home roasting coffee

Coffee Freshness: Don’t Believe the Myths

When is a coffee ‘fresh’? And how can we extend the shelf life of coffee to enjoy the freshness at home? Here’s the best practice.
Asser Christensen
Asser Christensen
Licensed Q Arabica Grader, M.A. Journalism

Coffee freshness has become a controversial topic among coffee professionals. It used to be one of the few things we could all agree on, but this is no longer the case.

Personally, I have changed my opinion somewhat over the last couple of years.

There’s no doubt that freshness still matters. It’s just that the debate has become a lot more nuanced than it was previously.

In the following article, I’ll walk you through different scenarios so that you can brew the freshest (and most tasty) coffee at home.

How long do coffee beans stay fresh?

Most people never think about it, but coffee is an agricultural product. Even though you can store it for a while, eventually it will lose some of its inherent qualities.

Try to think about bread for a moment. You can store flour for an extended period without any noticeable loss in quality. Depending on the conditions, it should stay good for 1-2 years. However, once you bake it, the rate of deterioration increases rapidly. Freshly baked bread is only at its peak for 24 hours.

Would you consider eating a loaf of bread that was baked half a year ago? Probably not. In many ways, coffee is similar, although not quite as extreme a case as bread.

Here are some rules of thumb when it comes to coffee freshness:

  • Green coffee: Will stay fresh for about 18 months, depending on the storing conditions.
  • Roasted coffee: Can stay fresh from one week and up to two months, depending on packaging and roasting style.
  • Ground coffee: Whole beans will retain more volatile aromas. Grinding the coffee will make it lose its freshness within hours, if not minutes.

Can coffee be too fresh?

When specialty coffee started out — just 15 years ago — one of the selling points was the idea of freshness. Back then, that was a rather novel idea.

Everybody was drinking supermarket coffee, and that stuff would often be sitting on the shelf for up to a year. Freshness was an easy way to stand out.

The maxim in specialty coffee thus became “the fresher, the better.”

This idea trained people to look for coffee that was roasted within just a few days. The prevailing belief was that after a de-gas period of 24-48 hours, where the beans would release carbon dioxide built up during the roast, the coffee would be at its peak flavor-wise.

However, in recent years, a lot of roasters have started to claim that coffee can actually be “too fresh” and that their coffee needs additional resting time. I haven’t seen any actual science to back up this idea, but it seems to be getting traction in the homebrewing community.

This idea seems to be especially prevalent when it comes to ‘Nordic’ light roasts. These incredibly light roasts tend to be acidic and vegetal if they are brewed right after roasting. Waiting a few weeks can make them more mellow.

So when we talk about freshness, we need some nuance. We need to look at more than a roast date. We also need to consider the roasting style.

  • Ultra light roasts: tend to peak 14-30 days post-roast
  • Medium to dark roasts: At peak from 3-14 days after roast

We need to keep in mind that there are many variables in coffee; bean density, roasting style, and your brewing method.

What’s ‘too old’ and ‘too fresh’ will depend on all these things. For example, when it comes to espresso, you should move your time scale some days or even weeks. Freshly roasted coffee tends to create way too much crema.

How to keep coffee beans fresh at home

There is yet another aspect of freshness that we need to consider, and that is the packaging and storage of the beans post-roast.

If you roast some premium coffee and put in a brown bag, it’s going to lose its freshness fast.

However, if you take the same coffee and put it in a nitrogen flushed bag, it will stay fresh a lot longer. Oxygen is the enemy of coffee freshness, and preparing the coffee this way extends the shelf life. Many of the best roasters use this technology when packaging coffee today.

However, this also adds yet another layer to the complex debate about freshness.

Remember, when you open the bag at home, you ruin the stable environment inside the coffee bag, and the coffee should probably be consumed within ten days after that.

How to keep coffee beans fresh at home
My favorite way to store coffee at home is to keep it in the original packaging and squeeze out all the excess air.

Then I put it inside an air-tight jar. It isn’t as good vacuum packing or nitrogen flushing, but it does slow down the staleness.

Does freezing coffee beans keep them fresh?

Yes, coffee can actually be frozen with excellent results. In certain situations, it’s merely the only decent option. Let’s say that you suddenly get some bags of coffee, and you’re not able to consume them within the next months because of travel.

In that case, the freezer is your best bet if you want to retain freshness. It’s certainly way better than just keeping them it in the cupboard.

How to Freeze coffee:

  1. Coffee very quickly absorbs odors and moisture. For optimal results, keep it in the original sealed and nitrogen flushed/vacuum-packed bag. If not, put it in an air-tight container before freezing it.
  2. Take the coffee out of the freezer at least 12 hours before you intend to consume it. Let the whole bag thaw simultaneously.
  3. You should under no circumstances store coffee in the refrigerator or freezer, and take it out scoop by scoop. Dramatic temperature swings will create condensation.

Conclusion

A lot can be said about coffee and freshness. I think it’s important to remember that freshness exists on a sliding scale, where you also have to consider roasting style, packaging, storage, opening date, and your intended brew method.

It’s too easy to say that coffee should be consumed within the first ten days; there are definitely exceptions to the rule.

On the other hand, you should also remember that coffee is a biological product that undergoes changes. If you think about it this way, it’s actually possible to enjoy the subtle differences that appear in the coffee over a span of weeks.

No, coffee is definitely not like wine or brandy. It shouldn’t be aged. But there will be some interesting developments from day 4 to day 28. You might even have to change your grind size and water temperature as the coffee ages.

When you start to understand this development, and work with it, instead of against it, you have come close to coffee enlightenment. This is the ‘Tao of Coffee.’

about the author

about the author

Hey, I’m Asser Christensen from Denmark – the founder & editor of this site.

I have been crazy about caffeine for almost as long as I can remember. Today, I’m a licensed Q Arabica Grader and full time coffee writer.

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