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Oxidation is the enemy of fresh coffee. When coffee beans come into contact with oxygen, their flavors degrade rapidly. This is why exposing beans to air for extended periods can make even freshly roasted coffee taste stale. To combat this, some baristas use nitrogen-flushed bags, which replace oxygen with nitrogen to slow down oxidation. If you grind your own beans, avoid pre-grinding until you're ready to brew to minimize exposure to air. Even the type of container matters—materials like glass or stainless steel are better than plastic, which can leach chemicals that affect taste.

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