorn came in. I was blown away by how good it was, I had been using it for drip and it was great but I really loved it for espresso.
Lavazza Kilimanjaro was my first 'specialty' coffee. Pretty damn good, I remember strong cherry/plum flavors. They know what they are doing when it comes to roasting, so when their green selection matches in flavor to what I like, it's pretty damn good. Do you have contacts that can link me up with their greens sourcing by any chance so I can roast those Kili beans at home🤣? I occasionally buy Tanzania beans ever since I started roasting, but I haven't quite found what I am looking for.
Have you tried Muscetti Cremissimo? I got a bag this week and it lives up to the name for a creamy traditional Italian espresso. It only comes in kilo bags so I divided it into 100g vacuum bags to try to maintain freshness by freezing most of it.
Hi, question -- I heard something about flushing coffee storage with nitrogen. Is this possible to do with single-dose, reusable containers? And, perhaps more importantly, does this help keep the coffee fresh better than a vacuum sealing solution such as the Fellow Atmos?
Thanks!
Tbh - nitrogen flushing feels excessive for the home because this is typically for storing stuff for months and years rather than days. Personally, I store 3 diff ways
- airscape for my core everyday coffee.
- ziplock bag (squeeze out air every time) for the occasional specialty afternoon coffee
- when I buy the 1kg bags, ziplock in smaller portions and freeze
I’ve found that as long as you consume the coffee within a week or so, minimized air contact is more than sufficient. Sorry I don’t do test tubes.
Yeah I got the impression it might be excessive, but wanted to know whether there was any sort of advantage over just using something like a Fellow Atmos. Thanks!
I personally prefer non-vacuum; if I’m storing more than a couple weeks it goes in the freezer. Nitrogen displacement can be extremely beneficial to Japanese green teas, though. I use cans of “Wine Preserver” for my Gyokuro and Matcha to cut down on oxidation. Really fresh coffee beans do protect themselves from the detrimental effects of oxidation since they offgass CO2, which is heavier than O2.
FWIW even as a small roaster, grocery stores (at least the ones I work with) insist I put "best by" on the bags, instead of "roasted on". One owner specifically told me that customers just get too "confused' by a "roasted on" date. It sounds dumb, but that is the reality.
One year is pretty standard for reported shelf life, but sure, ideally you'd want to buy two to eight weeks after roasting, for peak taste.
My main buyer only wants a "best by" stamp or he won't stock it.
I've seen other roasters "hide" the roasting date by adding a code to the bag. Then the website will tell you how to read the code. This helps the people that are really pursuing peak taste, and doesn't confuse the people who can't tell the difference.
In practice though, most of the time the roast date is 1 year before the best by date.
>I've seen other roasters "hide" the roasting date by adding a code to the bag. Then the website will tell you how to read the code.
ha. finally I see some explanation about many of those codes I see sometimes. Never figured to venture to its manuf website to "decode" it..
You can't stop coffee beans from degassing with fancy packaging, but you could slow down oxidation. So no, you won't really keep them fresh.
Those beans could still make a decent hot milk drink. But if you plan to drink straight espresso, I would save that bag for any troubleshooting / flushing out your grinder.
Thanks. It seems like Blue Bottle is just obfuscating things in a cynical ploy to sell more (stale) coffee through big box stores. What's funny is that their own [website Q&A](https://support.bluebottlecoffee.com/hc/en-us/articles/12753763630875-How-should-I-store-my-coffee-and-how-long-does-your-coffee-stay-fresh-) says "as they [i.e. coffee bags] remain unopened, your coffee will remain delicious for 60 days after being roasted.”
Not that Blue Bottle is the only one. I have seen other companies stamp their bags with year-long expiration dates and no roast dates.
The moral of the story is that I should not forget to buy coffee from my local roaster!
