Coffee Freshness and How to Store It

Like any other food, coffee beans need a bit of care. And just like fresh bread or good wine, how you treat them can really change the final result. So today, let’s talk about coffee freshness — what it actually means, why fresher doesn’t always mean better, and how to store your beans at home to keep every cup tasting great.

First, a little reminder: coffee is a fruit. Seriously. What we call a coffee bean is actually one half of a seed that grows inside a small, cherry-like fruit. That’s one of the reasons coffee can taste so sweet and fruity — if it’s treated right. But being a fruit also means that coffee is sensitive. Once it’s roasted, it begins to age, and if not stored properly, it can quickly lose its complexity and aroma.

A lot of people believe that the fresher the coffee, the better the taste. But at Orsa, we actually don’t use coffee that’s just been roasted. It might sound counterintuitive, but using coffee straight out of the roaster can lead to a disappointing result. Why? Because freshly roasted beans are still full of gas — mainly CO₂ — that was built up during roasting. This gas can mess with the brewing process and give the coffee a slightly “green” or vegetal taste.

Instead, we like to let our beans “rest” for a bit. Think of it like wine. Some wines benefit from being opened and allowed to breathe before drinking — it gives the flavours time to open up. The same goes for coffee. When it has a bit of time to chill after roasting, the acidity becomes clearer, sweetness comes forward, and the whole cup tastes more balanced.

For espresso, we usually recommend waiting up to three weeks after roasting. That gives the beans time to settle and release excess gas. For filter brewing, like V60 or French press, a week to ten days is usually enough. In both cases, rested beans give a much better cup than beans that are “too fresh.”

Now, let’s talk about storage. One of the most common questions we get is: How should I store my beans at home? The answer is simpler than you think — keep them in the bag they came in. If you’re buying specialty coffee, the bag is usually high-quality, airtight, and includes a one-way valve that lets gas out while keeping oxygen from getting in. That’s ideal.

There’s no need to transfer your beans into another container unless it’s specifically designed for coffee. Definitely don’t keep them in a jar without a seal, or a tin that lets in light or air. Also, avoid the fridge — it might seem like a good idea, but coffee easily absorbs moisture and odours, which can completely ruin the flavour.

The best place to keep your beans? In a dry, dark cupboard, away from heat, light, and anything smelly (like spices or cleaning products). Coffee is porous and will absorb surrounding scents, so storage really matters.

Finally, how much coffee should you buy at once? We recommend buying only as much as you’ll use in about 3–4 weeks. That way, your coffee stays within its peak flavour window. If you’re brewing a lot at home, maybe grab a 1 kg bag. If you’re drinking 1–2 cups a day, go with 250g at a time. 

And remember: if in doubt, ask your barista. People who work with coffee professionally have usually tasted hundreds (if not thousands) of cups and can guide you toward the best timing and storage approach for your brew setup.

At Orsa, we roast in small batches, label every bag with a roast date, and make sure the beans reach you when they’re at their best. We also love talking about coffee, so if you ever need advice, just reach out or stop by one of our shops.

Until then — enjoy every sip and be cool.