Cup Effect of Packaging Delay

Muggswigz Coffee & Tea co. Research at www.muggswigz.com June 25, 2018

 © 2018 Muggswigz Ltd.

  Cup Effect of Packaging Delay

Abstract

It would stand to reason that the sooner after roasting coffee was packaged in its airtight bag, the fresher flavor the coffee would have and would improve the cup. We found that this is not necessarily the case.

 Introduction

 Many coffee companies tout that they don’t roast until you order. Keeping coffee fresh from roast to brew is one of the most significant quality issues in the industry. In this experiment, we explored the cup effect of waiting varied amounts of time between the end of the roast to when it was packaged. We assessed a light roasted coffee, a medium roasted coffee, and a dark roasted coffee, each packaged with a different delay from the end of the roast; namely 20 minutes, 2 hours, 12-16 hours, 3-4 days, and 7 days.

 Hypothesis

 Our hypothesis is that the coffees with the shorter delays will consistently cup with a higher score. Specifically, the scents and flavors will score higher as they will be more intense.

Methods

1. 2 set of coffees were roasted using our standard profile for the coffee to create a set of light, medium, and dark roasted coffee : Set 1 was : Panama Boquete Lerida Estate, Ethiopia Shakiso Kayon Mountain Farm, Sumatra Mandheling Gayo Mountain. Additionally the coffee represent 3 processing methods. Washed, unwashed, and semi-washed. Set 2 was Papua New Guinea Highlands Plantation, Ethiopia Shakiso Kayon Mountain Farm, Sumatra Mandheling Gayo Mountain.

2. Set 1 was roasted 2018/10/08 and cupped 2018/10/16. Set 2 was roasted
   2018/12/03 and cupped 2018/12/18

3. Each set of coffees cupped together were all roasted on the same day

4. The batches of coffee were held in our coffee storage room and stored in the same way

5. ½ pound samples of the coffee were withdrawn at the following intervals : 20 minutes, 2 hours, 12-16 hours, 3-4 days, and 7 days.

6. Each sample was packaged in an air-tight bottom-gusseted bag, sealed, and then the excess air removed from the one-way valve manually.

7. All sample were cupped in the same session by 3 seperate people 10 days after the coffees were roasted.

8. The coffees were cupped blind, with each set of each type of coffee on the table at the same time. The Panama coffees were all blind-cupped at once, all the Ethiopia coffees were all blind-cupped at once, and all the Sumatra coffees were all blind-cupped at once. Scores / Assessments were exaggerated to discern minor differences. Our standard scoring system was used.

9. The entire process was repeated using the coffees in Set 2.

Results and Discussion

Washed Panama Light Roast difference Taster 1 , Taster 2, Taster 3 :

Washed PNG Med-Light Roast difference Taster 1 , Taster 2, Taster 3 :

Unwashed Ethiopia Medium Roast difference Taster 1 , Taster 2, Taster 3 :

Semi-washed Sumatra Dark Roast difference Taster 1 , Taster 2, Taster 3 :

Averages across all coffees

Conclusion

Our research provided strong evidence disproving our hypothesis. We conclude that in the span of 20 minutes to 1 week, a shorter delay between roasting and packaging does not make a consistently better cup of coffee. An experiment using more coffees and more tasters would be interesting to see.

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