You'd be surprised how many people spend good money on decent coffee and then leave it sitting open on the worktop for three weeks. Coffee goes stale. It's not complicated, but a bit of care makes a real difference to what ends up in your cup.
The enemies of fresh coffee
Four things kill coffee flavour: air, moisture, heat, and light. That's it. Protect your coffee from those four and you're sorted.
Once coffee is roasted, it starts releasing CO2 and slowly losing its flavour. Ground coffee goes stale faster than whole bean because there's more surface area exposed to air. This isn't a reason to panic - it's just a reason to store it properly and use it within a reasonable timeframe.
How to do it right
Keep it airtight. The bag it came in is fine as long as it's got a resealable zip and a one-way valve (ours do). Squeeze out the excess air before you seal it. If you want to use a separate container, go for one with an airtight seal - ceramic, stainless steel, or a proper coffee canister. Avoid clear glass jars unless they're in a dark cupboard.
Keep it cool and dry. A cupboard away from the oven, kettle, or any heat source. Room temperature is fine. You don't need anywhere special.
Keep it dark. Light degrades coffee, especially in clear packaging. A cupboard or drawer is ideal.
The fridge and freezer question
This comes up a lot. The short answer: don't put coffee in the fridge. Ever. Fridges are damp and full of other smells, and coffee absorbs both. You'll end up with beans that taste vaguely of last night's dinner.
The freezer is more nuanced. If you've bought more coffee than you can use in a few weeks, you can freeze it in a completely airtight container. But only freeze it once - don't keep taking it out and putting it back. The condensation that forms when it thaws is the problem. For most people, it's easier to just buy the right amount and use it fresh.
How long does coffee stay fresh?
Whole beans: At their best within 2–6 weeks of roasting. Still perfectly good for 2–3 months if stored well, but the flavour will gradually flatten.
Ground coffee: Use within 2–3 weeks of opening for the best taste. After a month, you'll notice the difference. This is the main argument for buying whole beans and grinding as you go - but we know that's not practical for everyone, and fresh-ground from a good roaster (stored properly) beats months-old whole beans any day.
Our coffee bags are packed with one-way valves that let CO2 out but don't let air in. Once you open the bag, reseal it tightly after each use and you'll get a few good weeks out of it easily.
For businesses
If you're going through coffee quickly - a busy cafe might use a kilo a day - storage is less of a worry because nothing's sitting around long enough to go stale. Just keep your stock in a cool, dry place and rotate it properly (first in, first out).
If you're a smaller operation, order more frequently in smaller amounts rather than keeping a big stockpile. We deliver quickly and reliably - that's kind of our thing.
Want to know more? We stock airtight storage containers in the shop, and David's always happy to advise on ordering schedules so you're never stuck with stale stock.