Your Coffee Is Stale Before You Even Brew It

You buy great coffee. Maybe a honey-processed Ethiopian with wild berry notes. Or a washed Colombian that smells like caramel. But a week or two later? It tastes dull.

Most people don't realize this, but coffee starts fading the moment it's roasted. Oxygen sneaks in. Aromatics escape. The flavors that made it special get weaker by the day. You don't notice at first, but one morning, your cup just feels... off.

Here's how to keep that from happening:

Buy what you'll drink in two weeks – Not by the pound. Coffee isn’t wine. It doesn’t age well.
Store it airtight – Those fancy roaster bags with valves help for shipping, not storage. Get a real airtight container, like a Fellow Atmos or even a mason jar.
Keep it cool and dark – Sunlight and heat are enemies. The counter is fine. The fridge? No. The freezer? Only if you know what you're doing.

Your coffee's best days are right after roasting. Stretch that window, and every cup stays great.

Or just keep ignoring this, and in two months, your morning coffee will taste like a dusty old sock someone found under a couch in a motel lobby.

Y.

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