Freshness vs. The Supermarket Commodity
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Freshness vs. The Supermarket Commodity
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This episode explores the significant quality gap between mass-produced supermarket coffee and freshly roasted craft beans. Hosts Alex and Ben explain that grocery store options often qualify as "dead coffee" because long supply chains cause the beans to lose their essential oils and aromatic compounds through oxidation. The discussion highlights the chemistry of degassing, noting that peak flavor occurs shortly after roasting, a window usually missed by large retailers who prioritize shelf life over character. To avoid a stale experience, the experts recommend looking for a specific roast date rather than a vague expiration date. They advocate for a craft-based entrepreneurial model where coffee is treated as a perishable agricultural product rather than a generic commodity. Ultimately, the source encourages consumers to prioritize freshness and whole beans to ensure they are receiving a high-quality sensory experience.
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