"But the coffee powder you should refrigerate, o no !?

I recently heard reproach because they held the coffee in the refrigerator…

Honestly, it took me by surprise. Instinctively, my first response was: “But you say?” However, given the determination of my interlocutor, I decided as my usual going to go into that at the bottom of the issue.

We feel a bit’ opinions…

• Lucia Galasso, Scientific Director at the Museum of Rural Life and the Olive Tree and beekeeper

– Not that I know will keep in the refrigerator is the best aroma and flavor (I always refrigerate).

• Samuele Vergari di Foodwinebeer.it

– Not, I keep it in the dark and in a cool, dry place.

• Raffaella Fortunato of cookartmagazine.com

– There is a line of thought that goes in this direction. I keep it in a dry place in a jar with screw cap.

• Teresio Nardi, Capo Condotta Slow Food – Oltrepò Pavese

– I cherish the pantry, in a dry place and in the jar.

He wants the case that, I am here to ask and, I came across the booth of Caffè Corsini TUTTOFOOD 2013, la fiera dell’agroalimentare a Milano.

Here I posed the question to Henry Gigliarelli Director of Sales,  e a Santi Anedotti Direttore Commerciale dell’azienda. Thanks to their many years of experience I could ascertain that, the important thing for the conservation of the coffee, is the sealing of the container.

Reducing the contact of the product with air if it allows the conservation and maintenance of the aroma.

Concerning instead the question "refrigerator", I have established that le basse temperature raffreddano gli oli presenti nel caffè non favorendo il miglior risultato finale. The ideal is to keep it at a temperature of 12/13 degrees. (Do you remember the beautiful handouts once…)

Good, seems to finally clarify the issues, then I prepare a good coffee,  perché il caffè, is a serious matter!  😉