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Author:
Bojana Radovic
Not to burst your Java bubble, but yes, at some point, your beloved beans will go bad. After all, they’re called beans for a reason. If you’re a real coffee aficionado and buy in bulk, this may be bad news.
But don’t be so quick to throw that big bag in the trash just because the expiration date has rolled in. Getting confused? Read on, and let’s clarify the lifespan (and safety) of coffee beans, once and for all.
You see a past expiration date on that Java bag, and yet, your beans smell and taste just fine. Where’s the catch? Does coffee really expire or not? In theory, yes, coffee beans, like pretty much every ingredient in your pantry, do expire. But the truth is, the question is somewhat tough to answer.
In the world of coffee, the expiration date on the bag is a gauge that tells you just how fresh your cup of Joe will be. It is not the same as the expiration you see on a carton of milk – chances are, expired coffee will not be sour, foul, or make you sick. But what every avid coffee consumer will confirm, is that coffee changes over time.
Coffee beans are the seeds of coffee cherries. In their raw form, they smell or taste nothing like the ones that fuel us with pick-me-up vibes when freshly ground. In fact, green beans cannot be ground (nor brewed). That’s why coffee has to go through a roasting process first.
And here is when things get tricky. Immediately after they have been roasted, Java beans are at their peak. If you can get your hands on such a batch, it will be the best cuppa of your life.
Because, after roasting, the beans get exposed to oxygen, heat, moisture, and light, which destroy its freshness and flavor profile.
So, what does the expiration date labeled on a coffee bag represent? It means that, depending on how they were processed and packaged, the manufacturer guarantees quality up to that date. After that, the coffee will not be fresh nor that pleasant to consume.
But, although the expiration date guarantees a tasty cup for a particular time, the rule changes once you open the bag. Remember oxygen, heat, moisture, and light? Well, as soon as you open the package, the beans get in contact with all of these elements. And the biggest enemy of all? Oxidation.
Once air gets to the surface of the beans, it begins eating away their flavorful compounds, negatively affecting the concentration of aromatic oils. The longer the beans are exposed to air, the faster they turn stale. That’s why proper storing is crucial if you want to take pleasure in your morning brew.
The best way to ensure your beans will retain their freshness? To avoid exposure to oxygen, heat, moisture, and light, at all cost. That means tight packaging in special containers is the key.
Valved Packs – The most convenient way of preventing air from getting in contact with the beans, but still allowing the Java to release carbon dioxide is by storing them in valved packets. Valve packets, as the name suggests, have valves or small holes that enable CO2 to sneak out without allowing air to creep in. But, as ideal as this may sound, this packaging isn’t a long-term solution. These packets are not designed to retain freshness forever, so use the beans with the roasting (or expiration) date in mind.
Airtight Containers – Another pretty common option is storing coffee beans in an airtight container. But, although they are specially designed not to let oxygen in, there is also another thing you need to consider when deciding on the airtight home for your beans. And that’s light.
You may be tempted to present your beloved shiny Java in a glass container on your counter, but that will only expose them to a source of light (whether natural or artificial) and speed up the loss of freshness.
For the crispest cup, always store in opaque containers. Ideally, you should buy special coffee vaults, which are stainless-steel, airtight packages that keep both oxygen and light out.
To make sure the shelf life of your beans will be preserved, you should keep coffee’s enemies away from the container. That means, no heat, no light, no moisture, and definitely no oxygen allowed in.
Besides storing in opaque and airtight containers, you should place your coffee in a dark, cool place that has absolutely no moisture. Remember, moisture can attract mold. So, unless you want a musty taste polluting your brew, make sure that the storage place is 100% dry.
When thinking of preserving the freshness of food, the first thing that comes to mind is freezing. You may be tempted to pop your beans into the freezer, but unlike with most ingredients, that would not be an ideal preserving method when it comes to coffee.
Your freezer is a highly moist environment, and even if tightly packed, chances are, moisture will find a way to penetrate and seep into your Java. So, even though it can prolong the lifespan, the brew from your freezer will offer a lifeless, bland cup of Joe. And that is most certainly not what a coffee enthusiast is after.
The bottom line? Not preserve it at all. Wait, what!? Proper storage and airtight containers can keep your coffee fresh for a longer time, but let’s be honest – your brew will never be as rich as it is shortly after the package has been opened.
So, the best preservation method? Drink it as fast as you can. Nothing beats the crisp taste that fresh beans provide, so try not to think of long-term storing, but aim for smaller bags that can be consumed quicker.
The rate at which coffee goes bad depends on its size and form. Obviously, ground and whole Java have a different lifespan.
Whole Beans
Whole coffee that hasn’t been broken down and is still in a solid form lasts longer. On average, once you open the bag, you can expect to be drinking fresh brew for at least 6 months. Sealed beans, on the other hand, can stay fresh for up to 9 months in your pantry.
Ground Coffee
Beans that are broken down have a faster soiling rate. That is because the elements that negatively impact coffee have a larger surface to act on. This surface also allows the oily compounds trapped in the beans to evaporate quicker.
If stored properly (airtight, dark, and dry), your coffee grounds can stay fresh for consumption for at least three months. If sealed, you can expect to enjoy rich flavor for up to 5 months.
