How to store your coffee: Lifehacks from «Jockey»

Roasted coffee is a delicate product. High humidity, light and contact with the air can damage the coffee and cause it to lose its flavour and aroma, so packaging is very important. It is well known that a loss of flavour in coffee is linked to the interaction of coffee particles with oxygen in the air, causing oxidation to take place.

To avoid this, vacuum packaging is used for ground coffee, while our packs of coffee beans feature a valve. If coffee packaging is not fitted with a valve, the coffee must be de-gassed — i.e. left to stand so that the carbon dioxide from the roasting process is released from the beans — before packaging (otherwise the bags will inflate and burst). However, during the de-gassing process the coffee beans inevitably come into contact with the air, which impacts the flavour and aroma of the coffee.

The valve prevents oxygen from entering the bag, while allowing the carbon dioxide produced after roasting to escape. As a result, the coffee has only minimal contact with the air, making this the best way to preserve the coffee’s flavour and aroma. Highly protective, multi-layered materials are used in order to protect the coffee from light and moisture.