In the fridge or in the cupboard? In a tin or a jar? What do you store your coffee in?

Why is it so important to choose the right packaging and storage for your coffee? The answer is simple - to preserve its freshness, and therefore its quality, for as long as possible.

However, before answering the question posed above, it is worth noting a few important facts.

Let's start with the concept of coffee freshness.

During the roasting/roasting process, chemical reactions take place in the coffee bean - about 500 volatile aromatic substances are produced, as well as carbon dioxide. The essential oils found in the bean, give us a pleasant taste and aroma. We can compare them to the treasure hidden in a roasted coffee bean. To protect this treasure, we need to know its greatest enemies.

Enemy No. 1 - time

Unlike wine, the passage of time is an enemy, not an ally, of coffee. So if you receive another packet as a gift, don't wait for a special occasion to open it, just get on with it....?

By now you've probably thought: "What about the 2-year shelf life?", which appears most often on commercial coffee packaging. The very name suggests that the coffee is drinkable, that is, simply not a threat to our health. Of course, it can be ground and brewed, but its taste and aroma will leave much to be desired.

In summary, the most important date that interests us is the roasting date. It turns out that coffee retains its best aromatic and sensory condition up to a maximum of 3 months after roasting. Provided, of course, that it is stored properly. 

Enemy No. 2 - Moisture

Higher moisture content and water activity have a positive correlation with aging-related reactions. This is because water allows additional movement of particles/atoms and faster rates of chemical reactions, as well as increasing the loss of volatile chemicals from the grain.

Enemy No. 3 - oxygen

Oxygen is responsible for the rapid loss of aromatic volatile compounds from coffee, as well as the formation of new ones, which make it possible to detect notes of rancid fat in the brewed coffee. Studies show that an 1% increase in the amount of oxygen in the pack causes a 10% increase in the reaction rate of the breakdown of aromatic compounds. We are not surprised, therefore, by the phenomenon of vacuum packaging of coffee beans, as well as the use by some roasters of nitrogen, which is a neutral gas with hermetic properties.

Enemy No. 4 temperature

Higher temperature affects physical and chemical changes by accelerating the kinetics of chemical reactions. It accelerates the loss of carbon dioxide and aroma from roasted coffee. A temperature increase of 10℃  will speed up degassing twofold. And it is at this point that we come to the substance ... Knowing the 4 factors that accelerate aromatic degradation and carbon dioxide degassing, we can find the answer to a nagging question.

In what and where to store coffee?

It is best to store the coffee in its original packaging, equipped with a special valve that allows oxygen and excess carbon dioxide to be released from it. At the same time, it protects so that external odours do not get inside.

What to do after opening the packaging?

Once you have opened the coffee packet, try to let out as much air as possible after you have poured the desired amount of beans, and close it tightly. You can use a special clip for this purpose. A great alternative would be to purchase a vacuum-packed coffee container. 

And where to store the coffee?

Definitely not in the fridge, as it absorbs moisture and loses its flavour. Choose a dark, dry and cool place. Buy coffee in smaller packs and remember to grind it just before brewing.

And is what grinder you grind your coffee in important? What should you consider when choosing a grinder? We will answer these and similar questions in our next article.

Wojciech Pasko

Second Vice Champion of Polish Barista 2005