Contrary to popular belief, coffee is a sensitive product and acts like a sponge. It should not be handled too roughly, at the risk of losing its natural qualities and those developed during roasting.
Enemies of coffee - n.m.
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Oxygen, a source of oxidation responsible for the loss of oils and therefore aromas.
- Extreme temperatures, and especially significant temperature changes causing thermal shock, thus degrading the aromas. Do not store your coffee near a radiator or an oven.
- Light, although less aggressive for coffee than oxygen, light can degrade your coffee in a few days.
- Humidity: be careful that the environment where you store your coffee is not too humid.
Thus, you understand why you should not fill the reservoir (or hopper) of a grinder or a coffee machine with an integrated grinder, however tempting it may be.
Protections - n.f.
To optimize the protection of coffee against these factors, there are 2 complementary solutions:
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The original packaging: at Celsius, we protect the coffee in a completely airtight bag, with a degassing valve so that the fresh coffee can release excess C02, without letting in ambient air, which would contribute to premature oxidation. The bags can be hermetically reclosed thanks to the zip. We also offer glass or plastic vials for micro-lots, which allow for excellent preservation. We have never had any issues with accidental uncorking due to fresh coffee being put in a bottle.
- An airtight container: once the coffee has released excess C02 in its original packaging after a few days, it is advisable to use an airtight stainless steel or ceramic container to extend the shelf life of your coffee. We recommend the Airscape® brand, a market leader. If space allows, do not hesitate to put the original packaging in this container for double protection. At 12, rue des Capucins, we use these Airscape containers to store our espresso coffees and thus have a wide selection.
Storage - n.f.
And to make coffee last even longer? The freezer can be considered, unlike the refrigerator.
- The freezer: The topic is debated within the specialty coffee community. At Celsius, we strive to tell you what we have tested ourselves. We have repeatedly compared the same coffee roasted several months ago, one frozen and the other exposed to the air, and obtained radically different results. Frozen coffee retains most of its aromas, although it is always better to consume it fresh, while coffee left for several months in the open air degrades severely to reveal unpleasant aromas. The freezer appears to us to be a very good long-term storage solution. Given that roasted coffee contains little moisture, its preservation in the freezer will not fundamentally change it but will considerably limit its aging and freeze it at a given moment. In our workshop, we always store micro-lots in the freezer, which allows us to enjoy certain coffees months after we have stopped selling them.
- The refrigerator: here, however, the coffee will absorb unwanted moisture, which will dilute its aromas. The spongy nature of coffee will also cause it to pick up the tastes and smells of the various foods in your refrigerator. We are not particularly fond of coffee flavored with Reblochon, but no judgment if that's your thing.
One piece of advice, however, is to prioritize frequent purchases of freshly roasted coffee, rather than storing large quantities in your cupboards.