Short answer: keep beans in the sealed bag, somewhere cool, dark and dry, and use an opened bag within about a week to ten days. Do not refrigerate, do not decant into a clear jar, and do not fill the hopper for the whole day.
Short answer: keep coffee in its own sealed valve bag, cool, dark and dry, and use an opened bag within roughly seven to ten days. Do not put beans in the fridge, do not decant into clear jars on a sunny counter, and do not tip a full day of beans into the hopper first thing.
The four enemies are oxygen, moisture, heat and light, in that order. Unopened, a nitrogen flushed valve bag protects coffee for months. Opened, the clock starts and the aromatics go first, which is why week old coffee smells fine but tastes flat.
The fridge is the classic mistake. Coffee is hygroscopic, so it draws moisture and odours out of the air, and repeated condensation cycles do more harm than a few days on the shelf ever would.
On a busy site, the practical fix is stock rotation rather than clever containers. Order little and often, label bags with the open date, use oldest first, and only put in the hopper what you will use in a few hours.
If your current supplier forces a large minimum order that outruns your usage, that is a freshness problem as much as a cash flow one. Our trade accounts start from 6kg so you can order to your actual volume.
Flavour holds well for roughly seven to ten days in a resealed bag. Beyond that it is still safe, it just tastes progressively flatter.
Unopened bags freeze reasonably well for long term storage. Never refreeze, and let the bag come fully to room temperature before opening to avoid condensation.
Yes for fresh roasted coffee. The valve lets carbon dioxide escape while keeping oxygen out. We pack with valves as standard.
Enough for one to two weeks. Our trade accounts begin at 6kg, so you can match order size to real usage rather than to a supplier minimum.
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