Coffee Storage

No matter how carefully coffee is grown, processed, blended, roasted, ground and brewed, the ultimate quality depends on one overriding factor – freshness.

Coffee beans go through a natural chemical process after roasting, they degas for three days, which means that carbon dioxide is released from the beans when at room temperature.  After emitting the carbon dioxide the chemical composition of the beans continues to change.  Air, moisture, heat and light affect the process.  An increase in air e.g. an open container will cause oxidation and the beans become stale.  When moisture meets the beans e.g. freezing, the flavour weakens the oils congeal and never regain their original consistency.  If the beans are placed in a warm or hot place with lots of light, the process will hasten and the beans will become stale faster.

 

Given the practicalities of coffee packaging, no coffee is ever 100% fresh.  However, the fact is that roasted beans do retain their freshness longer than ground coffee as there is less cell surface exposed to the air.

 

Coffee absorbs odours easily and will taste of those odours when brewed.  It is therefore advised not to keep coffee in the fridge.  Keeping coffee in an airtight container is highly recommended, but the beans must be placed as high as possible in the container, leaving little space for air between beans and container lid.

 

If kept in a refrigerator the bag should be sealed as tightly around the coffee as possible with either a rubber band or clip and placed in a similar sized airtight container.

Store small amounts of freshly-ground coffee in resealable bags, pressing down gently to trap as little oxygen as possible in the bag to maximise freshness.

The best possible scenario for the storage of coffee beans is to purchase smaller amounts more frequently.  FRESH IS BEST!!