Comments to Ken's Korner From Bryce in Kona Regarding Coffee Storage

Published in BCE Issue No. 3, June 9, 2000

Coffee Storage Tips (See June 2 Issue - See Below))

I think a lot of home roasters eventually discover the phenomenon you describe. You need to let the coffee sit out and de-gas and do whatever else it does to develop that full flavor. I remember thinking: "Wow, I have discovered something no one ever told me about roasted coffee". That was before I got on the net with all the other home-roasted coffee freaks. I'm still learning.

Caution, though, if your storage area is not air-conditioned and your weather is very warm and humid, do not let your fresh roasted coffee sit out too long. Heat and humidity together accelerate staling. I live in tropical Kona and compromise by leaving the coffee for most of a day and then storing it in a VALVED BAG in the freezer. The flavors continue to develop in the freezer, but it takes about 4 days.

About storage in the freezer. In a post I just made to Ken about resting and storing coffee, I described my practice of storing roasted coffee beans in the freezer in the one-way valved bags I save from various coffee roasters, and the rapid staling problems you encounter in warm, humid climates. I stopped using Gevalia's nice ceramic coffee storage jars in the freezer because in my climate they attract runnels of dew as soon as they come out of the freezer, and so much moisture cannot be good for the coffee. The bags attract some condensation, too, but not so much and warm up quickly.

A saving grace in all this is that home roasters usually don't roast more than about a week ahead, and leaving coffee out in open Carolina summer heat excepted, any protection you give it will help it keep for such a short time.
Bryce in Kona