Working with quality coffee and roasting our own beans over the past years has done a lot for our appreciation of a fine cup. It’s not that we drink a lot, normally just one espresso or cappuccino a day, but we give our cup a lot of love and attention. A little knowledge about the quality of coffee beans and the way to handle coffee can really make a difference. My aim is to make the coffee taste as good as it smells. And that is possible. Freshness is key here! I want to give you a few tips that can help make the coffee experience not just brown and hot, but full of exiting flavours.

• Buy super fresh coffee of high quality (also called specialty coffee, usually high quality Arabica of one single plantation/origin) found with dedicated coffee roasters and specialist shops.
• Ground coffee loses its flavour and aroma soon! Everything you smell should have been taste in your cup is what I always say! So consume your ground coffee as soon as possible.
• The best thing is to start grinding your own coffee. Just like our mama’s used to do (but they were told in the sixties to quit this wonderful habit by the freeze drying bulk companies of this world). When you grind coffee you break the natural protective layer around the beans and release wonderful aromas that you can enjoy every time you grind. But, to avoid loss of flavour and aroma, grind the beans in the right quantity just before brewing.
• It is best to store your coffee in its original packaging in an airtight jar in a cool place. Roll down the packaging until all the air has been displaced. Wash the storage jar regularly.
• Do not allow the coffee to come into contact with other foodstuffs as it absorbs odours immediately. (you can use coffee to suck up nasty smells in your fridge though).
• If you want to store your coffee for longer than a week, then it is best to place it in the freezer. Treat coffee in the same way as other fresh food. Do not re-freeze it after it has been defrosted.

Also : Read more about the art of making a good espresso in part 2!