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Test Kitchen tips: Storing coffee beans

October 7, 2011 |  6:30 am


Nice as it may be to get a great cup of coffee at a coffeehouse, sometimes there's nothing better than a fresh pot brewing away first thing in the morning when you've barely got your eyes open. For some of us, that first cup o' joe is nothing more than a jolt to get us up and running; for others, it's still a sacred art, even if we practice it in our bathrobes.

If coffee is more your passion than vice, you probably take great care about where you buy your beans. But have you considered how you store them?

Coffee can go stale quickly. Whether you buy whole beans or ground, store your coffee in an airtight container, in a cool place out of the light. Use the coffee within a week; two weeks at the most.

If I happen to buy in bulk, I will freeze whatever I can't use within a few days. Yes, I know -- there are coffee fanatics out there who say you should never freeze coffee. But if you wrap it tightly and freeze for no more than a few weeks, you might lose a little flavor but it should be fine. And it still makes a great cup of joe.

If you have any kitchen tips or questions you'd like me to explore, leave a comment below or email me at noelle.carter@latimes.com.


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-- Noelle Carter

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