Coffee type Arabica: Lighter, fruity, sweeter, notes of chocolate. Robusta: Stronger, more caffeine, robust, full-bodied. Less sweet. Roast Level Light Tends to be more acidic, no bitterness, fruity and less forgiving of technique Medium Tends to be more balanced with bitter and acid Dark Tends to be more bitter, low acid, and more forgiving of technique Age of Beans and Resting Fresher beans produce more crema More CO2 is still trapped from roasting process Resting beans all

First, let's identify the two main processes by which coffee degrades at home. Diffusion Aroma dissipates over time The more surface area exposed to air the dissipation increases Every time coffee is exposed to air, aroma trapped in the air is released and new space is created for diffusion process to continue Oxidation Oxygen in the air contacts beans/grounds and destroys the flavor Every time the coffee is re-exposed to air it increases contact to oxygen and accelerates thi