Coffee Storage

Let�s discuss some of the issues which cause coffee to become stale or unpleasant. Coffee is hygroscopic, which means that it will readily absorb moisture from the air. It will also absorb aroma and taste of things like day-old fish that might also be around. Second, the major chemical process which causes staling is oxidation. The first strategy in storage is to make sure your coffee is in an airtight container. The coffee is shipped to you in a foil bag which is airtight and this bag has a zip-lock closure. Also, a ceramic container with a locking lid is a good method.

Where are we going to put the container? You want to avoid heat as that will speed up undesirable chemical reactions, therefore, direct sunlight is taboo. You should avoid unnecessary contact with oxygen in the form of moisture. A cool, dry place away from a window is ideal. Some folks say the freezer is the way to go. While not perfect, it can be an acceptable method, provided certain cautions are taken. Another property of coffee is that it is porous, so going in and out of the freezer will allow for condensation and water to get into the coffee. Water, as we all know, has oxygen and will speed up the oxidation of coffee. It is universally accepted that the refrigerator is the worst place for coffee. There is too much moisture and too many free aromas - remember, coffee is hygroscopic. If you choose to freeze your coffee, wrap the coffee well and divide it into a week�s worth package, bringing out only one package at a time.

There is no way to prevent coffee from going stale eventually. However, to the extent that you mitigate the major negative factors you may enjoy fresher coffee longer.