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Roasting · After the roast

Freshness and storage

What happens to roasted coffee, whole and ground, between the roaster and the cup – gas loss, aroma loss and oxidation – what speeds it up, and how roasteries, cafés and homes slow it down.

Across the chain: Science

Source-checkedby Coffearium verification pass· Last source-checked 10 Oct 2026· Prepared with AI assistance· 13 sources (11 tier A)· 5 contested· Updated 10 Oct 2026
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Contents
  • Roasted coffee does not spoil through microbes; from the end of roasting it goes stale, as aroma fades, gas escapes and fats oxidise.1,3,6
  • Fresh whole beans hold 1–2% of their weight as trapped gas, mostly carbon dioxide; one study found up to 75% of it escaped during and just after grinding.2
  • The most volatile aroma compounds go first; in one study of whole beans at 20 °C, methanethiol fell to about 30% of its starting level in 8 days.5
  • According to the Specialty Coffee Association (SCA), temperature, oxygen and moisture are the main accelerators of staling; grinding, light, roast degree and porosity also matter.1
  • High-barrier packaging with an aluminium layer, low residual oxygen, cool storage and grinding just before brewing slow staling.1,4,7 In one consumer study, frozen dark roasts smelled fresher than room-temperature ones.9

What “fresh” means#

The freshness handbook of the Specialty Coffee Association (SCA) defines freshness as having the original, unimpaired qualities of the coffee.1 A 2017 coffee science textbook takes coffee that has just been roasted as the point of reference.3 In its account, loss of freshness starts as soon as roasting is complete.3

Dry roasted coffee does not spoil through enzymes or microbes.1,6 Its shelf life is therefore a question of quality, not safety. A 2006 shelf-life study describes staling as mainly the loss of volatile (easily evaporating) compounds, with oxidation adding to it.6

Staling proceeds at different speeds along the chain:

  • Green coffee is often stored for several months up to several years. According to the textbook, it also loses quality, as a flattening of the cup, but over a different timescale and through different processes.3
  • Whole roasted beans release their trapped gas over weeks and possibly months, according to the SCA freshness handbook.1 In a 1992 study, their most volatile aroma compounds changed within days.5
  • Ground coffee releases most of its gas within days or even hours, according to the handbook.1 The textbook describes evaporation of aroma (volatilisation), aroma reactions and oxidation as all running faster once beans are ground.3
  • Brewed coffee changes within minutes.11 In a 2007 study, about 60% of the key aroma compound 2-furfurylthiol in a brew reacted away within 10 minutes.11

According to the SCA handbook, food scientists separate primary shelf life, in the closed package, from secondary shelf life.1 Secondary shelf life starts when the package is first opened and depends on how the user handles the coffee.1

What is lost and what is gained#

Gas. Roasting forms large amounts of carbon dioxide inside the bean. Fresh whole beans hold 1–2% of their weight as trapped gas.2,3 Green coffee holds none.3 The gas escapes gradually; this is degassing (also called off-gassing).1 According to the handbook, carbon dioxide leaves faster than aroma molecules.1 A coffee can therefore be largely degassed and still keep much of its aroma.1

Aroma. The textbook describes three routes by which aroma fades: volatile molecules escape; reactive molecules react with other coffee components; and aroma compounds oxidise, creating new off-notes.3 In its account, impermeable packaging can limit the first route, and keeping oxygen out can limit the third. The second cannot be avoided by any packaging, only slowed by cooler storage.3

The sulphur compounds go first. In the 1992 study, methanethiol, a highly volatile and reactive sulphur compound (a thiol), dropped measurably one day after roasting.5 According to the textbook, it oxidises to dimethyl disulfide, so the ratio of dimethyl disulfide to methanethiol rises as coffee loses freshness.3 A ratio of two aroma compounds that tracks staling in this way is called a freshness index.3 The textbook also reports that 2-furfurylthiol falls considerably during storage.3 Of the key aroma compounds listed there, it is the only one that smells coffee-like (roasty).3 According to the handbook, less reactive compounds, such as methylpyrazine (nutty), are released more slowly.1

