Registration completed. Check your e-mail
E-Mail Error
Accepts the conditions otherwise you can enjoy the interactive services of the site and the newsletter service
E-mail already registered
Thank you for contacting us. We will respond as soon as possible
+39 0362621377

Coffee storage at home or at workplace

A few practical advices to store coffee and keep it intact
Home / Abccoffe / Coffee storage at home or at workplace

Coffee storage at home or at workplace

Not everybody knows how to keep coffee and its taste fresh over time and it’s never enough to draw your attention to the negative impact of a bad storage.

Over time a number of misconceptions has developed on coffee storage and our aim is to provide practical advices on how to store coffee and what you should avoid, such as storing your coffee in the fridge or in glass jars that will bring to results that are exactly the opposite to the desired ones.

  1. Buy coffee beans not ground, anytime is possible
    It is best to grind coffee right before extraction. Using a hand grinder at home is a gourmet practice, that gives great and immediate results and that could really surprise you and your guests.
  2. Store coffee in a non transaparent container
    Coffee should be protected from air, moisture and light. It is ideal to use a container that does not allow light and that seals adequately coffee from the outside.
  3. Store coffee in a place that is dark, cool and dry
    Keeping coffee in a glass jar on a counter in your kitchen is cool but it is not a good idea at all as it will be exposed to light, moisture and heat. Keep your coffee in a place that is not affected by air and sources of moisture, light and heat.
  4. Buy a quantity that is sufficient for not more than one month
    After a month, your coffee will have lost much of its aromas. It is therefore ideal buying it in small quantities that are sufficient to satisfy your short period needs.
  5. Do not store in the freezer
    Coffee oils are an essential part of it and are broken down by freezing the coffee.
  6. Do not store in the fridge
    The fridge is the best place to generate humidity and is full of flavors that are absorbed by the coffee. Not bad your coffe with seafood flavours, isn’t it?

The yellow Caffè Ernani tin can is the ideal choice to keep it fresh and you can find it at our cafè or at selected bars that serve Caffè Ernani. Soon it will also be available on our website. To know when sign up to the Caffè Ernani newsletter.

Recent Posts

Leave a Comment

Start typing and press Enter to search

Caffè Lavato e Naturale Quanto sono importanti le tecniche di lavorazione del caffè e quali sono i loro effetti?   I chicci di caffè sono i semi (normalmente due) contenuti nella ciliegia (nota come drupa) prodotta dalla pianta di caffè.   Prima di essere tostato, il chicco deve essere separato dalla polpa del frutto che lo circonda.  I metodi per ottenere questo risultato sono (i) naturale, (ii) lavato e (iii) semi-lavato   Nel metodo lavato, o umido, delle macchine spolpano il chicco, lasciandolo coperto di una membrana gelatinosa. In questo stato, i chicchi vengono lasciati a fermentare per alcuni giorni in vasche riempite di acqua. I chicchi vengono poi ripuliti e selezionati con acqua all’interno di piccoli canali conservando il solo pergamino, per poi essere asciugati, come vedremo nel metodo naturale.  Nel metodo naturale, il più tradizionale, il chicco viene essiccato per alcune settimane, steso al sole su ampie superfici asciutte e movimentato per evitare la fermentazione. Rimuovendo la polpa essiccata delle ciliege, si ottiene il chicco ripulito e integro.   Nel metodo semi-lavato, si procede alla separazione del chicco della polpa con un processo meccanico ad acqua che lascia il chicco avvolto nel pergamino. Il chicco viene poi essiccato e liberato dal pergamino con un processo meccanico.  Gli effetti delle principali tecniche I caffè lavorati con tecnica lavata subiscono un processo di fermentazione che ne caratterizza profondamente il gusto. Il caffè è più fresco, maggiormente acido e con profumi più intensi.   I caffè essiccati al sole con la tecnica naturale hanno invece maggior corpo dei caffè naturali, ma, subendo una minore fermentazione, hanno note meno acide e i profumi risultano meno esaltati.  I caffè semi lavati hanno caratteristiche tipiche sia del naturale che del lavato. Sono normalmente più dolci e hanno un buon livello di corposità tipica del naturale, ma conservano anche un po’ di acidità tipica del lavato.    Come riconoscere la tecnica utilizzata? Il caffè lavato presenta una riga bianca molto sottile all’interno della linea che corre al centro del chicco. Tale riga bianca è una piccolo residuo di pergamino che non viene interamente eliminato contrariamente a quanto avviene nella tecnica naturale.  Quale tecnica per un caffè migliore? Tutte le tecniche sono valide, ma come visto determinano risultati molto diversi tra loro.  La tecnica lavata garantisce un’esperienza di assaggio più raffinata e talvolta più ricca di personalità. Il caffè risulta sicuramente più fruttato, ma l’acidità può talvolta risultare eccessiva.  La lavorazione a secco invece determina un sapore più dolce poichè gli zuccheri durante il processo si trasferiscono dalla polpa al chicco portando a un caffè più morbido.   In fondo è ancora una volta tutta una questione di gusto personale, quindi perchè non incominciare un viaggio nel caffè alla ricerca di gusti diversi e soprattutto della vera qualità?  Dry and Wet Coffee  How important are the coffee processing techniques in determining the coffee carachteristics?   Coffee beans are the seeds (normally two) of the raw fruit of the coffee plant, the cherry. The pulp of the cherry is to be removed leaving the beans ready for the roasting.   The methods to process the green beans are (i) natural (or dry), (ii) wet and (iii) pulped natural  During the wet proccess, machines remove most but not all pulp from the seeds while the same are in water.  The fermentation is then triggered leaving the seeds for some days in water basins. The remaining skin and pulp is removed and the good seeds are sorted in small water channels, not removing the silverskin. The beans are then dryed, as we’ll see in the natural method.    Natural process is the traditional method of processing coffee. The entire cherries are placed in the sun to dry on wide dry surfaces for some weeks and turned to avoid fermentation. As the drying process is completed the pulp is removed to obtain a clean and intact bean.  In the pulped natural method the cherries are mecanically pulped in water but the fermentation is not triggered. The beans are then dried and the silverskin is mecanically removed.    Effects of the main technics   Wet-processing coffees undergo a fermentation process that has significant inpact on the flavour. Coffee is more fresh, more acid and with more intense aromas.    The naturally processed coffees have more body, but, as the fermentation is inhibited, are lighter in acidity and in aromas.    The pulped natural coffee results in a beverage that has characteristics of both a natural and wet coffee. It is often sweeter than wet coffee and has some of the body typical of a natural coffee, but also retains some of the acidity typical of the wet coffee.   How to understand the used processing method? The wet (and pulped natural) coffee has a thin silver line that runs in the middle of the bean. This line is a residue of the silverskin that is not entirelly removed differently from what happens in the natural process.  Which one is the best? All tecniques are good, but as already seen the same can have a significant effect on the flavor of the roasted coffee. The wet process guarantees a tasting experience that is more brighter and a coffee with more character. The coffee is fruiter, but it could sometime be too acid. On the other side, the natural process determines a sweeter flavour as the sugar passes from the pulp to the beans during the proces and the coffee is smoother.   Ultimately it's again a question of personal taste, so why not starting a journey into coffee looking for different tastes and for real quality?nice coffee package