Coffee is a seed from the cherry of a coffea plant, it's processed into green coffee and transported to coffee roasters all over the world to be roasted, packed and sent off to you!
It's important to know this because coffee has different windows of freshness along the way of it getting to you, for instance when coffee cherries are picked harvest window is about a month but peak freshness only lasts for about 3-7 days and the quality starts to quickly decline after this window.
Coffee Freshness At Different Stages
Once picked cherries have to start being processed instantly and the window for this is about 6-24 hours and after 24 hours there is a higher risk of defects presenting from uncontrolled fermentation and microbial activity.
However, after the coffee beans have been processed you're left with what's known as 'green coffee' or 'green beans'. These green beans are processed coffee beans with a moisture content of around 10-12% and are considered stable to be shipped all over the world to be roasted.
Storing Green Coffee Beans
Green coffee beans are considered peak freshness for 12-24 months, are deemed an acceptable quality at 24-36 months and after 36 months are noticeably loosing freshness and quality. The conditions to store green coffee before roasting is in a vacuum sealed bag, possibly even nitro flushed and frozen in the freezer. While this is only practical to do for extra rare coffees that need to be preserved before roasting, a more practical approach is to use Grainpro bags.
Now on to Roasted Coffee Beans
When coffee beans are roasted they are heated to around 190-240ºc depending on the roast profile. When roasted it's predicted that there are over 1,000 volatile compounds produced mainly by the Maillard reactions when roasting. These help give coffee the flavours and aromas we know coffee to have.
Resting Coffee Beans After Roasting
A common misconception is that as soon as coffee is roasted it's at peak freshness, while the sentiment that coffee is at it's freshest as soon as it's roasted is true, coffee is actually at it's best for brewing at around 5-7 days from it's roast date (depending on coffee roast / brew method and many other variables).
Coffee roasters know this and as soon as coffee beans are roasted and cooled they are often left to sit and rest in big buckets with the lid's left ajar, this exposes them to fresh oxygen and helps to give the fresh coffee beans a chance to rest (after all it's been a big day for them, they've been through a lot). Most roasters typically let coffee sit for about 1-2 days before packing them into their retail bags or sending them off to their wholesale cafe partners.
When is Coffee's Peak Freshness?
This is the million dollar question. We touched on this before and mentioned that roasted coffee's peak freshness is around 5-7 days after roasting and continues for the next 1-2 weeks after this.
While this is true for most coffees, it's a generalisation and you can delve deeper into this
How to Prolong Coffee Bean's Peak Freshness?
So we know that coffee beans peak freshness is around 1 week after roasting but how do we know the exact day and how to lock coffee in at it's peak?
Your best bet is to have a conversation with your roaster, chances are they will be able to tell you the best time frame your coffee is at it's peak, after all they are the most familiar with the coffee!
There is a better way, well it's certainly more accurate and reliable but it can be pretty finicky and wasteful. Buy a bag of beans, brew that coffee every day until it starts to taste like it's loosing freshness. After you do this you will know when your coffee's tasting at it's peak, the obvious downside to this is that you drink an entire bag of coffee at it's freshest period just to find out when it's starting to loose freshness.
To lock in your coffee at peak freshness we have to minimise all of the variables that age coffee beans. This means keep coffee away from Oxygen, direct light, moisture and heat.
If you can freeze and vac seal your super special coffees go for it! but if you're just looking to prolong the life of your coffee beans to enjoy throughout it's peak freshness that's when a coffee canister is your best bet!
Different Coffee Bean Storage Methods
Coffee Canisters
A dedicated coffee canister is the most practical and effective storage solution for everyday coffee drinkers. A good canister is opaque, airtight and designed to minimise oxygen exposure, often using a one-way valve or internal vacuum mechanism.
By reducing oxygen, light, and temperature fluctuations, a coffee canister helps slow down oxidation, which is the main driver of coffee staling. While it won’t stop ageing entirely, a quality canister can meaningfully extend the window where coffee tastes vibrant and at it's peak, especially once the original bag has been opened.
Vacuum Sealed Coffee
Vacuum sealing is one of the most effective ways to preserve coffee freshness because it almost entirely removes oxygen from the environment. When done properly, it can significantly slow oxidation and aroma loss. This method works best for longer-term storage, particularly if you’re portioning coffee into multiple sealed bags and only opening one at a time. The downside is practicality vacuum sealing is time-consuming, requires equipment, and once a bag is opened, the benefits are lost unless resealed. It’s excellent for preserving special coffees, but less convenient for daily use and a massive waste comparatively to coffee canisters which lasts years.
Single Dose Coffee Tubes
Single dose tubes are designed to store individual brewing portions, usually 15-22g per tube, sealed away from oxygen and light. This method is especially popular with home espresso brewers and single dose coffee grinders. By isolating each dose, you prevent repeated exposure to air every time you open a bag or canister. While it’s one of the most effective ways to preserve freshness once coffee is at its peak, it requires upfront prep time and additional storage space. It’s a great option for people who value precision and consistency over convenience.
In The Bag
Keeping coffee in its original bag is perfectly acceptable if the bag is high quality meaning it’s thick, has a one-way valve, and can be sealed tightly between uses. Many modern coffee bags are designed to protect coffee reasonably well for short periods. The main downside is that each time you open the bag, fresh oxygen rushes in and accelerates staling. This method works best if you’re going through coffee quickly (within 1-2 weeks of opening) and storing it somewhere cool, dark, and dry.
Freezing Coffee Beans
Freezing coffee is the most effective way to preserve coffee at peak freshness for long periods if done correctly. Coffee should be vacuum sealed (or very tightly sealed) before freezing to prevent moisture absorption and freezer odours. When frozen properly, coffee ageing slows dramatically, allowing beans to retain flavour for months. The key rule is to avoid repeated freezing and thawing, coffee should be frozen in portions and only removed once. While not necessary for everyday coffees, freezing is an excellent option for rare, expensive, or seasonal coffees you want to enjoy over time.
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