Oxidation and rancidity. According to the handbook, oxygen not only removes aroma but also forms intense off-flavours such as rancidity.1 The handbook traces hexanal and other aldehydes to the oxidation of polyunsaturated fatty acids, such as linoleic acid. They are likely to contribute to a rancid flavour, which is why hexanal is used as a marker of storage.1 Even coffee stored under vacuum or low oxygen can show some oxidation of its fats (lipid oxidation).1 Free radicals, highly reactive molecules formed during roasting, drive it.1

Moisture. According to the handbook, roasted coffee takes up water from the air, more so at higher humidity.1 Higher water activity speeds up aroma loss and shortens shelf life.1,6

RoastDaysWeeksMonths12345
  1. Degassing. Fresh whole beans hold 1–2% of their weight as trapped gas2,3 and release it over weeks and possibly months.1 Carbon dioxide leaves faster than aroma molecules.1
  2. Most volatile aroma. Methanethiol drops measurably one day after roasting; in whole beans at 20 °C about 30% was left after 8 days and 10–20% after 3 weeks.5
  3. Oxidation and rancidity. Oxygen forms off-flavours; hexanal is used as a marker.1 Keeping oxygen out slows it3, but even coffee under vacuum or low oxygen can show some lipid oxidation.1
  4. Grinding. Up to 75% of the trapped gas escaped during grinding and within the first 90 seconds2; volatilisation, aroma reactions and oxidation all run faster.3 Ground coffee releases most of its gas within days or even hours.1
  5. Brewing. Gas released as water reaches the grounds gives the bloom and the crema1,12; about 60% of 2-furfurylthiol in a brew reacted away within 10 minutes.11
Which changes dominate between the end of roasting and the cup; band thickness shows when each process dominates, as described in the sources. Schematic, not to scale.

What speeds it up#

The SCA handbook names oxygen, temperature and moisture as the three main factors that speed up staling. In its account, roast degree, porosity (how open the bean structure is), grind size and light also affect how fast coffee stales.1

  • Temperature is described as the main driver of staling reactions. It also speeds up the physical loss of carbon dioxide and aroma.1 In valve bags of whole beans, the freshness index rose far faster at an elevated temperature than at room temperature (see Contested for how much).1,3
  • Oxygen. In airtight bags without a valve, the textbook reports, the more oxygen sealed in, the faster the freshness index rose in weeks two and three.3
  • Moisture. In the 2006 study, ground dark-roast arabica coffee was stored at 30 °C and opened daily.6 Its estimated shelf life ended when 50% of consumers rejected it.6 This took 20 days at water activity 0.09, 23 days at 0.17, 22 days at 0.23, 17 days at 0.36 and 13 days at 0.44.6 The effect was not gradual: shelf life stayed around 20 days below water activity 0.36 and fell from there.6
  • Grind. According to the handbook, grinding destroys or damages large pores and shortens the distance that gas must travel to escape.1 In a 2018 study, release rates after grinding were much higher than from whole beans.2
  • Roast. In the same study, darker roasts and faster roasts released more gas, and released it faster.2 Light roasts were the exception for the total amount: the three roast speeds gave similar values.2
  • Light. The handbook lists light exposure among the staling factors.1 No study opened for this entry measured its effect on roasted coffee.

Resting fresh coffee before brewing#

According to the SCA handbook, fresh coffee releases gas as soon as water reaches the grounds. This raises the resistance to water flow and affects contact between water and coffee.1 Espresso settings are therefore adjusted to the coffee’s age.1 The handbook also links fresh coffee to more crema (the foam on espresso) and a stronger bloom (the swelling of wet grounds in filter brewing).1 The gas in espresso crema is mainly carbon dioxide formed during roasting.12

In a demonstration described in the handbook, espresso was brewed from coffees of increasing age, with the grind adjusted to keep the brew ratio constant. Crema fell with age, and the oldest coffees ran faster at the same grind setting.1 The sources opened for this entry do not give a tested ideal rest time for espresso or for filter.3

Packaging#

According to the SCA handbook, freshly roasted coffee is commonly packed in plastic composite film with an aluminium layer and a one-way valve.1 The valve lets gas out so the bag does not burst.1 In the handbook’s account, the gas released inside the bag pushes out oxygen and forms a protective atmosphere.1 Packing under an unreactive (inert) gas such as nitrogen extends primary shelf life further.1

In comparisons measured with laboratory instruments, packaging with an aluminium layer protected whole beans better than paper or plastic film without aluminium.1,4 A 2014 comparison stored capsule systems for up to a year.3,4 An all-aluminium capsule showed hardly any change in its freshness index; capsules without aluminium changed the most.3,4 According to the textbook, there is no single best package.3 Coffee drunk soon after roasting may not need a high barrier, which often has a higher environmental impact, while long supply chains do.3 The separate packaging entry covers valves, films and capsules in detail.

