Brew guides
How to keep your coffee beans fresh
Even the best beans go flat if they are stored badly. Here is where to keep them, how long they last and the truth about the freezer.
Ben Takahashi4 min read
Roasted coffee is a fresh food. From the moment it leaves the roaster, it slowly loses the aromatic compounds that make it taste vibrant. Store it well and a bag stays delicious for about a month. Store it badly and it can taste stale within a week.
Coffee has four enemies: air, light, heat and moisture. Keep it away from all four and you are most of the way there.
The simple rules
- Buy whole beans and grind just before brewing
- Keep beans in their resealable bag or an airtight, opaque container
- Store them in a cool, dark cupboard, away from the stove and the window
- Buy only what you will use in two to four weeks
- Squeeze the air out of the bag before you seal it
Ground coffee goes stale much faster than whole beans, often within a day or two, because grinding exposes far more surface to air. A simple hand grinder is the best freshness investment you can make. If you do buy ground coffee, get the smallest bag and keep it sealed tight between brews.
What about the fridge and freezer?
Please do not keep your daily coffee in the fridge. Beans absorb odours, and every time you take the cold bag out, moisture condenses on the beans. Your coffee will start tasting faintly of last night's leftovers.
The freezer is different, if you do it properly. Freezing can preserve beans for a couple of months, which is useful if you buy a special coffee and want to save some. Divide it into small airtight portions, freeze them once, and let each portion come to room temperature before opening. Never put a thawed bag back in.
The best storage tip is the easiest one: buy smaller bags, more often, from someone who roasts nearby.
Do not fear the degassing valve
That little round valve on our bags lets carbon dioxide escape after roasting without letting air in. Fresh beans release a lot of gas for the first few days, which is why we suggest waiting at least five days after the roast date before brewing espresso. For pour-over, three or four days is plenty. After that, enjoy every cup.
