Coffee is what is known in the food science field as a shelf-stable product, which after roasting does not spoil due to enzymatic or microbial processes (Illy and Viani 2005; Nicoli and others 1993; Anese and others 2006). However, in the specialty coffee industry, we are aware of the importance of chemical reactions and physical changes that occur after roasting (Nicoli and others 2009). Some of these changes are responsible for staling, or a perceptible negative flavor that increases over time, and affects the quality of the brew.