Unsurprisingly, the key to brewing a better cup of coffee at home is the way you treat your beans. Because you only get out what you keep in.
Look, I’ve got 20 years of coffee drinking on the guy who originally wrote this article. And we know a lot more about coffee today than we did a few decades ago, so it only seems right to update, repair, and renovate the groundwork for a better cup of coffee.
- Buy whole beans in small pouches — only what you’ll use in a week. Coffee beans are like wine, once the air is in, time starts ticking away. Honestly, even if you keep the bag’s factory seal intact and stash it away from heat, peak quality will begin to dissipate after three weeks.
- Neither the refrigerator nor the freezer is an acceptable option for storing beans. Condensation is even worse for coffee beans than air contact.
- Beware beans in open bins, where light, air, and moisture can degrade quality.
- Depending on who you ask, there are between three and 25 roast styles. Some roasters only deal in light, medium, and dark, while others might go light, medium, medium-dark, then dark. If you go really crazy, you could say light, cinnamon, New England, American, medium or “city,” full city, French, Italian, and Spanish, which basically means burned. If you want to taste the bean, I say go light to medium. And remember, caffeine levels drop as the roast level darkens.