How to store coffee so it keeps its aroma
Four things take the aroma out of coffee: air, humidity, light and heat. Protecting it from those four is practically all there is to know.
Air
This is the big one. Every time the bag is opened, fresh oxygen gets in, and already-ground coffee suffers faster because it has far more exposed surface.
Close the bag properly after each use. If it has a valve, do not cover or pierce it: it is there to let gas out without letting air in.
Humidity
Coffee absorbs moisture from the air, and odours along with it. Keeping it near the sink or unprotected in the fridge is a bad idea on both counts.
Light and heat
A clear jar on the windowsill looks lovely and is one of the worst possible places. So is the shelf above the stove, where heat rises every time someone cooks.
A cool, dry, dark place, in a well-sealed package. That is all.
If you buy whole bean, grind only what you are about to brew. It is the single most effective measure, and it costs nothing.
How much to buy
Ideally, buy an amount that matches how much you drink. A large bag that stays open for months loses more than it saves. That is why we offer sizes from 60 grams up to a kilo: so everyone can find the one they finish in time.
Method and recommended recipe
| Method and coffee | Coffee | Water or drink | Grind and guide |
|---|---|---|---|
| Filter cup | 15 g | 250 ml | Grind at brew time |
| Drip maker | 60 g | 1 L | Medium |
| French press | 30 g | 500 ml | Coarse |
| Sunrise as espresso | 18 g | 36 g out | Fine |
| Europeo as espresso | 18 g | 36 g out | Fine |
These recipes are starting points. Adjust them to your grinder, your equipment, your local water and your taste.
These recommendations apply to all our lines, including Sunrise and Europeo, the coffees we use for espresso.
New article, straight to your inbox
Growing, roasting and brewing, written by the people who do it on the farm. No offers, no noise.
