When I tell people that I work in the coffee industry, one of the most asked questions to follow is “How do I store my coffee?” I am always reluctant to answer confidently because this is a hotly debated subject in the coffee world.
The ideal place for coffee storage is a “Cool dark place.” Naturally, the freezer makes sense. A man named Michael Sivetz has been doing research on the subject for some 50 years however, the results are not always clear and discriminate. Here are my thoughts…
For the freezer method to work properly, the coffee must be in an airtight container and the coffee must be placed in there almost immediately after roasting, (which is not always possible for the average consumer). This will preserve the coffee the best. If the coffee is directly exposed to the cold air, it is possible to get freezer burn as well as absorb some of the smells of other products in the freezer, such as meats, which will dimish the fragerance and aroma of the coffee. Additionally, I have also read that if you take the coffee out and put back in the freezer for any extended amount of time, there is a possibility of temperature change and moisture can be create and diminish the integrity of the coffee bean.
Personally, I always store my coffee in a shelf or drawer in a dark bag with a one way valve to let out any additional CO2, while not exposing the bean to Oxygen, since oxygen is the beans worst enemy. If you use this method, be sure not to put it above the oven, toaster, or any appliance that creates heat.
The three storage essentials:
1. No Oxygen
2. No Light
3. Cool Temperature
Ultimately, the a storage method should be tailored to your personal coffee habits. For someone like my brother, who is a home roaster, a cool dark shelf will be perfect as no coffee ever last in house for more than two weeks. Conversely, for someone like my parents who only brew coffee when I visit, the freezer would probably be the best storage method.
Which ever method you use, always grind your coffee fresh. When you grind coffee you increase the surface area of the coffee bean, potentially exposing it to exponential increases of oxygen, which is the fastest way to stale your coffee. For the home drinker, you can usually find a decent blade grinder from a local store or coffee shop for under $20 and it can easily be the best coffee investment you’ll make.