Storage at the roastery, in cafés and at home#

At the roastery. The SCA handbook recommends packing coffee as soon as possible after cooling.1 It recommends removing oxygen by nitrogen flushing (replacing the air in the bag with nitrogen) or by the coffee’s own degassing.1 The textbook advises avoiding exposure to oxygen and humidity between roasting and packing.3

After opening. In a 2022 study, how a bag was closed mattered. The study followed nitrogen-flushed 1 kg bags of whole beans for nine weeks; oxygen in unopened bags stayed close to zero.7 When beans were moved to a metal canister after opening, or the bag was taped shut, oxygen reached ambient (21%) within about a week.7 With a clip or an integrated screw cap, it rose above 10% soon after opening.7 It was within 1 percentage point of ambient after two weeks.7 The screw cap kept aroma best; clip, tape and canister lost freshness faster.7

At home. The SCA handbook advises buying small amounts, grinding just before brewing and finishing a pack quickly.1 It also advises resealing the pack in an airtight bag and keeping it in a cool cupboard, away from sunlight and appliances.1

The freezer. The SCA handbook argues that roasted coffee holds too little water to form ice crystals that could damage the bean.1 In a trial reported in the handbook, beans were kept briefly in a freezer and brought to room temperature before grinding.1 Their degassing did not differ from that of beans that had never been frozen.1 According to the handbook, freezing strongly slowed degassing, but did not stop it.1

In a 2018 consumer study, dark-roast beans were stored frozen for nine weeks and then ground.9 They smelled closer to freshly roasted coffee than beans kept at room temperature.9 Researchers have used deep-frozen coffee as a fresh reference.5 In the 1992 study, whole beans kept under nitrogen at −40 °C showed almost no change in methanethiol over about 100 days.5 A 2008 storage study kept its reference coffee under nitrogen at −20 °C.8 Even so, it found that most volatile compounds were lost from all stored samples, even those kept frozen.8

In a 2016 study, grinding cold beans gave a narrower particle size distribution (a more even grind) and a smaller most common particle size (mode).13 Condensation on cold beans opened in warm, humid air is a common concern; no study opened for this entry measured it.

Kinetics and temperature#

Chemical reactions that follow the Arrhenius equation speed up with temperature, and the SCA handbook treats staling reactions this way: in principle any reaction can be slowed by keeping the coffee cold enough.1 Only the deepest cooling is described as possibly strongly slowing or halting all changes.1

Published temperature data come mostly from ground coffee:

The three studies below are cited as summarised in a 2023 systematic review; the original papers were not opened for this entry.10

  • A 2011 study of ground Greek-style coffee: at water activity 0.52, shelf life was 82–92 days at 25 °C and 20–23 days at 45 °C. At 45 °C, lowering water activity from 0.52 to 0.33 extended it to 36–41 days.10
  • A second Greek-coffee study (2019): shelf lives from 20 days (45 °C, aw 0.52) to 104 days (25 °C, aw 0.15).10
  • A 2001 study of roasted and ground coffee: for samples stored at oxygen partial pressures of 0.5–21.3 kPa, the activation energy for shelf life was 13 kJ/mol, which is read as a sign that diffusion within the glassy coffee matrix controls deterioration.10

For whole-bean degassing, the SCA handbook derives a temperature factor from one freezer trial and uses it to extrapolate freezer shelf life.1 That calculation has no peer-reviewed source among those opened for this entry, so its numbers are not given.

