Buy Coffee In Short Supply To Ensure A Fresh Brew

We've talked about ways to prepare a good cup of coffee, but another secret to a good cup is to not over-buy coffee or store it in the fridge or freezer. Coffee has a short shelf-life and should be purchased and consumed as such.Photo by L.K.

Storing coffee in the fridge or freezer is a surefire way to make sure it soaka up the moisture and odours from its surroundings, and wind up tasting grassy and bitter when finally brewed. Carolyn Malcoun of Eating Well Magazine suggests instead that you treat coffee like any product that goes bad quickly: buy a 5-7 day supply, consume it, and then buy more when you run out instead of treating coffee like a bulk product. In the interim, keep your coffee in an airtight, sealed jar in a cool, dry and dark place. She's right: the oils in coffee go rancid quickly, and keeping whole beans in moist places is a ticket to a bad cup.

The freezer/fridge idea is just one of the coffee preparation myths she busts in her list, so if you're looking for an easy way to a better cup of coffee, the whole list is worth a look. How do you store your coffee? Share your tips in the comments.

EatingWell: To Freeze Coffee Or Not? 7 Myths About Making Coffee Answered [Huffpost Food]


Comments

    How Long is Coffee on shelf in the Stores?

    Ok I admit I am a vandal and buy preground - store in a plastic opaque jar.

      Buy your coffee directly from a smaller roaster rather than from the supermarket/store.

      Guaranteed freshness and better taste...
      What town/city in you??
      We might direct you to a good local or buy from a place that ships as well.

    It's also worth noting what beans that have gone off smell and look like:

    - the beans are off if they look and feel oily to the touch.
    - They're also off if they smell a little like burnt rubber.

    Can't describe what a coffee made from off beans tastes like... there are no words.

      BUT: If you buy decaffeinated or a dark roast they are more oily

    The "sheen" of oil on a bean isn't anything to do with whether they're stale or fresh, in fact freshly roasted dark-roast beans have the strongest sheen.
    The oily sheen comes from roasting the beans at high temperatures towards the end of a roast, which forces the oils out of the bean, which then gently "sizzle" on the outside. That is what creates the sheen.
    Beans are generally best the day after they're roasted, and start to lose some of their flavour about 5 days after they're roasted, when kept in a 1 way valve container. If you vacuum pack them, they're good for about 2-3 weeks.

    Oh, and the best way to tell if they're fresh? Put some in an airtight plastic bag (squeeze as much air out as you can). If you come back a few hours later and there's gas in the bag, they're still pretty good. If there's no gas, they've been hanging around a while. (Most beans outgas to some degree for about a week after roasting)

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