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Yeah, I go through a lot of varieties, and sometimes I won't touch beans for a couple months. They are stored in air tight containers. A couple months is fine with lighter roasts, still plenty of flavour. I remember it being brought up in a class I went to as well, we did some cupping with fresh and older but well stored coffee, and the difference was negligible. I generally wouldn't go over 1 month though, I edited my post.
IMHO, it's always better to proceed based on experience and science, rather than "rule of thumb" or "tradition". As long as it isn't exposed to a oxygen, and isn't super dark and cracked/cooked/oily, coffee lasts a lot longer than 10 days. You can freeze in batches if you want.
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