020406080100120daysAnese et al.: 30 °C,opened daily, aw 0.09206 Anese et al.: 30 °C,opened daily, aw 0.17236 Anese et al.: 30 °C,opened daily, aw 0.36176 Anese et al.: 30 °C,opened daily, aw 0.44136 Greek coffee: 25 °C, aw0.5282–9210 Greek coffee: 45 °C, aw0.5220–2310 Greek coffee: 45 °C, aw0.3336–4110 Greek coffee, secondstudy: 25 °C, aw 0.1510410 Greek coffee, secondstudy: 45 °C, aw 0.522010
Data table
PointdaysSource
Anese et al.: 30 °C, opened daily, aw 0.0920206
Anese et al.: 30 °C, opened daily, aw 0.1723236
Anese et al.: 30 °C, opened daily, aw 0.3617176
Anese et al.: 30 °C, opened daily, aw 0.4413136
Greek coffee: 25 °C, aw 0.5282–9282–9210
Greek coffee: 45 °C, aw 0.5220–2320–2310
Greek coffee: 45 °C, aw 0.3336–4136–4110
Greek coffee, second study: 25 °C, aw 0.1510410410
Greek coffee, second study: 45 °C, aw 0.52202010
Shelf life of ground coffee as reported for different temperatures and water activities: Anese et al. (opened daily, 30 °C)6 and two Greek-coffee studies (2011 and 2019) as summarised in a 2023 review.10 End points and coffees differ between studies; compare within a study only.

Oxygen and headspace#

According to the SCA handbook, oxygen is often considered the primary threat to roasted coffee.1 Its effect depends on how much reaches the coffee: packing density, grind size and surface area all change it.1 Even at low levels in packaged coffee, oxygen can migrate into the coffee and drive oxidation.1

Ground coffee consumes oxygen. According to the textbook, its consumption rate was first-order at relatively high oxygen levels and half-order at lower levels in one thesis, and a later study confirmed the first-order model.3 Knowing this rate lets packaging engineers calculate the oxygen barrier needed for a target shelf life, and so avoid both under- and over-packaging.3

Headspace matters in practice. In the 2022 study of opened bags, each removal of beans replaced about 60% of the headspace with a screw cap and about 75% with a clip.7 In capsules, an extra aluminium overwrap increased the headspace, and with it the residual oxygen after packing.3

Whole bean versus ground#

Fresh whole beans release gas slowly through the porous bean. Ground coffee releases a large share at once, as the large pores are opened, and then degasses faster because the paths are shorter.1,2

02468101214mg/gWhole beans, light roast(≥400 h)2.5–2.82 Whole beans, medium roast(≥400 h)4.7–6.62 Whole beans, dark roast(≥400 h)8.5–11.92 Ground Arabica, aftergrinding(espresso fineness)up to 3.02 Ground Robusta, aftergrinding(espresso fineness)up to 3.92
Data table
Pointmg/gSource
Whole beans, light roast (≥400 h)2.5–2.82.5–2.82
Whole beans, medium roast (≥400 h)4.7–6.64.7–6.62
Whole beans, dark roast (≥400 h)8.5–11.98.5–11.92
Ground Arabica, after grinding (espresso fineness)up to 3.032
Ground Robusta, after grinding (espresso fineness)up to 3.93.92
Gas released by freshly roasted coffee at 35 °C, measured by weight loss: whole arabica beans by roast degree (range = the three roast speeds), and ground arabica and robusta after the burst lost during grinding.2

In the gravimetric study, whole arabica beans measured for at least 400 hours at 35 °C lost 2.5–2.8 mg/g (light roast), 4.7–6.6 mg/g (medium) and 8.5–11.9 mg/g (dark). In medium and dark roasts, faster roasts lost more; light roasts did not follow this order (slow 2.7, medium 2.5, fast 2.8 mg/g).2 The SCA handbook reports the same pattern.1 When freshly roasted coffee was ground to espresso fineness, up to 75% of the trapped gas escaped during grinding and within the first 90 seconds.2 What remained in the grounds and was measured afterwards amounted to up to 3.0 mg/g for arabica and 3.9 mg/g for robusta.2

Aroma follows the same logic. Volatilisation, intrinsic reactions and oxidation are all accelerated when beans are ground.3 Some aroma compounds begin to dissipate almost immediately after grinding.1 The secondary shelf life of ground coffee, opened daily at 30 °C, was 13–23 days depending on water activity, shortest at the highest water activity tested.6

