Tips For Storing Coffee to Keep It at Its Peak of Flavor

You just found your favorite coffee on sale and you want to buy a lot while it is at a lower price

. How do you store it? There are myths and facts about storing coffee. It has four main enemies: excessive air, moisture, heat, and light, in that order. You need to keep your coffee away from these things. I have been a coffee drinker for as long as I can remember, so I did some research and some experiments, and here are some tips for storing it.

First, NEVER REFRIGERATE COFFEE! This is one way to ruin a perfectly good cup of coffee.

If you buy coffee in bulk, IT CAN BE PUT IN THE FREEZER ONE TIME. Divide it into small portions, wrap it in airtight bags, and store it for up to a month in your freezer. Freeze it only once. Once you remove it from the freezer, do not refreeze it. The negatives to freezing are these. Coffee is porous. That means that coffee can absorb flavors from other things in your freeze such as seafood or the moisture that your freezer produces. Since this moisture deteriorates the coffee, it makes it taste like, well, the freezer. Also, the coffee beans release their oils and essences to give the flavor when it is roasted. Freezing breaks these oils down, so you are removing the flavor.

COFFEE STAYS FRESH ABOUT TWO WEEKS. For coffee that you will use daily, store it in an air-tight glass or ceramic container and keep it in a dark and cool location. That means not too near your oven or an outside wall that receives heat from a strong afternoon or summer sun. It is worth the cost to invest in a canister with an air-tight seal.

IT IS BEST TO BUY WHOLE BEAN COFFEE. Grinding the coffee before you are going to use it breaks up the beans and their oils, exposes the beans to air, and allows the coffee to become stale faster, no matter how you store it. THIS IS ESPECIALLY TRUE OF FLAVORED COFFEES. The best policy is to buy whole beans, store them in an air-tight container in a dark place, and grind them right before brewing.

BUY COFFEE THAT IS IN VALVE-SEALED BAGS, not vacuum-sealed bags. When coffee is roasted, it releases carbon dioxide for days afterward. It must sit around for a while before it is sealed in vacuum-sealed bags to allow the carbon dioxide gasses to escape or they will burst the bag. Fresh roasted coffee can be packaged in valve-sealed bags to allow the gasses to escape and will taste best about 48 hours after it has been roasted. Vacuum sealing is best for pre-ground coffee, but pre-ground will not have the flavor or fresh ground coffee.

If you follow these tips, you will brew a cup of coffee that you know will be the best possible. So, SIT BACK AND ENJOY!

Tips For Storing Coffee to Keep It at Its Peak of Flavor

By: Ann Priddy

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