Journal
How to store coffee beans
Coffee goes stale through air, light, heat and moisture. Good storage is simple and costs nothing.
Keep the bag closed
Our bags have a one-way valve and a zip. Squeeze the air out and close it after every use. A dark, airtight container works too.
Skip the fridge
Opening a cold container makes moisture condense on the beans. A cupboard away from the oven is better.
Freeze in portions
If you buy more than you can drink in a month, freeze single doses in small sealed bags and grind them straight from the freezer.
Buy whole bean
Ground coffee loses aroma within hours. Grinding just before brewing is the biggest single improvement you can make.
Notes from the roastery
Every recipe on this journal is tested at the roastery before we publish it. We brew it with at least two coffees, one light and one darker, and we change one variable at a time. If a step does not make a difference you can taste, we leave it out. Coffee should be simple to make well at home.
Three habits matter more than any gadget: weigh your coffee and water, grind just before brewing, and use fresh beans with a roast date on the bag. Get those right and most recipes will taste good on the first try.
Coffees to try
- Kenya Nyeri: blackcurrant, grapefruit, brown sugar
- Guatemala Huehuetenango: plum, toffee, almond
- Peru Cajamarca: red grape, cocoa, honey
Every bag carries its roast date. Most coffees taste their best between one and four weeks after roasting. Keep the bag closed, squeeze out the air, and store it in a cupboard away from the oven. If you buy more than you can drink in a month, freeze single doses in sealed bags and grind them straight from the freezer.