Quote:
Originally Posted by midas
I had a super high end roaster close to me once and the owner sold me only what beans I would use in a week. He said the flavor drop off was so high after a week but nobody really had tasted super fresh coffee. He went out of business after a few years - go figure.
The flavor drop off might be huge for a couple hardcore enthusiasts but prolly won't be significantly noticeable for >90% of coffee lovers which means >99% of coffee drinkers won't care.
When I visit my hometown I always go to a roasterie where the owner adjusts his espresso machine based on barometric pressure and humidity. When I asked him something about our Rancilio Silvia he told me that was totally dependent on our water hardness and when I was like 'but we are in the same city, shouldn't the hardness of water be the same?' the look on his face was somewhere between condescending and pitiful.