You just bought an amazing bag of coffee, fresh, aromatic, full of promise.

 But without proper storage, even the best roast can lose its soul in days. Here’s how to protect your beans (and your brew).

1. Air is the enemy.

Oxygen breaks down flavor compounds fast. Once the bag is opened, transfer your beans to an airtight container — preferably one with a one-way CO₂ valve.

2. Light kills freshness.

Use opaque containers. Sunlight or even kitchen light can degrade the oils and delicate aromatics.

3. No fridge. No freezer.

It might sound logical, but fridges are humid and full of smells. Coffee absorbs moisture and odors — so unless you're vacuum-sealing and deep freezing long-term, keep it at room temperature.

4. Grind just before brewing.

Whole beans stay fresh longer. Grinding accelerates oxidation — so only grind what you need, when you need it.

5. Buy smaller, buy fresher.

It’s better to buy a 250g bag every two weeks than a kilo every two months. Fresh roast = full flavor.

Proper storage = better brews. Respect your beans and they’ll respect your taste buds.