How to best store whole bean and ground coffee

Good coffee can be ruined by poor preservation. If you are a roaster, how you deliver coffee to your customer directly influences their experience and your brand's image. We explain the keys to preserving whole bean and ground coffee.

Why coffee loses its aroma

Coffee is very sensitive to four factors: oxygen, humidity, light, and heat. Each one accelerates the loss of aromas and oxidation. Protecting coffee from all four is the basis of good preservation.

Ground coffee oxidizes faster than whole beans

When coffee is ground, the surface area exposed to the air multiplies, so ground coffee loses freshness much faster than whole beans. That's why it's ideal to grind just before brewing, and if sold ground, to package it with maximum protection.

Why an opaque bag helps

Light degrades coffee aromas. An opaque bag with an aluminum layer completely blocks light, unlike transparent containers, which allow radiation to pass through and accelerate deterioration.

Why the zip helps after opening

Once the bag is opened, the resealable zip closure reduces air entry with each use, keeping the coffee fresh for longer than a poorly sealed bag.

Why the valve is important for freshly roasted coffee

The degassing valve allows CO₂ to escape from freshly roasted coffee without letting oxygen in. It allows for packaging immediately after roasting and prevents the bag from swelling.

Avoid transparent containers in the light

Although aesthetic, transparent glass containers exposed to light are among coffee's worst enemies. If you use a container, make sure it's opaque and airtight, and keep it away from light and heat.

Recommendation for roasters

Delivering coffee in a professional bag—with a valve, zip closure, and high barrier—not only preserves the product better: it improves the customer experience and conveys care. If you sell freshly roasted coffee, such a bag protects your product and your brand. Check out our 250 g bags, 1 kg bags, or customized bags.