Topic: Storing Roasted Coffee
Guest: Chris O’Brien, Coffee Cycle Roasting
Title: Founder & Head Roaster
Connect: Coffee Cycle Roasting • www.coffeecycleroasting.com • @coffeecycleroasting
KEY TAKEAWAYS FROM THE PODCAST
It will all be okay.
If you're drinking your coffee within a few weeks of purchase, you likely won't notice much change unless you go out of your way to impact it with one of the four coffee killers:
Heat, Moisture, Light, and Air.
Even when the freshness or vibrancy of your coffee is impacted, it won't be undrinkable or make you sick. It will only be a lesser version than it was at its peak freshness.
Don't leave your beer in the sunlight. Just don't. Those UV rays will ruin that beer faster than you can shake a stick at…well, at whatever. The same goes for your coffee beans! Don't leave them out in the light for extended periods unnecessarily.
Can you put coffee in the freezer to preserve it? Yes, but…
Yes, but make sure it is vacuum sealed* in a moisture-free bag, and make sure you have a freezer that is consistent in its freezing operation. Changing temperatures may cause condensation.
If you do have coffee in the freezer, don't open the bag until you are prepared to grind and drink.
Generally speaking, we recommend saving smaller quantities of whole bean coffee in the original packages. When resealing, try to get as much air out as possible. Pro-tip: use a heavy-duty rubber band to keep the empty portion of the bag clamped tight, preventing more air from seeping in.
Store coffee in a cool, dry place, like the back of a cabinet or pantry.
Remember that not all packaging is considered equal. Some bags, boxes, or tins will be better than others at sealing out air. Consider using an extra sealing bag if you aren't confident in the original packaging.
The peak window for coffee freshness and, by extension, the best time to drink is a bit of a debate among roasters.
Chris recommends waiting for 3-7 days after the roast before brewing a pour over, batch, or drip coffee, with the period of time between 1-3 weeks after roast as the ideal window for drinking.
If you're pulling an espresso, he recommends letting it rest for the full two weeks before brewing.
Remember, your coffee WON'T GO BAD after a few weeks. It will still be great for several more weeks and likely still enjoyable for much longer. The coffee will begin to lose its vibrancy the longer you wait to brew, but it isn't like you won't be able to enjoy a cup. It just won't be at its very best.
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The Coffee Killers: Storing Your Roasted Coffee