The Purpose of Date-Stamping

At Millcreek Coffee, all of the coffee that you see has a date stamp of when the coffee was roasted. Why should you care? We always say that coffee is best within 10-days of the “roasted-on” date. Coffee doesn’t go bad in the sense that is spoils, but it does start to go rancid/stale and lose much of its flavor over time.

How does this happen?

When coffee is roasted, the compounds in coffee such as sugars, lipids, proteins and amino acids combine, creating chemical reactions. During the roasting process, the beans start to caramelize (also called the Maillard Reaction) creating about 650+ new compounds. These flavors and aromas can be tasted in your cup of coffee. However, as soon as coffee is roasted, it starts to get exposed to oxygen. The wonderful tastes and aromas that are developed when roasting start to dissipate over time and oxidation starts to occur thus your coffee begins to lose flavor. We always compare coffee to produce – you don’t want to let it sit for much more than 7-10 days before it’s consumed.
This oxidation happens even faster once coffee is ground. That’s why we always suggest grinding right before use (for more info on storing coffee, click here).

Whether you’re consuming coffee at home, in a restaurant, your office or one of our coffee shops, make sure you know the roasted-on date of your coffee – we think you’ll taste the difference of freshly roasted coffee.

Source: SCAA