Yes fresh coffee – is there anything better? Certainly not, but the fresh coffee can be many things. For the vast majority, the definition is probably just brewing – period. And there may be something about that too.

But in my world, coffee is not necessarily fresh just because the last drop is just smoked through the coffee maker. For me, it also depends on many other factors such as the prayer, the shake-up date, the time of the churn and not least the storage. In the following, I will go over some points that hopefully can help you get a “real” experience of what fresh coffee is, can and should be.

Choice of bean

In my late coffee years, I didn’t think much about what bag of coffee I bought. In fact, I didn’t really like coffee at first (yes, you know that feeling), and for that very reason I often chose just the cheapest from the shelf in the supermarket. Coffee that had been roasted, crushed and sold for months. The taste was flat and un-nuanced at best, and there are now far too many better alternatives for me to expose my taste buds to it again.

Holy Bean Blue Diamond Green Beans

Today I get my beans raw / green. from here since. As you can read in a previous blog post, it is possible to shake yourself with relatively few and simple means. So if you are tired of the boring old coffee from the supermarket, it is definitely recommended to throw yourself into this project (remember a coffee grinder – otherwise you will not get far). But beware, it can be habit and hobby – it became for me.

3 quick tips for bean selection:

Choose whole beans. If you shop in the supermarket, many of them also have whole beans that you can grind down or at home if you have grinders. Whole beans hold the flavor better than ground beans.

Look at the date of shaking. Although the beans can stay for up to 1 year from the roasting date without getting bad, they lose flavor already after 1-2 months. So the better you can stay within this limit, the more flavored coffee you get.

Try the green one. If you have the courage and you are not on budget then there are clear advantages in shaking yourself. You can roast as needed so the beans never reach “too old” and the flavorful cup of coffee is thus assured.

Buy a good grinder

Basically, freshly roasted coffee on a good bean is essential to the flavor you get out of it. But almost as important is having a good coffee grinder at home. You can fine grind in the supermarket (many have industrial grinders to stand in the coffee department), but you just have to know that the aroma decreases very quickly after grinding, where the increased surface of the coffee reacts with the surrounding air. Preferably, it should not take much more than 3 minutes from grinding to brewing. When you grind in the supermarket, you will find it difficult to adhere to that limit – especially when you probably don’t brew the whole bag at once.

Wilfa black coffee grinder

I own a Wilfa Black ceramic coffee grinder. It grinds very uniformly and has many settings for how nice you want the grinder. As a bearing mark, a brew type is indicated, so it is easy to screw on the setting that is best for e.g. filter or Aeropress (however, it is not suitable for espresso as it requires very finely ground beans).


In addition, it is important to store your beans in a certain way, in order to maintain the good taste. This typically applies to whole beans that are as freshly roasted as possible (max 2 months). I would dare to say that the race has been flavored for the ready-made beans from the supermarket.

You should consider storing your beans as follows:

A dry and dark place. Eg. a closet in the kitchen where there are no other flavored foods or the like. These can give off flavors and smells to the coffee, which is not beneficial. Moisture causes later evaporation – i.a. of flavors.

NOT in the freezer. It is used among some, but even though it has a durability advantage, it destroys the taste. The bean can get moisture which, as mentioned, causes the aromas to evaporate, and other foods in the freezer risk giving flavor to the coffee.

Airtight containers. When I have toasted myself, I always pour the beans into valve bags. Shortly after roasting, they release some gases that can escape through the valve without taking in air, which removes the taste. Otherwise, you can use ordinary buckets and containers as long as they are airtight. The air is the enemy of prayer, as the taste fades into contact with oxygen. Then eliminate this factor as best you can.


I hope the post was useful in how to ensure the really fresh coffee at home – and with fairly simple steps. There may be very few things needed to give you a better taste in coffee – and who doesn’t want to? In summary, you should therefore be aware of:

Buying whole beans – possibly the green / raw ones that you shake yourself (it’s worth it!)

To look at the shaking date. Although the shelf life says 1 year, much of the taste disappears already after 2 months.

That the grinders are as close to the brew as possible, so that the aroma does not disappear. It can be recommended with a coffee grinder at home (eg a Wilfa Black).

To store the beans properly. Ie dark and dry (no freezer!) as well as in airtight containers.