Freshness And Storage

Roast date tells you when the coffee was roasted. Expiry date tells you when the seller thinks it is still acceptable. For quality, roast date is more useful.

Coffee does not become dangerous quickly, but it loses aroma. Old coffee often tastes flat, papery, woody, or dull.

Right after roasting, coffee releases a lot of carbon dioxide. Brewing too early can taste uneven, gassy, sharp, or unstable.

As a broad starting point, many filter coffees taste good after 5 to 14 days of rest. Dark roasts may be ready sooner. Very light roasts may improve after longer rest.

Keep beans in an airtight container or the original resealable bag if it seals well. Store them away from heat, sunlight, and moisture.

Do not store daily-use beans in the fridge. Fridges are humid and full of smells. Coffee absorbs odors easily.

Freezing can work well for beans you will not use soon. Portion the coffee, seal it airtight, and avoid opening the frozen container repeatedly.

Let a sealed portion come to room temperature before opening it. That helps avoid condensation on the beans.