How to Store Coffee the Right Way
You get up, make some coffee and you taste ... nothing. It isn’t exactly a royal way to start your day. But relax. With our four rules for storing coffee, the aroma will stay where it belongs – in the beans.
When you open up your kitchen cabinet, you find a package of sugar from 2016, a few tin cans and ground coffee, which you don’t even know when it was actually bought. It’s no wonder that your coffee doesn’t taste good! Coffee beans are a sensitive natural product and have four natural enemies, which are basically aroma killers.
It takes about eight weeks for freshly roasted coffee to lose its aroma if it is stored correctly. Whole beans, mind you. Ground coffee already loses its full flavour after four weeks. Why is that? Because of the oxygen! The longer coffee is exposed to air, the staler it will become. It is better to leave your favourite coffee in the original packaging because when you transfer it to another container, it comes into contact with air unnecessarily. And since two containers are known to be better than one, it is also advisable to keep the packaged coffee in an air-tight container as well. Say bye, bye to air and hello to aroma!
Pro tip: Coffee that is too fresh also doesn’t taste good. The beans release carbon dioxide after they are roasted, which is why the coffee beans should rest three to four days before you brew your first cup
Heat may be your best friend when you are making coffee but not if you want to store it correctly. Heat releases the aroma compounds just like it does during the brewing process. So save your coffee and keep it away from the windowsill, heating, and above your refrigerator. The earlier, the better, or you will end up wondering why your single origin coffee from Ethiopia suddenly has no hint of berries, but tastes like cardboard instead. The best place to store your coffee is namely in a cabinet or pantry. Keep it nice and cool.
Coffee and water belong together, right? Nope. Humidity is actually an aroma killer. Even during the initial drying and roasting process, producers make sure that the coffee does not get wet. Otherwise, the aroma will go straight down the drain. Water and coffee should only come in contact with each other once you are making your coffee at home. Now it is time to directly address a myth: coffee has no place in the refrigerator! It may be cool inside, but it is also quite humid, and above all else, pretty full: coffee meets salami meets blue cheese. If you would rather not have coffee with a ham and cheese aroma, then keep your coffee away from the refrigerator! On the other hand, the freezer can be a good option, but it is really more suitable for long-term storage in small quantities. And only if you let the coffee thaw out in an enclosed container and then directly use it. Therefore, it is best to just put it in a dry place.
And what about light? Better not. Light and coffee are not particularly good friends. Although sunshine is imperative while cultivating and ripening coffee cherries, it takes away all of the flavour of processed coffee beans. For this reason, do not store coffee in transparent containers, but instead opt for air-tight and opaque containers.
4 rules = 4x more flavour
And what does that mean exactly? If the flavour of your coffee really means a lot to you, store your coffee in the following way:
You will get the best aroma from whole, freshly grounded coffee beans that are brewed straight away. Or you can use capsules. They ensure the coffee only comes into contact with humidity, light, air and heat when it is really wanted: while it’s on its way into your cup.