How to store coffee properly

Coffee’s four enemies

Roasted beans contain hundreds of volatile aroma compounds and oils. Four things break them down – keep these away and you are storing coffee properly:

• Oxygen: it oxidises the oils. Coffee first tastes flat, then stale or slightly rancid.
• Light: sunlight and bright artificial light speed up aroma loss. Clear glass jars on the counter are not a good choice.
• Heat: the warmer it is, the faster coffee ages. Keep it away from the hob, the coffee machine and radiators.
• Moisture and odours: coffee readily absorbs moisture and smells – from spices, onions or the fridge.

The right place

Ideal is a closed kitchen cupboard at room temperature, away from the hob and oven. Keep the coffee in its original bag, press the air out before sealing and close it well. An opaque, airtight canister made of ceramic, metal or tinted glass also works.

The container should be no bigger than necessary: the less air above the beans, the better. Don’t top up old beans with new ones – empty the container first and give it a quick clean.

Ethera comes in a resealable stand-up pouch. Press out the air, seal it well, put it in the cupboard – for everyday use that’s all it takes.

Why not the fridge?

The fridge is cool, but humid and full of smells. Every time you open the cold bag, condensation forms on the beans. That damages the aroma, and over time the coffee takes on the smell of cheese or leftovers.

For daily use, the cupboard is the better place. The freezer is a different matter – but only for larger quantities you want to keep for longer.

How long does coffee stay fresh?

Guide values for well-sealed coffee. Once opened, time matters more, because every opening lets in oxygen.

Past its date doesn’t mean spoiled: coffee doesn’t become harmful, it just loses aroma. Whole beans last longer because grinding multiplies the surface exposed to air.

Freezing large quantities

If you buy 1 kg but only drink a cup or two a day, you may not finish the bag within a month. Then freezing is worth it – done right:

1. 01
   Portion

   Right after opening, divide the coffee into portions of about one week each.

2. 02
   Pack airtight

   Put each portion in a sealable freezer bag or airtight container, pressing out as much air as possible.

3. 03
   Freeze

   Store in the freezer, away from strong-smelling food.

4. 04
   Thaw sealed

   Take out one portion and let it reach room temperature before opening – so no condensation forms on the beans.

5. 05
   Don’t refreeze

   Keep thawed coffee in the cupboard and use it within a week.

Choosing the right bag size

The easiest way to keep coffee fresh is a bag that matches how much you drink. Rule of thumb: 250 g makes about 30 cups. If you drink one cup a day on your own, 250 g is a good fit; for two or three cups a day, choose 500 g; households with several coffee drinkers and small offices get through the month well with 1 kg.

And where possible: buy whole beans and grind just before brewing. It is the single biggest step towards a more aromatic cup.