Fresh Coffee Beans NZ: Telltale Signs
Ground coffee beans New Zealand contain soluble compounds that give the much-needed coffee flavor. These include oils and some acids and are extracted at the brewing stage. When roasted, they lose moisture from their heart and oil-like substances penetrate. This oil coats the exterior parts of the bean. While the substance is not technically an oil, it can evaporate when exposed to open air. And the longer it stays, the less oily the bean becomes.
Different beans produce different amounts of this ‘oil’. So the oiliness cannot be used to gauge the freshness. A slight roast (dull sheen) may not be as glossy as dark roast since it was roasted for a short time. When decaffeinated with Swiss water procedure, the bean draws caffeine using water rather than chemicals and this may result in a duller look.
If you are buying beans in bulk, put them in re-sealable bags and press air out. Let them stay on the countertop overnight. In the morning, go ahead and make a mug of freshly-roasted beverage.