Reference values#

Parameter Value reported Conditions Source
Trapped gas in fresh whole beans 1–2% of bean weight Freshly roasted Smrke et al.2, Yeretzian et al.3
Gas released, whole beans, light roast 2.5–2.8 mg/g arabica, ≥400 h at 35 °C Smrke et al.2
Gas released, whole beans, medium roast 4.7–6.6 mg/g arabica, ≥400 h at 35 °C Smrke et al.2
Gas released, whole beans, dark roast 8.5–11.9 mg/g arabica, ≥400 h at 35 °C Smrke et al.2
Weibull scale parameter of whole-bean degassing 153–377 h Nine roast profiles, 35 °C Smrke et al.2
Gas lost during and just after grinding Up to 75% of trapped gas Freshly roasted, espresso fineness, within 90 s Smrke et al.2
Gas released by grounds after grinding Up to 3.0 mg/g (arabica); up to 3.9 mg/g (robusta) Espresso fineness, 35 °C Smrke et al.2
Methanethiol remaining, whole beans About 30% after 8 days; 10–20% after 3 weeks 20 °C, glass vials, not airtight Hölscher & Steinhart5
Methanethiol, reference beans Almost unchanged over about 100 days Under nitrogen at −40 °C Hölscher & Steinhart5
2-Furfurylthiol lost in a brew About 60% within 10 min Coffee beverage Müller & Hofmann11
Secondary shelf life, ground coffee 20 days (aw 0.09); 23 days (aw 0.17); 22 days (aw 0.23); 17 days (aw 0.36); 13 days (aw 0.44) Dark-roast arabica, 30 °C, opened daily; end point 50% consumer rejection Anese et al.6
Shelf life, ground Greek coffee 82–92 days (25 °C), 20–23 days (45 °C) aw 0.52 Makri et al. 2011, as summarised in Cueva Ríos et al.10
Activation energy for shelf life 13 kJ/mol Roasted and ground coffee, 0.5–21.3 kPa O₂ Cardelli & Labuza 2001, as summarised in Cueva Ríos et al.10
Oxygen in bag after opening Ambient (21%) within about 1 week (canister, tape); within 1 percentage point of ambient after 2 weeks (clip, screw cap) Whole beans, 1 kg nitrogen-flushed bag, sampled twice a week Smrke et al.7
Headspace replaced per opening About 60% (screw cap); about 75% (clip) Same study Smrke et al.7

Measuring freshness#

Sensory. Freshness is ultimately judged in the cup, but cupping trials show large spreads between tasters. In the SCA Roasters Guild trials, scores for the same coffee on the same day varied widely, and the authors suggest the SCA cupping form may not be the ideal tool for measuring staling.1

Freshness indices. Absolute amounts of a single aroma compound depend on the blend, roast degree and grind, which makes comparisons hard.3 Ratios of two headspace compounds are more robust.3,4 The main indices in use:

  • DMDS/MeSH (dimethyl disulfide/methanethiol) rises as methanethiol is oxidised to dimethyl disulfide. It is highly sensitive and suited to the first weeks after roasting.3 In opened bags it no longer separated closure methods, because methanethiol fell sharply in all of them.7
  • 2-Butanone/2-methylfuran was the best index for opened bags over nine weeks.7 The ratio of these two compounds, in its inverse form, was also a useful staling indicator in ground coffee over a year.8
  • 2-Furfurylthiol/hexanal proved the most effective index in a one-year study of ground coffee and correlated with the aroma freshness of the brew.8

Hexanal on its own is a weak early marker. In opened bags it rose only slightly, too little to be practical.7 Its formation cannot explain the loss of freshness, and at best it is an early sign of fading aroma.3

Carbon dioxide. The gas left in the coffee is a physical marker of freshness.1 The methods in use are chemical extraction onto a sorbent, volumetric, pressure increase in a closed container, infrared spectroscopy and gravimetric weight loss.1 According to the handbook, the pressure method is the most common.1 The gravimetric method, which records weight loss in a container with a capillary outlet, mimics a valve bag.1,2 Published amounts differ widely between studies and methods.2

Risks and defects#

  • Stale coffee has lost aroma and has a flat, dull flavour; rancid coffee has oxidised fats.1 Trained assessors have detected rancidity in coffee packed in air after some months of storage.1
  • Oily surfaces. Degassing is linked to coffee oils moving to the bean surface; exposed to oxygen, these oils form stale and rancid off-flavours.1
  • Burst packs. Coffee sealed in an airtight bag without a valve inflates and can burst. According to the handbook, it must be degassed first, and too much degassing before packing costs aroma.1
  • Carbon monoxide. The gas released from roasted coffee contains some carbon monoxide. The SCA handbook recommends good ventilation where large amounts of coffee are ground or stored.1 The degassing entry covers this.

