After the festive season, many subscribers ask us the same question: how to properly store coffee received as a gift or ordered in larger quantities? Coffee is a living product. It releases gas during the first days after roasting, then gradually oxidises. Good storage preserves its aromas and protects the investment you make by choosing origin lots.
Coffee’s four enemies
Oxygen : the most aggressive. As soon as coffee is exposed to air, the volatile oils degrade and the aromas fade.
Light : direct light, and especially UV rays, speed up the breakdown of aromatic compounds.
Heat : the higher the temperature, the faster the oxidation reactions. A cupboard above the oven or near a radiator is best avoided.
Moisture : coffee is hygroscopic — it absorbs ambient smells and moisture. Never store it in the fridge: temperature swings create condensation and the coffee picks up food odours.
The right reflex: the original bag
Our matt kraft bags are fitted with a degassing valve. It lets out the gas naturally produced by freshly roasted coffee, without letting air in. As long as the bag is unopened, it already provides excellent protection. Store it in a cool, dry cupboard away from light.
After opening: airtight and opaque
Once the bag is opened, transfer the coffee to an opaque airtight tin. Our house storage tin, with its silicone lid and anti-oxidation valve, was designed for this. It protects from contact with air while letting the coffee keep degassing if needed.
Whole bean or ground?
If in doubt, go for whole beans. Ground coffee oxidises much faster than whole beans, because the surface exposed to air is multiplied. By keeping your beans whole and grinding at the last moment, you significantly extend freshness.
How long does coffee keep?
We recommend enjoying our coffees within four to six weeks of the roast date shown on every bag. Beyond that, the coffee is still drinkable, but its aromatic complexity fades. For micro-lots, such as the Cameroon — Les Hauts de Boyo or the Madagascar — Route d’Antananarivo, which arrive in limited volumes, we advise drinking them within two weeks of opening.
In short
Keep your coffee away from air, light, heat and moisture. Favour whole beans, invest in a good airtight tin, and above all, do not store your coffee near spices or in the fridge. With these simple habits, every cup will live up to the lot Thomas Reinach and his team roasted for you.