The Freshness Audit

Fresh coffee releases trapped CO2 when hot water first hits the grounds. That release creates the bloom. Coffee that has already off-gassed over time usually produces little or no bloom.

Often, yes. Many grocery coffees spend significant time in warehouses and on shelves before purchase. They may still be safe, but the most delicate aromatic compounds are usually faded.

Loose leaf tea usually contains larger leaf pieces with more intact oils and aroma. Many tea bags use smaller particles that oxidize faster and can taste flatter or more astringent.

It usually means the most volatile aroma compounds have already dissipated. The coffee may still be drinkable, but the best of its flavor is likely gone.