Open questions#

  • How strongly cup quality, rather than instrumental markers, tracks the freshness indices was yet to be established as of 2017.3
  • Why coffees of different origin and processing stale at different rates is not known; the Roasters Guild trials found signs of different rates without identifying the causes.1
  • Freshness in roast and ground coffee cannot simply be extrapolated to the brew, where other reactions take over.3
  • More applied research on the practical effects of freezing is needed.1

Key studies#

Smrke et al., 2018 – Gravimetric degassing. Developed a method that weighs roasted coffee continuously in a sealed container with a capillary outlet, at 35 °C. Darker and faster roasts released more gas and released it faster (light roasts excepted for the total amount), and up to three quarters of the trapped gas escaped during grinding.

Journal of Agricultural and Food Chemistry 66(21), 5293–5300 · doi:10.1021/acs.jafc.7b03310

Glöss et al., 2014 – Freshness indices. Re-examined published ratios of headspace volatiles and selected robust indices for specialty coffee. Applied to whole beans and four capsule systems, they showed that packaging with an aluminium layer protects better and that consistency differs between capsule systems.

Chimia 68(3), 179–182 · doi:10.2533/chimia.2014.179

Hölscher & Steinhart, 1992 – Headspace freshness. Followed low-boiling volatiles in whole beans stored at 20 °C. Methanethiol was the clearest marker: its fall was visible after one day, and most changes happened within three weeks.

Zeitschrift für Lebensmittel-Untersuchung und -Forschung 195, 33–38

Smrke et al., 2022 – Storage after opening. Compared four ways of keeping whole beans after a nitrogen-flushed bag is opened, measuring headspace oxygen and aroma over nine weeks. An integrated screw cap kept freshness best; a clip, tape or transfer to a canister let in more air and lost freshness faster.

Food Packaging and Shelf Life 33, 100893 · doi:10.1016/j.fpsl.2022.100893

Cotter & Hopfer, 2018 – Freezer versus room temperature. Stored light and dark roasts for nine weeks in a freezer or at room temperature and compared them with fresh coffee by consumer sorting and volatile analysis. Dark roasts changed more in storage, and freezing kept them closer to fresh.

Beverages 4(3), 68 · doi:10.3390/beverages4030068

Contested
  • Size of the temperature effect on the DMDS/MeSH freshness index: for what is described as the same storage trial of whole beans in valve bags at room temperature and at an elevated temperature, the SCA handbook reports a much larger rise at the higher temperature1 than the book chapter by members of the same research group does.3 No peer-reviewed report of this trial was opened for this entry, so the size of the effect is not given in this entry.
  • Freezer storage: the SCA handbook reports a long-standing consensus that freezing is an adequate deterrent to loss of freshness, but notes that few studies measured any effect of freezing itself or of the temperature swings that come with it.1 In a consumer study, frozen dark-roast beans smelled closer to fresh coffee than beans kept at room temperature, while light roasts changed less during storage either way.9 The handbook’s numerical estimate of how much a domestic freezer extends freshness rests on one trial reported only in the handbook and is not repeated in this entry.1
  • Resting before packaging: in an early SCA Roasters Guild trial, coffee bagged straight after cooling appeared to lose cup score more slowly than coffee rested before bagging, though the difference was not significant; in a later trial, resting time had a significant effect and the longest-rested coffee scored lower; a further trial found no significant effect of resting time, nitrogen flushing or bag folding.1
  • Kraft paper versus foil valve bags: in the first Roasters Guild trial, coffee in Kraft paper bags staled significantly faster; in the follow-up, bag type had no significant effect on cup score, probably because of variation between cuppers.1 Instrumental freshness indices showed a clear advantage for packaging with an aluminium layer.4
  • Rest time before brewing: no study opened for this entry tested an ideal rest time for espresso or filter. The question itself is raised as open by researchers in the field.3
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Sources

