The Caffeinated Geek’s Guide to Storing Coffee Beans
Storing coffee beans for the long-term can mean very little kick in the taste and the caffeination effect for those of us who know the power of a good cup of joe. This is the reason why this article is so damn informative.
Once you have your coffee beans at home, the best indicator of freshness is aroma (at room temperature) and taste. A visual indicator is the amount of “bloom” when you pour the water over the coffee. Coffee roasting creates significant amounts of carbon dioxide within the bean. Grinding releases the CO2, which carries the aroma into the room. (Smells great, doesn’t it?) The remaining gas will be liberated as foam during brewing. Generally, the more bloom there is, the fresher the beans. (Geek note: the volume of CO2 varies among varieties. The range is three to 20 times the bean volume.)
All coffee is fresh when it comes out of the roaster. What happens later changes the freshness profile profoundly. The very best practice, of course, is to buy your beans weekly at a reputable shop that carefully monitors its inventories and refuses to sell beans past several days out of the roaster.
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