Instant Coffee
Being an extremely broken down Java, you’d think that Instant coffee spoils the fastest. After all, these tiny compounds have the largest surface area. But the truth? Quite the opposite!
Instant coffee is processed and, well, quite undestroyable. An open bag can last for at least two years in your pantry, while a sealed package can stay safe to consume for up to 20 years. Pretty unbelievable, huh?
So you’ve gone wild and bought a bit more coffee than needed. You can, of course, leave the bag in your pantry and consume even after it expires. But why risk sacrificing the flavor and aroma? If you have extra beans on hand, the best you can do is find them a good use before they reach their best-by date.
Brew for Later – If you are a specialty-coffee junkie and you love adding milk, whipped cream, chocolate, and all things sweet to your caffeine fix, then you probably won’t notice if the beans lose some of the oomph. If you want to use coffee before it expires, you can brew it, and then freeze it for later use.
You can do this in an airtight container, or if your freezer is already tightly packed, allow the brew to cool down and then seal it in a Ziploc bag. This way, you add two months of shelf life to your beans.
Iced Coffee Cubes – For those that love Iced coffee, the choice is simple. Just brew the extra coffee, pour into an ice tray, and freeze. With the coffee ice cubes, you can chill hot brews without watering them down or adding stale notes to your cup of Joe.
Coffee Deserts –Love a robust mocha flavor in your cakes? Then I know of a perfect solution! Use the extra beans to transform boring recipes into finger-licking, coffee-flavored guilty pleasures.
Stale coffee beans will not make you sick (at least in most cases). Understandably, the more freshness they lose, the weaker and unpleasant the taste. But besides failing to give your taste buds a yummy zing, old coffee will not make your stomach sick.
Of course, there is the exception of growing mold. When stored in a moist environment, your coffee becomes a breeding ground for mildew and mold. Beans that have grown mold produce an OTA (ochratoxin), which is considered to be a carcinogen substance.
But relax! Mildewy coffee will hit your nostrils a lot faster than it will reach your mouth, so even if you make the mistake of brewing such a batch, trust me, you will know that something is off before you drink it. When in doubt, throw it out…
Whether ground or in its solid form, coffee beans can turn rancid. The longer your coffee has been sitting in your kitchen, the higher the chances that it is spoiled. But don’t expect to spot a visible difference, because your eyes cannot give you a clue that your beans are not fresh. The thing that will ring the alarm will be your nose.
When you open a rancid bag, the acrid, unpleasant scent will be the first to hit you. If your beans have an aroma that turns your face sour, it is time for that bag to meet the trash can.
But, even if your coffee doesn’t necessarily smell unpleasant, you can still sense if it is stale. Fresh coffee has a rich aromatic profile and a very inviting, vibrant smell. If your beans lack this but don’t smell nasty either, they are still safe to consume, but they are also close to the rancid-turning point.
But what if you have leftover beans that are already weak and stale? They are safe to drink, but they also do not offer the lively punch that fresh brew brings to your palate. If you are an avid consumer, you probably don’t even want these flavorless notes in your specialty drinks or desserts. Does that mean that stale coffee is doomed to die? Not necessarily!
Check out these ingenious tips on what to do with old coffee beans to minimize the waste:
Use for Cleaning – Grind your beans coarsely and use them as a natural scrub to clean your burnt pans. Coffee beans – even the stale ones – are abrasive and acidic, and they make one killer cleaning ingredient.
Scrub-a-Dub – Speaking of scrubbing, your old coffee may not be so friendly to your palate, but they can do wonders for your body. Take advantage of the natural antioxidants found in coffee and make a body scrub. Combine ½ cup of ground coffee, 1 tsp cinnamon, ½ cup coconut sugar, and 4 tbsp of coconut oil, and scrub away!
Use for Decoration – If you have a spark of creativity within you, you can probably find many ways you can use coffee beans for decorative purposes. Glass jars, flower vases, candles, knife holders, you name it. The options are pretty unlimited, so let your imagination run wild.
Make a Compost – Did you know that your stale coffee still contains magnesium, copper, phosphorus, and potassium? If you have a green thumb and a decent backyard garden, you can use your old ground coffee as a compost to enrich your soil.
Repel Insects – You may not know this, but most insects find caffeine seriously off-putting. Besides, coffee contains diterpenes that can even be toxic to many insects. If you have a mosquito or a fruit fly problem, the solution is simple. Just sprinkle stale coffee grounds around the sitting area. If you have a larger amount of old coffee, you can even fill containers and set them out for even better results.
Tenderize Meat – Struggling with chewy meat? Coffee might help you out. Thanks to the enzymes and acids that coffee (yes, even old beans) contain, you can tenderize the meat. Simply add some ground coffee to your usual dry rub, let it sit on the meat for two hours, and cook it as usual.
In theory, coffee does spoil. Rarely enough, but old coffee can also go rancid and make us sick.
We hope that this article has helped you learn how to tell if your coffee is fresh and what to do to preserve its crisp profile.
We’ve also packed you with some extra tips and tricks, so even if you end up with a stale bag, we are sure you will find a pretty good use for those weakly-flavored beans.