Kaffelogic community

'I have been told is it is the oxygen (from air) that does the damage to beans in storage. Increased CO2 will not reduce oxygen, but just increase the pressure within the container.'
Really, does it work this way?

I mostly use espresso 1:2 ratio, or thereabout for Ethiopians to avoid too much acidity, roasted to level 2.1. But the Yirgacheffe beans do give a very tea like experience with the French Press as well which I choose to have sometimes. However, I find that can be a little over-powering and generall...

I understand it is stupid to restrict passengers carry in baggage coffee beans but if it was ground coffee, this would not have happened.