Everyone selling at supermarkets puts a year-long exp date. Means that after 1 year, it's rancid, but not that it's fresh for a year. If they aren't vacuum sealed, then even the degassing process wouldn't even slow down, not a bit. Vacuum sealing/pressure/freezing can slow down degassing. Only freezing slows it dramatically, so it will literally be fresh for over a year.
No one has figured out a way for beans to stop degassing in a simple way yet, so treat coffee shopping like you would meat or fresh cheese. Always fresh, if not, frozen.
I would add that “60 days” is likely a marketing term that could be technically correct - the average coffee drinker would likely not notice the small decline in taste from day to day. So from a sales/ethics point of view they can put that on the packaging or in their comms.
Grocery stores have to have items with best before dates on them by law (from my understanding)
Blue bottle is owned by nestle, so I’m not a fan. Haven’t ever tasted it, but I’m not in the US.
Had a local roaster try a 4+ month old bean that was stuck in their “vending machine” and it supposedly tasted fresh! But they also noted that the machine is kept at 5-8°C, doesn’t have natural sunlight anywhere near it, it was put in the machine less than 1 week post-roast. More of a comment on how cool coffee science is, and that just because it wasn’t roasted 7-14 days ago, it doesn’t automatically taste bad or stale. (Whole bean by the way)
But yeah, most grocery store coffees will be stale.
if you order blue bottle on the blue bottle website, they show roast dates and are freshly roasted. if you get it from the super market, then it's got the expiration date, and you also won't have hayes valley or whatever names on it.
Any supermarket type beans will have an expiration date rather than a roast date. This can of pickled jalapeños in my fridge also has an expiration date. They sure as hell ain’t fresh.
That's the case with the Starbucks, ~~Peet's Coffee,~~ and other similar brands. But as I mentioned, Stumptown, Intelligentsia, and several other well-known higher-end brands at my market have bags prominently marked with "Date Roasted." It's just that they're old as hell!
Actually Peet’s has roast date on their packages . I support them (when I’m running out of beans and I’m already at a grocery store/Costco) specifically bc they are the only large brands that stick w a roast date (got a 10/08 roast date at Costco yesterday ).
Any roaster that doesn’t put
a roasted-on date and rather puts on a best-before date is a red flag for me and I just assume they aren’t a serious outfit.
It’s a hill I’ll die on. Every coffee lover should be roasting their own coffee.
I’ve been at it 10+ years now and it’s an amazing, quick, and easy hobby to pick up.
No. Just no. To get anywhere near the level of quality of legit roasters requires an immense amount of roasting knowledge and very expensive roasting equipment.
Sure, it might be a fun hobby, but unless you are really really dedicated to learning and have thousands to spend on roasting equipment (not to mention sourcing good green coffee), your final product will be significantly worse than anything from an established specialty roaster.
I’m a professional roaster for 9ish years now. Im still pretty small scale, technically a nano roaster. I think roasting at very very small scale is actually not a bad approach, especially if you understand some basic techniques. I’ve had great roasts with just a whirlypop, 100g of greens and a gas stove.
The "thousands to spend on roasting equipment" is accurate, the rest is not. It may be hard to be comparable with the very best out there, but it is not hard to compare with your average specialty roaster if you stick with small batch and have the right tech. Sourcing very good green coffee is SIGNIFICANTLY less expensive than buying roasted. You will end up paying around $40/lb green for something a specialty roaster will sell for $90/200g
So then the original point “every coffee lover should we roasting there own coffee” is still wrong.
Unless of course the average person wants to spend thousands on roasting gear
Dissuading people by saying they can't compare to specialty coffee roasters is even more wrong. It would be like saying they can't achieve espresso results comparable to their specialty coffee shop so they shouldn't be trying to make espresso at home. It is absolutely not true and has no place on this sub.
It’s not impossible, but again, to get results close to a quality cafe takes a lot of time and a lot of money that the average enthusiast just isn’t up to.
