Grounded coffee starts to lose its quality after just 15 minutes. Only buy coffee that is freshly roasted and stored in a package with a one-way-valve. This valve allows gasses to escape the package, without letting oxygen in.

Grounded coffee loses its quality very soon after it is grounded. Grabbing a smaller coffee bag instead of a large one will help you maintain its quality.

Coffee loses its quality 6 weeks from its roast day. So, depending on how many coffees you may drink each day (see below) you can easily calculate the amount of coffee needed to always enjoy your coffee at its best.

Sometimes we refer to coffees by the country of origin, but more often we look at regional geographies within that country or smaller growing areas. Sometimes we even consider the same farm from which a coffee comes.

Single-origin coffees have grown in popularity over the past decade or so, mostly because people are more interested in detecting specific flavour notes and connecting those to a particular geography or terroir.

Single-origin coffees are not necessarily better than blends – they merely allow you to consider the source of the coffee while evaluating its taste.

Coffee can be decaffeinated through a few different processes. For our decaffeinated coffee, the caffeine is extracted from the bean using sugarcane and water, which enhances sweetness while maintaining coffee attributes.

When decaffeinated, there will still be trace amounts of caffeine – generally, around 0.1 to 0.3%.

We strongly recommend that you wait at least a 5-7 days to enjoy it at its best. Like everything good in life, it needs rest to improve. 

A washed coffee has the fruit stripped off the bean almost immediately and is dried by itself. Naturally processed coffees have the coffee cherry dried intact as one whole item – the coffee bean is surrounded by fruit.

That means in a natural processed coffee, you will taste more of the process (fruit drying) while in a washed coffee, you will taste more of the bean.

Given that around 20 grams of coffee are used for an average cup, a bag of 250 will last between five and seven days.

It’s helpful to remember that coffee is an agricultural product – we’re drinking toasted fruit seeds after all. Although it doesn’t rot like an apple (due to the significant reduction in moisture level), it does turn stale.

Once roasted, coffee beans continually release carbon dioxide, the bean fibre slowly decays, and oxygen begins to age the coffee. The result is increased bitterness and dullness of flavour, and a reduced aroma.

The caffeine content in different types of coffee can vary – it depends on the size of the pour, the strength and the style.

A standard cup of coffee has around 94.8mg of caffeine. An espresso has a bit less (around 63mg of caffeine) while a flat white has approximately 77mg of caffeine.