Which factors are considered the enemies of coffee freshness?

The enemies of coffee freshness are primarily oxygen, heat, light, and moisture. These elements can significantly impact the quality and flavor of coffee.

Oxygen is a major factor as it can lead to oxidation, which deteriorates the oils present in coffee, resulting in stale flavors. Heat can also accelerate this process, as it increases the rate of chemical reactions that break down the coffee's essential compounds. Light, especially UV light, can degrade coffee and alter its flavor profile over time. Lastly, moisture promotes the growth of mold and can lead to the spoilage of coffee beans, leading to off-flavors and a reduction in overall quality.

Recognizing these enemies helps in understanding the best practices for storing coffee to maintain its freshness and flavor, which is crucial for delivering the high-quality experience that customers expect from Starbucks.