How does aging impact coffee beans?

Aging coffee beans primarily affects their quality by diminishing flavor and aromatic qualities over time. Freshly roasted coffee beans are vibrant, showcasing a range of flavors and aromas due to the volatile compounds present. As coffee beans age, these compounds break down, leading to a loss of freshness and complexity in the overall taste profile.

Additionally, during the aging process, factors such as exposure to oxygen, moisture, and temperature changes can further degrade the beans. This oxidation process can cause stale or flat tastes, overshadowing the unique nuances that freshly roasted coffee possesses. Therefore, it is essential to use coffee beans close to the roast date for optimal flavor.

The other choices do not accurately reflect the impacts of aging on coffee. While some might think that aging enhances flavor, this is typically true for a few specific types of beverages, like certain wines or spirits, rather than coffee. In fact, aging is generally detrimental to the integrity of coffee's flavors. Additionally, aging does not lead to an increase in caffeine levels; caffeine content is stable once the beans are roasted, regardless of their age.