Why Does Coffee Lose Its Aroma? - 3 Golden Rules for Storing Coffee

The aroma of roasted coffee disappears astonishingly quickly. If the beans are stored improperly, their distinctive flavor can be completely lost in just a few days. Why does this happen, and how can we protect coffee from losing its aroma?

The 4 Main “Enemies” of Coffee Aroma

Coffee aroma consists of hundreds of volatile compounds, but only about 40 of them are responsible for its main flavors. After roasting, these compounds begin to break down—a process accelerated by four main factors:

1. Oxygen (Oxidation): The biggest enemy of coffee’s aroma. Contact with air literally “oxidizes” the aromatic oils, giving coffee a bitter and unpleasant taste.

2. Heat: High temperatures speed up chemical reactions, causing the precious aromas to “evaporate” from the beans.

3. Light: Especially direct sunlight, which breaks down aromatic compounds and gives coffee an off taste.

4. Moisture: Coffee absorbs moisture from the environment like a sponge, which not only spoils the aroma but also promotes mold growth and the absorption of unwanted odors.
   

   * DolceVita coffee beans are packaged in bags with a degassing valve, which ensures maximum preservation of the beans’ aroma and prevents oxidation, keeping air out of the package.

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3 RULES TO STORE COFFEE WELL

Fortunately, protecting your coffee from these “enemies” is simple:

Rule 1: Buy whole beans and grind them just before useThis is the most important and effective way to preserve freshness. Once coffee is ground, its surface area increases hundreds of times, and oxygen immediately starts attacking it. Ground coffee begins losing its aroma within minutes, whereas whole beans can retain it for weeks.

Tip: Buy only as much coffee as you can use within 2–4 weeks and grind only the amount needed for one cup. (DolceVita, when using the grinding service, offers splitting a 1 kg bag of beans into two 500 g airtight packages completely free of charge.)

Rule 2: Store in an airtight, opaque containerForget transparent jars on the kitchen counter—they let in light, which accelerates aroma loss. The best choice is a vacuum container that completely removes air, or a ceramic/stainless steel canister that blocks light. The key is an airtight seal to keep oxygen out.

(DolceVita also offers the free service of dividing a 1 kg bag into two 500 g airtight packages when using their grinding service.)

Rule 3: Find a dark, cool place with stable temperatureThe ideal spot is a kitchen cabinet away from the oven and direct sunlight.

Temperature stability is essential. Avoid the refrigerator! Moisture and odors from other foods can cause irreparable damage to your coffee.

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Bonus Tip: Freezing

If you have a large amount of coffee, you can freeze it. Divide it into small, single-use portions, pack them in vacuum-sealed bags, and store them in the freezer. Before use, let the package thaw completely at room temperature and only then open it. Once thawed, coffee should never be refrozen.

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Conclusion

Coffee aroma is delicate, but preserving it is easy if you follow a few simple rules. Ideally, grind your beans just before brewing, store them in an airtight container, and protect them from air, light, heat, and moisture. By following these guidelines, every cup you enjoy will be far more flavorful and aromatic.

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