Roasted coffee is at its best between one and four weeks after roasting. After that, it doesn’t go bad: it goes flat. Here is how to keep its aromas as long as possible.

1. Away from air

Oxygen is the first enemy of aroma. Close the bag tightly after each use: our bags have a valve that lets carbon dioxide out without letting air in.

2. Away from light and heat

A glass jar in the sun looks lovely, but it is fatal. Choose a cupboard, away from the oven and the hob.

3. No fridge

Cold doesn’t help: every time you take it out, condensation dampens the beans, and the coffee picks up the smells of the fridge.

4. Grind at the last moment

  • whole beans: three to four weeks of aroma;
  • ground: about ten days;
  • ground just before brewing: the best of your cup.

Buy a little, but often: that is the golden rule of freshness.

No grinder? We grind your coffee when we ship it, to suit your brewing method: see our coffees.