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I keep my bean in the 'fridge and have done since I bought my Espresso machine over a decade ago.
It takes me a long time to use a bag of bean as I don't make good coffee every day and do a lot of Espresso-drinking in Cafes with mates.
A 500g bag lasts me about 8 - 10 weeks.
I am a "Wine Snob" who has been cellaring quality wine for about 45 years and I mention that to hopefully establish some credibility for my palate as I believe I can taste some of the subtleties of both wine and coffee.
I can detect NO deterioration in my bean over 10 weeks, stored carefully in the 'fridge.
By "carefully" I mean air squeezed out of the bag, seal engaged, and then the bag wrapped in a hand-towel and squeezed into a 'Coffee-Snobs' cotton bag. Bag placed in the bottom of the 'fridge. Why the towel and bag? Because it seems to work.
I drink strong Long-blacks and I am quick to pick up any trace of 'stale' in a coffee.
I only buy my bean from CS and occasionally from a local Cafe from whom I demand freshly roasted bean, so my bean is always within a week of roast by the time I get it.
I would be interested to hear whether any other Snobs handle their bean this way and whether they get good results. On the other side of that coin, I am saying that the life of a bean can be made a bit longer than the folklore suggests.
Freezing packages of bean did not work for me as I don't like putting frozen bean through my grinder and the 'fridge technique works just fine as the bean is only cool when it comes out of the 'fridge, and seems to come quickly back to room temp without attracting moisture from the air.
It takes me a long time to use a bag of bean as I don't make good coffee every day and do a lot of Espresso-drinking in Cafes with mates.
A 500g bag lasts me about 8 - 10 weeks.
I am a "Wine Snob" who has been cellaring quality wine for about 45 years and I mention that to hopefully establish some credibility for my palate as I believe I can taste some of the subtleties of both wine and coffee.
I can detect NO deterioration in my bean over 10 weeks, stored carefully in the 'fridge.
By "carefully" I mean air squeezed out of the bag, seal engaged, and then the bag wrapped in a hand-towel and squeezed into a 'Coffee-Snobs' cotton bag. Bag placed in the bottom of the 'fridge. Why the towel and bag? Because it seems to work.
I drink strong Long-blacks and I am quick to pick up any trace of 'stale' in a coffee.
I only buy my bean from CS and occasionally from a local Cafe from whom I demand freshly roasted bean, so my bean is always within a week of roast by the time I get it.
I would be interested to hear whether any other Snobs handle their bean this way and whether they get good results. On the other side of that coin, I am saying that the life of a bean can be made a bit longer than the folklore suggests.
Freezing packages of bean did not work for me as I don't like putting frozen bean through my grinder and the 'fridge technique works just fine as the bean is only cool when it comes out of the 'fridge, and seems to come quickly back to room temp without attracting moisture from the air.
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