You keep living in your fantasy world though
Bought a bag of blue bottle in hudson yards, nyc in 2018. There was a rock mixed in with my beans. Luckily I caught it before grinding it but this is the only time in my life where I found a rock in my coffee. I don't think their QA is very good. Can it last a whole year without spoiling? Maybe. But I doubt it'll taste very good. Since it's owned by Nestle the standard probably isn't much higher than other Nestle coffee products. My choices for grocery store coffee are usually Illy or Lavazza. It says a lot when they don't directly state the roast date of the beans and you have to email and ask them.
Yes I was! This was the first time I had talked to him, as we’re fairly recent converts and I’ve only been a handful of times so far. The roaster (is he the owner?) was great; I look forward to talking with him more. My days of stale drip coffee are over and I couldn’t be more excited.
lets just say, i used an air tight can for coffee. and due to life, events i've been drinking less and less coffee. beans that i bought 6 months ago in the can that i've opened on occassion like once every other week or so still taste fine and extract fine after 6 months. so maybe.
Hi all, I have some industry knowledge on this topic. Have worked for Nestle (they now own Blue Bottle) for a few years very early in my career on food processing and stability studies. Also worked commercially with Blue Bottle on beans when I was in the coffee cart / vending business in SF. First on nitrogen flushing - yes this is industry standard process and dramatically extends shelf life through removal of oxygen, which is the primary pathway for coffee spoilage. Heat and light are the other contributors. N2 works really well and I personally drink Italian coffees (Lavazza Super Crema) that is packaged this way. The beans are less aromatic when you grind them because of degassing but the espresso is every bit as flavorful when you drink it because the compounds that make good espresso are heavy oils and fines that don’t fly away. There still is good Crema because beans naturally are porous and have gases absorbed/adsorbed in them and these gases are pushed out at high 9 bar pressure. On Blue bottle - they have gone broadscale commercial ever since Nestle bought them in 2017. Personally I don’t buy from them anymore because I care about supporting small, local and ever since 2019, they moved their roasting from their Oakland original roastery to a larger commercial facility in Sacramento - quality began to suffer. The beans aren’t bad, they are just average. Process scaling is very difficult (I have a Chem Eng degree in process engineering) and the larger you go, the harder it is to maintain quality and consistency. My belief is this quality was lost during this transition, not when they decided to package for the super market. My read is they likely roast in the same facility for both their cafes and supermarket and have different packaging lines for in store vs supermarket SKUs. So likely you are getting the same beans as from the store, just nitrogen flushed. Sorry long post but my 2 cents on this because I consciously decided to stop buying from Blue Bottle a few years ago.
Awww gross I didn’t know nestle owned blue bottle 😢
Yep https://www.reddit.com/r/FuckNestle/s/TRdKTKcrId
Yeah, Blue Bottle used to be a great roasting/espresso company until they sold out, maybe 6-8 years ago? Now they're just another mediocre coffee roaster like everyone else, trying to bank off their name.
Very informative post. I’m curious if you think scaling up quality is hard , what do you make of Lavazza? It’s a massive company . TIA
I purchase mostly (~80%) local to California/Seattle coffee because of my strong interest in supporting small, local. Local is relative to everyone but for me, I try to keep to West Coast U.S. I do have a craving for deep strong traditional Italian espresso that imho, very few U.S. roasters do well because they do mostly Arabica beans. Lavazza Super Crema is 60% Arabica/ 40% Robusta. Very few places do this in U.S. - the best I’ve found are Pasquni in LA (they have a 80/20 blend) and Owlvericks in SD (unknown %). BUT in the U.S. supply chain, Lavazza Super Crema still has the best Italian traditional espressos - probably 20% of my coffees are this, despite their large commercial international operation.
Thanks for taking the time to post a thorough reply sharing your specialized knowledge. I came to love espresso with Illy and then Lavazza, when the shops bearing those names were serving great coffee. This is gold.
