How do I store coffee properly?

Coffee is a fresh product and loses its taste over time. These are the greatest "enemies" of natural coffee aromas: air, moisture, light and foreign aromas. Therefore, make sure that your coffee is kept well sealed in a cool place where it is not exposed to direct sunlight. We do not recommend keeping coffee in the refrigerator.

Our packs are resealable and optimised to preserve the natural coffee aromas. To ensure that not too much air remains in the pack after opening, we press excess air out of the pack when closing it. (Air takes away some of the aroma from the coffee just like light and heat).

More background information on storage can be found here:

Refrigerator: Coffee, both raw and roasted, likes to absorb foreign aromas and there are many of these in the refrigerator (cheese, meat, vegetables). In addition, the difference in temperature has a negative effect on the beans. Food releases moisture when it cools down. When you take coffee out of the refrigerator, it warms up again and absorbs moisture from the surrounding air. And the ambient air in turn contains aromas that now get into the coffee.

Freezer compartment: The ice compartment is only suitable for long-term storage of coffee beans. The advantage of freezing is that oxidation is prevented and coffee oils freeze and volatile aromas do not escape. Freeze the beans in small quantities in airtight containers. The day before the beans are to be used, take the appropriate amount from the freezer and let them thaw in the sealed container. In this way, the beans are not directly exposed to the warm air in the room and do not condense on the surface. In this way, coffee beans can be stored effectively over a long period of time. However: take care not to refreeze beans that have already defrosted.

Transfer into another container: By transferring the beans to other containers, they come into contact with a lot of air. Glass, translucent containers are doubly counterproductive. In addition, coffee beans contain fats and oils which are deposited on the surfaces of storage containers. Over time, the fats become rancid and the subsequent coffee absorbs these foreign aromas.

This might also interest you: