http://www.coffeeanalysts.com Freshness is a major determinant of roasted coffee quality and consumer satisfaction. The rate of coffee staling will depend upon the amount of contact with oxygen. Conditions of heat and added moisture will accelerate staling. Moisture-resistant sealed packaging with a minimum of oxygen content is the key to coffee shelf life. Kesegaran merupakan penentu utama kualitas kopi panggang dan kepuasan konsumen. Tingkat kopi basi akan tergantung pada jumlah kontak dengan oksigen. Kondisi panas dan kelembaban tambah akan mempercepat basi. Segel kemasan dengan minimal kandungan oksigen adalah kunci untuk kehidupan rak kopi. -------------------------- Staling of coffee occurs gradually as the result of numerous chemical processes affecting the coffee at different rates. The actual amount of time in which these processes take place will depend upon the state of the coffee (whole bean or ground) and conditions of storage (amount of oxygen contact, heat, moisture, and