Green Coffee Beans StoresRaw coffee bean shops
It' advantageous to wind a elastic around the pouch to further protect the beans from the outside mist. Storage in non-metallic tanks or receptacles is not advisable. Roast coffee responds with plastics. Storage in closed jars is better than plastics (roasted coffee does not respond to glass), but an excessive amount of fresh water is enclosed inside the jar, which speeds up the stalling.
Keeping tip: Roast coffee should not be stored in the fridge. Coffee can smell foods and the cold, humid atmosphere tends to disintegrate the beans more quickly. When you cannot use the coffee within two to three week, it is advisable to place it in a closed box in the fridge.
It is a good analogue to deep-freeze storing to liken beans to a good piece of meat â it goes straight into the deep-freeze and comes out in good shape at a later date â but certainly not as good as before it has been deep-freezed. Coffee beans are freezed with approximately the same effect.
Beans can last for years. The beans are pale green at the first harvest. Even "dry processed" coffee will look browner and coarser - this is not necessarily harmful, but it is typical for the drying aroma. With increasing years the beans become less green and grayer.
Several beans, such as the Monsooned Malibar in India, are aging and look similar to groundnuts (light brown). Warehousing: When you are planning to use your green beans within a few month, the green beans in the bag are intact. The beans must âbreatheâ for longer shelf-life. Ideally they should be placed in linen or wool sacks and stored at a temperature of 80°C or below (but not too low!).
Coffee sacks made of coffee are sold at a very favourable prices and are ideally suited for warehousing. Ideally suited for green coffee is 60 degree B and approx. 60% air moisture. Over 60% air moisture can lead to hazardous mould fungus in beans. The beans are quickly dried out after one to two months under drought-condition, e.g. 20% air moisture, and the beans are prone to developing a "flat" aroma.