Disclaimer: Transcripts were generated automatically and may contain inaccuracies and errors.
Good morning, everyone. John Lynn here from Hugo coffee roasters, just have an, a, a cup of Hugo coffee. We ran out of filters this morning and the store up here is out. Um, so we had to use paper towels today. So it tastes the little funky little paper towel, but we’re going to get through it. It’s only one day.
We’ll pick up some more on SLC this afternoon. Um, today we’re going to talk about. Something that a lot of people have asked questions about and that’s coffee storage. How do we best store our coffee when we buy it? Um, our coffee comes in, um, a variety of sizes that you can pick up pick from some of our bags or pounds.
Some are 12 ounces. Um, you can even buy a five pound bag from us. Online and for wholesale customers, it even gets much smaller. Um, and there’s a lot of other in-between sizes as well. So we’ve got to figure out, you know, when we’re not using this coffee, how do we store it? How do we keep it fresh? Um, I think we’ve talked about this before in other videos, but I’ll reiterate, copy is a fresh fruit product and it is going to go stale.
Just like anything else, just like your. You know, um, potato chips in your pantry are going to go stale. Um, and it has to do with a lot of the same elements. So oxygen is our big, um, our big enemy here and what we really want to stay away from. So we’re going to want to prevent oxygen, getting to our coffee as much.
And for as long as we can also, uh, light can play a little bit of an issue. Um, as well as temperature, we’ll talk about all of those a little bit here at Hugo coffee roasters, we have, um, something that’s like it’s called a nitrogen flush machine gas flush machine. So what that means is when we seal our bags, we’re, uh, we’re going to do a vacuum seal, and then we’re going to pump a food grade nitrogen into the coffee bag.
Then we’re going to do another vacuum seal. What that does is it expel all the oxygen in the bag and that really increases the shelf life of our coffee. So we’re going from something we would have called, you know, two to four weeks at our elevation up in park city is kind of a fresh bag of coffee up to four months and even beyond, um, that timeframe.
So it really helps keep a really good, fresh batch of coffee. Good for a long time in those sealed beds. So when you guys get your bags, you have a while before air, you’re going to really. Need to worry about, you know, I need to consume this coffee or I need to drink this coffee, but what about once the coffee bag has been opened?
Okay. Funky with the paper towel I’m telling you guys, um, once our coffee bag has been opened, then we really do need to start worrying about time, start worrying about storage. Um, a lot of things that I hear is, Hey, can I store the coffee in the freezer? Is that going to help me out? It’s not going to help you out.
I do not recommend storing coffee in your freezer. Um, at best, you’re really doing no harm at worst. You know, you can get moisture into your bags. Um, it can cause a lot of issues there. I just totally avoid coffee in the freezer. Just the cool, dry, dark place. That’s um, you know, a cupboard is going to be perfect either.
Keep it locked up when you’re covered. It’s going to love being there. Um, another thing is like we were talking about oxygen. So when you open your bag of coffee, our bags have a little roll down on the top and a tin tie and that ties it up and keeps it nice and tight 40. That is better than just leaving your bag.
Open a step beyond that would be transferring your bag. So you can take the copy. That’s in your bag. You’re going to transfer that into a Mason jar or some sort of tuck where any sort of airtight container is going to be. Good. Um, that’s what I use my house. Um, once I open a bag of coffee, if it’s one of our own or another roaster that I’m looking to try a new tasty batch of coffee, um, as soon as I make that first cup and I got an open bag going to go and transfer all that coffee into a Tupperware, and I’m going to keep it in my little coffee cupboard, where I keep all my coffee and tea essentials.
Um, you can even go, Oh,
That you can purchase and you can, uh, pump the oxygen. They actually have a built-in pump in the top, um, or some sort of case that once you push the lid down, it expels oxygen out from the sides, um, from pressure and those are available online, all over the place. They do a really good job as well. Um, but I have to say my biggest recommendation is, you know, By the way you need.
A lot of times that five-pound bag looks like an appealing deal. Um, once you look at it, I really, how long is it going to take you to go through five pounds? If you’re just one or two people? Um, if you’re a big coffee drinkers, you know, I send my folks in Louisiana, um, a five pound bag every single month.
Um, and it’s just two of them and they burned through it pretty quick. I’m always leaning on me. Early for more bags. Um, but if you’re, you know, a casual kind of one cup in the morning to have person that there’s one only one or two of you, maybe the 12-ounce bag is the way to go a little bit smaller of a bag.
You just want to use that faster. You know, um, when coffee starts to stale, it just really starts to lose its. Um, richest and it really starts to lose its essence and kind of what makes that coffee unique. So all the cool things that are in that copy are slowly going to dissipate. And it’s just going to kind of start to taste a little flat, a little generic, um, and the strength is kinda kind of coat go down after a while.
Um, but it really won’t hurt you. I mean, I’ve, I’ve thrown a bag of coffee into my camping bin and it’s been sitting there and the bag’s been open and it’s been, you know, five months in. I’ll make a cup of coffee when I’m, you know, out on the trail or something like that, not a big deal. It’s coffee, it’s hot, it’s warm.
It’s caffeinated exactly what I want in that moment. So you don’t really have to worry about coffee hurting you as far as age. I mean, I guess I’ve never pushed anything multiple years and drank it and maybe I would avoid that. But, uh, as far as, you know, kind of those best by dates that you’re going to see on bags or roast on dates, um, You can really push those as far as what is drinkable.
Those are recommendations for, this is the quality coffee that you paid for. This is when we recommend you drink it so that you’re getting that actual quality. Um, and it’s, it’s different for every company. You know, some companies are going to have a best by date on that bag, which is something that we choose to do.
A lot of times you’ll see a roasted on dates. Um, And that can be a little bit different. Um, the tricky thing about roasted on dates or, you know, it really depends on how that coffee was packaged and see field if you’re roasted on date was a month ago. Um, and it was just filled with, you know, a really basic sealer that copy is getting pretty old.
It’s probably already started to go stale and changed and flavor quite a bit versus a bag that’s unopened. That’s a month old. That’s been flushed with nitrogen. Um, it’s still going to be great. And, you know, just like, uh, if you had opened it two weeks prior, um, so what we really want to focus on there is once that bag is open, keeping it away as much from error, as much as possible, you know, just keeping it in that cupboard and also, um, you know, just buying what we need and drinking it within a reasonable amount of time.
Um, I think that’s all I got for you guys today. Appreciate you listening and, um, have a good rest of your week. Bye-bye.