How to Store Coffee Without Losing Its Aroma: 7 Common Mistakes

Even excellent beans will lose their aroma quickly when stored in the wrong conditions. Coffee reacts especially strongly to oxygen, moisture, heat and light. Good storage therefore has a direct effect on the taste of espresso, filter coffee and French press.

1. Leaving the bag open

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Once a bag is opened, the beans come into constant contact with air. Close it tightly after every use, ideally using the original valve bag or an opaque airtight container. Avoid an ordinary jar with a loose lid.

2. Keeping coffee next to the espresso machine

The counter beside your machine is convenient, but it is often warm and exposed to steam. Do not store coffee above an espresso machine, oven or kettle. A cool, dry cupboard away from the window is a better choice.

3. Light and moisture

Clear containers may look attractive, but light speeds up coffee ageing. The fridge is also not ideal for everyday storage: moisture and food odours can affect the beans.

4. Buying bags that are too large

Buy enough coffee for roughly two to four weeks. A large bag may seem economical, but each opening lets in more oxygen. Ground coffee is best bought in smaller packs, or ground just before brewing.

5. Grinding the whole bag

Ground coffee has much more surface area exposed to oxygen. Grind only the amount needed for one brew. Our coffee grind size guide can help you choose the right setting.

6. Using a wet spoon

Moisture can make coffee clump and weaken its aroma. Use a dry scoop and close the container immediately after measuring your dose.

7. Moving coffee between containers

Constantly opening, transferring and changing the temperature of coffee does not help freshness. Keep it in one airtight container and open it only when preparing a drink.

The simplest rule is to buy fresh coffee in a sensible quantity, store it airtight in a cool, dark place, and grind it immediately before brewing. This keeps the aroma clear for much longer.