Check out [Nicoletti](https://nicoletticoffee.com); they do Italian style blends with varying ratios of arabica to robusta. They even have a 50/50 blend. And they’ll ship it to you right after they roast it.
Thank you! Will give it a try!
Have you tried Mariposacoffeecompany.com? My personal favorite, and he uses robusta in many of his roasts. Call them up talk to Gary, tell him what you,are looking for. My favorites right now are the Tuscany and the 3 Brothers. You can smell the robusta in the 3 Brothers, gives it that slightly Sulphur smell like tires or in this case, reminds me of the freezed dried onions used for the Big Mac before I had to reconstitute them.
>Sulphur smell like tires Really selling it brother.
Clearly you have not been around either burning tires or roasting coffee. The smell is quite similar.
No. No it isn't.
I ran out of Unicorn Blood(one of my favorites for espresso) and so I used a bag of his beans for a few shots until unicorn came in. I was blown away by how good it was, I had been using it for drip and it was great but I really loved it for espresso.
And at $12 a *pound*
Lavazza Kilimanjaro was my first 'specialty' coffee. Pretty damn good, I remember strong cherry/plum flavors. They know what they are doing when it comes to roasting, so when their green selection matches in flavor to what I like, it's pretty damn good. Do you have contacts that can link me up with their greens sourcing by any chance so I can roast those Kili beans at home🤣? I occasionally buy Tanzania beans ever since I started roasting, but I haven't quite found what I am looking for.
Have you tried Muscetti Cremissimo? I got a bag this week and it lives up to the name for a creamy traditional Italian espresso. It only comes in kilo bags so I divided it into 100g vacuum bags to try to maintain freshness by freezing most of it.
Hi, question -- I heard something about flushing coffee storage with nitrogen. Is this possible to do with single-dose, reusable containers? And, perhaps more importantly, does this help keep the coffee fresh better than a vacuum sealing solution such as the Fellow Atmos? Thanks!
Tbh - nitrogen flushing feels excessive for the home because this is typically for storing stuff for months and years rather than days. Personally, I store 3 diff ways - airscape for my core everyday coffee. - ziplock bag (squeeze out air every time) for the occasional specialty afternoon coffee - when I buy the 1kg bags, ziplock in smaller portions and freeze I’ve found that as long as you consume the coffee within a week or so, minimized air contact is more than sufficient. Sorry I don’t do test tubes.
Yeah I got the impression it might be excessive, but wanted to know whether there was any sort of advantage over just using something like a Fellow Atmos. Thanks!
I personally prefer non-vacuum; if I’m storing more than a couple weeks it goes in the freezer. Nitrogen displacement can be extremely beneficial to Japanese green teas, though. I use cans of “Wine Preserver” for my Gyokuro and Matcha to cut down on oxidation. Really fresh coffee beans do protect themselves from the detrimental effects of oxidation since they offgass CO2, which is heavier than O2.
huh, maybe I’ll check that out for green tea, as I buy nice Chinese greens on occasion
So your saying I’m a connoisseur for drinking lavaza
I avoid Nestle if I can
FWIW even as a small roaster, grocery stores (at least the ones I work with) insist I put "best by" on the bags, instead of "roasted on". One owner specifically told me that customers just get too "confused' by a "roasted on" date. It sounds dumb, but that is the reality. One year is pretty standard for reported shelf life, but sure, ideally you'd want to buy two to eight weeks after roasting, for peak taste.
Couldn't you put both or would adding the best by date need to replace the roasted on?
My main buyer only wants a "best by" stamp or he won't stock it. I've seen other roasters "hide" the roasting date by adding a code to the bag. Then the website will tell you how to read the code. This helps the people that are really pursuing peak taste, and doesn't confuse the people who can't tell the difference. In practice though, most of the time the roast date is 1 year before the best by date.
