Brewing and Storing
a guide to brewing great coffee and storing your beans
To get the best from your coffee, purchase the amount you will consume in 7-10 days. Store your coffee at room temperature in a closed container. Do not store it in the refrigerator, as the changes in temperature and humidity are harmful, and the coffee can absorb the odors and flavors of whatever is stored nearby.
Our compostable natural kraft bags will keep coffee fresh if you observe the 7-10 day rule.
- A mason jar with lid works nicely to keep out the oxygen that contributes to staling.
- Glass is also easy to clean and doesnâ€™t absorb oils and odors.
- Our one-way degassing valve bags (for shipped and home-delivered coffees) are suitable for opened coffee so long as the bag is kept closed when not in use.
- If you are within the Bitterroot Valley, feel free to stop by the roasting facility and either refill your own container or purchase the amount you need and take it home in one of our compostable paper bags.
When does Coffee go stale?
Coffee loses its flavor and aroma over time. After three weeks, much of what makes specialty coffee fresh and desirable is gone. The flavor, the aroma, the brightness, all fade and the coffee goes stale. Darker roasts stale even more quickly due to the oily exterior of the beans and the additional chemical changes that occur in a dark roast.
Freezing coffee makes sense for internet customers who order larger amounts than they will consume in two weeksâ€™ time. However, there is a right way to freeze coffee:
- First, if your freezer smells, consider giving it a good cleaning, because the coffee may absorb the odor from its environment
- Second, put the unopened bag of coffee in the freezer.
- Third, remove the frozen coffee and let it get up to room temperature before grinding, if possible.
- Once the coffee comes out of the freezer, it should not be frozen again. Repeated freeze and thaw cycles encourage condensation which can ruin the coffee. If you purchase a large amount of coffee, break the purchase down into weekly amounts, rebag it in a freezer bag, and freeze.