  1. BSmrke, S.; Sage, E.; Wellinger, M.; Yeretzian, C. (2018). The Coffee Freshness Handbook (ISBN 978-0-9995807-2-1). Specialty Coffee Association, Santa Ana.
  2. ASmrke, S.; Wellinger, M.; Suzuki, T.; Balsiger, F.; Opitz, S. E. W.; Yeretzian, C. (2018). Time-Resolved Gravimetric Method To Assess Degassing of Roasted Coffee. Journal of Agricultural and Food Chemistry 66(21), 5293–5300. doi:10.1021/acs.jafc.7b03310 · other copies
  3. BYeretzian, C.; Blank, I.; Wyser, Y. (2017). Protecting the Flavors – Freshness as a Key to Quality (chapter 14). The Craft and Science of Coffee (ed. B. Folmer), Academic Press, 329–353. doi:10.1016/B978-0-12-803520-7.00014-1 · other copies
  4. AGlöss, A. N.; Schönbächler, B.; Rast, M.; Deuber, L.; Yeretzian, C. (2014). Freshness Indices of Roasted Coffee: Monitoring the Loss of Freshness for Single Serve Capsules and Roasted Whole Beans in Different Packaging. Chimia 68(3), 179–182. doi:10.2533/chimia.2014.179 · other copies
  5. AHölscher, W.; Steinhart, H. (1992). Investigation of roasted coffee freshness with an improved headspace technique. Zeitschrift für Lebensmittel-Untersuchung und -Forschung 195, 33–38.
  6. AAnese, M.; Manzocco, L.; Nicoli, M. C. (2006). Modeling the Secondary Shelf Life of Ground Roasted Coffee. Journal of Agricultural and Food Chemistry 54(15), 5571–5576. doi:10.1021/jf060204k · other copies
  7. ASmrke, S.; Adam, J.; Mühlemann, S.; Lantz, I.; Yeretzian, C. (2022). Effects of different coffee storage methods on coffee freshness after opening of packages. Food Packaging and Shelf Life 33, 100893. doi:10.1016/j.fpsl.2022.100893 · other copies
  8. AMarin, K.; Požrl, T.; Zlatić, E.; Plestenjak, A. (2008). A New Aroma Index to Determine the Aroma Quality of Roasted and Ground Coffee During Storage. Food Technology and Biotechnology 46(4), 442–447.
  9. ACotter, A. R.; Hopfer, H. (2018). The Effects of Storage Temperature on the Aroma of Whole Bean Arabica Coffee Evaluated by Coffee Consumers and HS-SPME-GC-MS. Beverages 4(3), 68. doi:10.3390/beverages4030068 · other copies
  10. ACueva Ríos, M. A.; Fernández Rosillo, F.; Quiñones Huatangari, L.; Cabrejos Barrios, E. M. (2023). Estimation of coffee shelf life under accelerated storage conditions using mathematical models – Systematic review. Czech Journal of Food Sciences 41(2), 92–102. doi:10.17221/163/2022-CJFS · other copies
  11. AMüller, C.; Hofmann, T. (2007). Quantitative studies on the formation of phenol/2-furfurylthiol conjugates in coffee beverages toward the understanding of the molecular mechanisms of coffee aroma staling. Journal of Agricultural and Food Chemistry 55(10), 4095–4102.
  12. AIlly, E.; Navarini, L. (2011). Neglected Food Bubbles: The Espresso Coffee Foam. Food Biophysics 6(3), 335–348. doi:10.1007/s11483-011-9220-5 · other copies
  13. AUman, E.; Colonna-Dashwood, M.; Colonna-Dashwood, L.; Perger, M.; Klatt, C.; Leighton, S.; Miller, B.; Butler, K. T.; Melot, B. C.; Speirs, R. W.; Hendon, C. H. (2016). The effect of bean origin and temperature on grinding roasted coffee. Scientific Reports 6, 24483. doi:10.1038/srep24483 · other copies

Tier A · authoritative · B · trade and expert · C · general. Supporting quotes for every source are in the data version of this entry. If a publisher’s site refuses access, try the doi link or “other copies”.

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