Storing coffee correctly
Freshly roasted coffee quickly loses its aroma. With a few simple rules, it will stay aromatic for significantly longer.
Anyone who roasts coffee by hand knows: The aroma is not in the green coffee, but only develops during roasting. But just as quickly as it develops, it also disappears again – if the coffee is stored incorrectly.
Air is the greatest enemy
Oxygen causes the aromatic substances in coffee to oxidize. That's why coffee belongs in a tightly sealed container, preferably made of glass or metal. The packaging should be chosen as small as possible so that little air remains in the container.
Dark and cool, but not cold
Heat, light, and moisture accelerate the aging process. A dark, cool cupboard away from the stove and heater is ideal. The refrigerator, on the other hand, is rarely a good idea: when removed, moisture condenses on the beans.
Whole beans, finely ground
Whole beans retain their aroma significantly longer than ground coffee because the surface area is smaller. So it's best to grind them just before cooking or brewing – that makes the difference most audibly clear.