Espresso Storage Myths; Freeze Your Modern Roasted Coffee And Other Popular Misconceptions

So you're finally tired of that tasteless black liquid you once called espresso, brewed from the finest cans of regular supermarket grits. You are financially outraged at the price of one cup of designer coffee at a coffee shop. It's time to take matters into your own hands!

So you are investing in the latest technologically advanced espresso coffee maker including your own bean grinder. Even NASA engineers would envy this little guy's bells and whistles. You'll splurge on a few pounds of the finest pure roast Arabica coffee the world has to offer.

You open the vacuum bag and release that incredible new roasted coffee flavor. Your eyes widen at the sight of all those shiny brown beans as you start grinding your first pound of fine espresso. You feel like a mad scientist as you tune every bell and whistle on your space age espresso machine, and you enjoy that achievement when you finish your first cup of homemade gourmet coffee. No more long queues and exorbitant prices in a nearby cafe!

Now it's time to store all those pounds of unopened packages of modern roasted coffee beans and the unused portion of the black gold you just ground. Then you will remember what your mother told you; "Freeze unopened beans and refrigerate freshly ground coffee."

At this point, it would be better if you just went back to the supermarket and stocked up on those all-purpose grinds you've come to hate. Having the best espresso beans and using the most advanced coffee brewing equipment will do little to get the best cup of coffee you desire if the beans are not handled properly.

Looking at the facts, we learn that the natural enemies of a refreshing roasted coffee are light, heat, and moisture. Keeping your espresso away from them will keep it fresh longer. Therefore, an airtight container stored in a cool, dry and dark place is the best environment for your coffee.

But why not a freezer, it's cool and dark in there?

That makes sense, but if so, why don't we find our supermarket espresso in the frozen food section?

That's why!

Espresso is porous. It is this feature that allows us to use oils and syrups to flavor coffee beans for those who love exquisite aromatic coffee. For the same reason, coffee can absorb aromas and moisture from the freezer. The absorbed moisture will spoil the natural qualities of your coffee and your expensive gourmet coffee beans will taste like they're in the freezer.

During the coffee roasting process, the beans release oils and essences to give the coffee its distinctive aroma. That's why your beans are shiny. These oils are more visible in dark roast espresso and espresso beans, and this is the reason these coffees taste so different. The freezing process will break down these oils and destroy the natural taste of the espresso. So if you don't mind frozen fish flavored espresso, you should avoid using the freezer to store gourmet espresso beans at all costs.

There are some exceptions to storing espresso in the freezer, but you have to be careful! Clean roasted espresso stays fresh for about 2 weeks. If you have more than you can use during this 2 week period, you can, and I close to say, freeze your espresso, but you must follow these steps:

Apply the Freeze Once rule. This means that once you take the beans out of the freezer, they should never go back. Constant temperature fluctuations will ruin your coffee. The frozen moisture in your espresso will melt and soak into the beans, breaking down the oils in the espresso and allowing unwanted flavors to be absorbed. When you put it back in the freezer, you repeat the process and destroy your expensive gourmet espresso.

Don't let in moisture! Remember that moisture is coffee's natural enemy. If you need to store a five-pound bag of coffee, divide it up into weekly servings. Wrap these portions using freezer bags and plastic wrap. If possible, suck out excess air from the freezer bag using a straw or vacuum sealer. Get your weekly serving when you need it and store it in an airtight container in a dry place like your pantry. And remember, don't put it back in the freezer!

So when is the best time to chill your coffee?

Simply put, never, unless you're running a scientific experiment on how long it takes to ruin a perfectly good espresso. The refrigerator is one of the worst places for coffee. The reasons not to freeze freshly roasted coffee apply here as well.

Debunking other popular coffee myths.

Grind all grains before storage. Absolutely wrong! Grinding espresso breaks the beans and their oils, exposes the beans to air, and causes the espresso to go stale much faster no matter how you store it. This is especially true for flavored coffee! For the best coffee taste, buy whole beans and store them in an airtight container in a dark place. Chop right before serving!

Vacuum packaging is equivalent to a refreshing espresso. Again, absolutely wrong. The coffee roasting process causes the espresso beans to release a by-product gas, specifically carbon dioxide. This outgassing process continues for several days after firing. To be vacuum sealed, the coffee must first release all of its CO² or else the bag will tear, meaning it must sit for several days before it can be packaged and shipped. This sitting around is starting to rob the espresso of its freshness. Vacuum packaging is best for pre-ground coffee, which we already know won't taste as good as freshly ground coffee. The best way to pack and transport is in sacks with a valve. The valve allows carbon dioxide and moisture to escape, but does not allow oxygen or moisture to enter. In this way, refreshing roasted espresso beans can be packaged and shipped immediately after roasting, which guarantees the freshness and taste of the coffee.

A quick look at ways to store your fine espresso

Whenever possible, buy new roasted coffee beans directly from the roaster.

Look for bags with a valve, not with a vacuum.

Store coffee beans in an airtight container in a dark place.

Grind grains just before brewing

Enjoy!

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