I am guessing the reason this coffee went fast is because it was a good price and the good sob story. Hard to imagine they can continue to pull that off. Fool me once yada yada
I wouldn’t be that sure about the price being good, if we’re talking about specialty coffee, which is a totally different kind of beast than the supermarket coffee.
It’s almost a half a year old coffee (time since roast), a great part of the flavor has been already lost. We also don’t know how it has been stored, temperature will also affect the quality.
just a small part:
“A lot of volatile compounds that escape from coffee after roasting is about 1000 compounds identified in coffee and out of those, 50 compounds are important for the aroma of coffee.
[…]
So, when we look after one month some of the compounds like this one Methanethiol ends up at less than 10% of what we had in the fresh coffee, but also others they behave very differently. This is means that the relative composition of the coffee changes with time. ”
there’s a lot more fun stuff in there for the coffee enthusiasts.
The kind of people that buy specialty coffee would also tend to pay attention to roast dates and have very different expectations compared to people that buy coffee in a supermarket. Half a year is a lot for this audience.
When you buy from a roaster directly something like roasted a week ago would be more like the typical age. So I'm a bit surprised, I would have expected this audience to be much pickier about the age of the coffee.
I suspect that the people buying this coffee are either:
1. Taking the "loss" to support a small business
2. Normies who feel like they are getting a deal on "Specialty coffee" that they normally wouldn't buy. Some people can't pass up a deal (esp a feel good one!)
It’s almost a half a year old coffee (time since roast), a great part of the flavor has been already lost. We also don’t know how it has been stored, temperature will also affect the quality.
here’s a very deeply technical explanation of this, right from the source (SCA): https://sca.coffee/sca-news/podcast/81/the-science-of-coffee...
just a small part: “A lot of volatile compounds that escape from coffee after roasting is about 1000 compounds identified in coffee and out of those, 50 compounds are important for the aroma of coffee.
[…]
So, when we look after one month some of the compounds like this one Methanethiol ends up at less than 10% of what we had in the fresh coffee, but also others they behave very differently. This is means that the relative composition of the coffee changes with time. ”
there’s a lot more fun stuff in there for the coffee enthusiasts.