2010 Coffee Storage Census

K

Kay Bixler

Kay Bixler
Where do you keep your coffee beans for daily use?

a) Freezer
b) Refrigerator
c) Room Temp
d) Other

I'm looking for the definitive answer.
 
Espresso:
a) until it's time to open another 12 oz bag from CC and then it's c) till the bag is finished.
Drip:
c) La Colombe bought from WF as needed
 
At work: c) in s sealed crock
At home: a) in a sealed bag

Neither is perfect at avoiding degradation, but better than nothing.

Mark Lipton
 
I store my coffee at Rahsaan's. But, C, based on what people who Know Stuff tell me. Otherwise, A if there's long storage, though I try to buy on demand rather than stock up.

I haven't explored the difference between regular press coffee and "hard shake" coffee.
 
We used to do freezer-refrigerator, but then I read somewhere that temp didn't really matter and the key thing was to insulate the beans from the atmosphere. So now we keep ours on the counter in a lidded tin.

Perhaps I am too credulous.
 
I roast my own in a popcorn maker when I don't have good access to a roaster.

But otherwise at room temperature, air tight container.
 
originally posted by Tom Glasgow:
No one roasts their own?
Click to expand...

Thought about it, but I can get coffee roasted locally by a good roaster (Counter Culture) within days of it being roasted.

I store at C and do not buy in bulk so turnover is high. Maybe I'll start storing at E, cellar temp.

A is no bueno.
 
I read that room temperature is best and switched that from the freezer. (We get a new, freshly roasted bag from Blue Bottle at least once a week). My observation over a few months at room temperature is that the coffee did degrade significantly faster during the week when stored at room temperature, so I went back to the freezer. Use a screwcap jar to store the beans, thereby avoiding humidity issues.

At work, we have ground coffee stored at room temp in an airtight container, and it, too, degrades fairly rapidly.
 
Trying to keep ground coffee fresh is like trying to keep enough Beaujolais on hand.

Anyway, (c) for short-term/frequent access, (a) for long-term.
 
originally posted by MLipton:
At work: c) in s sealed crock
At home: a) in a sealed bag

Neither is perfect at avoiding degradation, but better than nothing.

Mark Lipton
Click to expand...

A+C
Sealed bag in a crock.

The cup when the bag is first opened is the best one, it losses flavor afterwards regardless of the storage.
 
originally posted by Arjun Mendiratta:
Trying to keep ground coffee fresh is like trying to keep enough Beaujolais on hand.

Anyway, (c) for short-term/frequent access, (a) for long-term.
Click to expand...
grind your own is the only solution to problem one
 
Ground coffee needs to be frozen, whole bean coffee needs to be kept at room temp sealed tightly. At least this is what the guys who who serve me coffee tell me, and they were able to get investors to throw money at them because they know their coffee.
 
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