"Roasted coffee is loaded with natural oils and aromatic compounds - they're the whole reason you splurged on the good stuff in the first place. But as soon as the coffee is exposed to oxygen in the air, these compounds start to oxidize and break down. As more and more of the oils degrade in time, your coffee becomes flatter and flatter, up until you brew a cup and it tastes like nothing much at all."
"You need to take note of the roast date on your coffee package, and ensure that you use it within three months of that point, at the latest. There's good news, though. You don't actually have to choose between stocking your faved coffee and enjoying it. Store those beans right, and you can keep them fresh for longer without losing any of the quality."
"Instead of throwing the bag directly into the pantry, grab an airtight container. Ceramic with a rubber seal (like this Miicol storage canister) or stainless steel (like this large Veken coffee canister) both work great. The moment you get home, transfer your beans from the bag into the container. Find a cool, dark spot in your pantry or a kitchen cupboard away from the stove and direct sunlight, and you're golden - properly stored beans stay fresh for longer."
Roasted coffee contains natural oils and aromatic compounds that degrade when exposed to oxygen, causing flavors to oxidize and the brew to taste weak and dull. Flavor loss progresses over weeks; beans should be used within three months of the roast date, with optimal freshness within one month of roasting or purchase. Proper storage slows oxidation: transfer beans to an airtight container—ceramic with a rubber seal or stainless steel works well—and place it in a cool, dark pantry or cupboard away from the stove and direct sunlight. These steps preserve oils and aromas and extend usable freshness.
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