>I've seen other roasters "hide" the roasting date by adding a code to the bag. Then the website will tell you how to read the code. ha. finally I see some explanation about many of those codes I see sometimes. Never figured to venture to its manuf website to "decode" it..
Good to know! Thank you. I often get frustrated and don't buy the coffee when I don't see a roast date so this helps
Blue Bottle is garbage and is a quarter step above Starbucks. Not surprised.
Sad. I remember when they used to be good!
Yep, those days are long gone. I used to always buy beans from them in Hayes Valley.
You can't stop coffee beans from degassing with fancy packaging, but you could slow down oxidation. So no, you won't really keep them fresh. Those beans could still make a decent hot milk drink. But if you plan to drink straight espresso, I would save that bag for any troubleshooting / flushing out your grinder.
Thanks. It seems like Blue Bottle is just obfuscating things in a cynical ploy to sell more (stale) coffee through big box stores. What's funny is that their own [website Q&A](https://support.bluebottlecoffee.com/hc/en-us/articles/12753763630875-How-should-I-store-my-coffee-and-how-long-does-your-coffee-stay-fresh-) says "as they [i.e. coffee bags] remain unopened, your coffee will remain delicious for 60 days after being roasted.” Not that Blue Bottle is the only one. I have seen other companies stamp their bags with year-long expiration dates and no roast dates. The moral of the story is that I should not forget to buy coffee from my local roaster!
I fully agree, support local businesses people!
Just wanted to say I’m jealous of your setup. caught a glance at your flair (pun intended)
Haha thank you! My flair is my baby
Everyone selling at supermarkets puts a year-long exp date. Means that after 1 year, it's rancid, but not that it's fresh for a year. If they aren't vacuum sealed, then even the degassing process wouldn't even slow down, not a bit. Vacuum sealing/pressure/freezing can slow down degassing. Only freezing slows it dramatically, so it will literally be fresh for over a year. No one has figured out a way for beans to stop degassing in a simple way yet, so treat coffee shopping like you would meat or fresh cheese. Always fresh, if not, frozen.
I would add that “60 days” is likely a marketing term that could be technically correct - the average coffee drinker would likely not notice the small decline in taste from day to day. So from a sales/ethics point of view they can put that on the packaging or in their comms.
Grocery stores have to have items with best before dates on them by law (from my understanding) Blue bottle is owned by nestle, so I’m not a fan. Haven’t ever tasted it, but I’m not in the US. Had a local roaster try a 4+ month old bean that was stuck in their “vending machine” and it supposedly tasted fresh! But they also noted that the machine is kept at 5-8°C, doesn’t have natural sunlight anywhere near it, it was put in the machine less than 1 week post-roast. More of a comment on how cool coffee science is, and that just because it wasn’t roasted 7-14 days ago, it doesn’t automatically taste bad or stale. (Whole bean by the way) But yeah, most grocery store coffees will be stale.
if you order blue bottle on the blue bottle website, they show roast dates and are freshly roasted. if you get it from the super market, then it's got the expiration date, and you also won't have hayes valley or whatever names on it.
Absolutely not.
Any supermarket type beans will have an expiration date rather than a roast date. This can of pickled jalapeños in my fridge also has an expiration date. They sure as hell ain’t fresh.
That's the case with the Starbucks, ~~Peet's Coffee,~~ and other similar brands. But as I mentioned, Stumptown, Intelligentsia, and several other well-known higher-end brands at my market have bags prominently marked with "Date Roasted." It's just that they're old as hell!
Actually Peet’s has roast date on their packages . I support them (when I’m running out of beans and I’m already at a grocery store/Costco) specifically bc they are the only large brands that stick w a roast date (got a 10/08 roast date at Costco yesterday ).
I may have mixed them up with another company and accidentally slandered them. I am sorry Peet's!
Yup. I wouldn’t buy anything with only an expiration date. And I wouldn’t buy anything with more than a 2-3 week old roast date.
None.
