STORING YOUR COFFEE
Brewing yummy coffee is made much easier when using freshly roasted (and rested) coffee.
It is also very important that your coffee beans have been stored correctly.
In order to understand how to store coffee correctly, let’s first quickly look at what happens to coffee during and after the roasting process.
Roasting is a process that transforms dense, relatively stable green coffee beans into the brittle, volatile, aromatic and flavorful brown-bean we love so much.
During the roasting process, chemical reactions involved in the browning of our beans create carbon dioxide, and straight after roasting, a process called de-gassing begins. Carbon-dioxide is released quite quickly within the first few days after roasting, and slower after. Hot water makes coffee release Carbon Dioxide instantly, which is why you will see bubbles in the ‘blooming’ phase of brewing sometimes.
In the beginning of a roasted coffee’s life, the high amount of gas present in the beans can make it difficult to brew well-extracted coffee, this is especially true in espresso where we have such a small amount of time to extract all the desirable flavors.
We recommend letting coffee rest for about a week after roasting before using it on your espresso machine, and at least 4-5 days before using it in pour-overs or other slower brewing methods, after which it will generally taste better.
For best results, we also recommend using your high-quality beans when fresh, within four weeks of roasting.
If we don’t store our coffee correctly, then this four-week period of deliciousness will be greatly reduced.
Coffee is a product that easily can become stale.
Staling occurs when coffee is exposed to environmental factors such as air, moisture, heat and light.
We want to store our whole-beans of coffee in an airtight container in a cool, dry, place; away from direct sunlight and moisture.
Take good care of your coffee, and you will have the best results in return. Happy brewing!