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Generally speaking, fresh coffee is better than old coffee – but that's only part of the truth.

After roasting, coffee contains a lot of CO2, which escapes slowly throughout the following weeks. This is also the reason for the valve on the coffee bag (it's not there so you can smell the coffee): CO2 can leave the bag, which won't inflate, and oxygen won't get into the bag, which prevents a quick oxidation.

65 days have already passed since the re-opening of our café. Our original opening in early March is already 130 days in the past! So it is time to look back.

Closing our new café after just 10 days was, of course, unexpected. Nobody saw this coming. Nobody expected this virus to show up and change all our plans. So like everyone, we were surprised.