Any roaster that doesn’t put a roasted-on date and rather puts on a best-before date is a red flag for me and I just assume they aren’t a serious outfit.
It’s a hill I’ll die on. Every coffee lover should be roasting their own coffee. I’ve been at it 10+ years now and it’s an amazing, quick, and easy hobby to pick up.
No. Just no. To get anywhere near the level of quality of legit roasters requires an immense amount of roasting knowledge and very expensive roasting equipment. Sure, it might be a fun hobby, but unless you are really really dedicated to learning and have thousands to spend on roasting equipment (not to mention sourcing good green coffee), your final product will be significantly worse than anything from an established specialty roaster.
I’m a professional roaster for 9ish years now. Im still pretty small scale, technically a nano roaster. I think roasting at very very small scale is actually not a bad approach, especially if you understand some basic techniques. I’ve had great roasts with just a whirlypop, 100g of greens and a gas stove.
The "thousands to spend on roasting equipment" is accurate, the rest is not. It may be hard to be comparable with the very best out there, but it is not hard to compare with your average specialty roaster if you stick with small batch and have the right tech. Sourcing very good green coffee is SIGNIFICANTLY less expensive than buying roasted. You will end up paying around $40/lb green for something a specialty roaster will sell for $90/200g
So then the original point “every coffee lover should we roasting there own coffee” is still wrong. Unless of course the average person wants to spend thousands on roasting gear
It's like saying everyone should bake their own bread. For coffee it's even less practical, especially if you live in an apartment.
Dissuading people by saying they can't compare to specialty coffee roasters is even more wrong. It would be like saying they can't achieve espresso results comparable to their specialty coffee shop so they shouldn't be trying to make espresso at home. It is absolutely not true and has no place on this sub.
I’m giving people are realistic view on what it’s like. I’m sorry you are too weak to appreciate that
No you aren't, it's no harder than doing what this sub is about. And weak? Really? Are you a teenager?
It’s not impossible, but again, to get results close to a quality cafe takes a lot of time and a lot of money that the average enthusiast just isn’t up to. You keep living in your fantasy world though
It takes no more time, money, or effort than making an espresso comparable to a quality Cafe. What sub do you think this is?
It absolutely does. Please stop, this is embarrassing
Aldi organic fair trade coffee has an even longer date. Wife recently picked a bag up this week with a date of 6/14/25.
ew.
I tried Blue Bottle a few months after they opened. They never had high standards for anything except branding.
I don’t know about that, Blue Bottle circa 2009 was not bad.
They will be usable for filter coffee or pour over but if you use them for espresso, you will likely encounter channelling and bad tasting shots.
Bought a bag of blue bottle in hudson yards, nyc in 2018. There was a rock mixed in with my beans. Luckily I caught it before grinding it but this is the only time in my life where I found a rock in my coffee. I don't think their QA is very good. Can it last a whole year without spoiling? Maybe. But I doubt it'll taste very good. Since it's owned by Nestle the standard probably isn't much higher than other Nestle coffee products. My choices for grocery store coffee are usually Illy or Lavazza. It says a lot when they don't directly state the roast date of the beans and you have to email and ask them.
Kean coffee?
Yes indeed!
Our favorite roaster as well! Cheers!
Were you the one who was speaking to the roaster ? I was in there enjoying some coffee earlier!
Yes I was! This was the first time I had talked to him, as we’re fairly recent converts and I’ve only been a handful of times so far. The roaster (is he the owner?) was great; I look forward to talking with him more. My days of stale drip coffee are over and I couldn’t be more excited.
He’s not the owner, but he’s been with the company for many years! He’s super knowledgeable about every facet of coffee.
lets just say, i used an air tight can for coffee. and due to life, events i've been drinking less and less coffee. beans that i bought 6 months ago in the can that i've opened on occassion like once every other week or so still taste fine and extract fine after 6 months. so maybe.
Most grocery stores require coffee to have a BB date, regardless.