Store your coffee in the bag it came in within an airtight vessel. This keeps the coffee oils from building up on your storage vessel and acts as a double barrier to aging.
If you are storing the beans directly in the vessel, make sure to wipe out the vessel before refilling to remove coffee oils that impart rancid aromas over time.
Most coffee is best when consumed at around 30 days from the “roasted on” date.
Keep coffee away from direct sunlight or warmth from indoor lighting or above hots like ovens, refrigerators and freezers.
If you have an excess of coffee, deep freeze is a good place to slow down the aging process. However, if your freezer has an aroma or that funny freon smell, consider vacuum sealing the coffee for ultimate freshness and to minimize the collection of roasted chicken and veggie parts for soup stock from making to your morning mug.
Coffee is hygroscopic, meaning it absorbs ambient moisture from the air. Refrigerators are full of moisture filled aromas that your coffee has no issues absorbing. Do not store coffee in your refrigerator.

Whenever possible, grind fresh just before you brew to further preserve and trap the coffees volatile aromatics for your next cup.

More developed or oily coffees require more cleaning. Use cloth to clean grinder hoppers regularly to avoid scratching and the buildup of oils.

Methodical Coffee Late Night Blend Coffee Beans