Coffee’s biggest enemies are air, light, heat and moisture. Keep beans in an opaque, airtight container at room temperature, away from the stove and window.

Buy in quantities you will use within two to three weeks of the roast date, and grind just before brewing — ground coffee stales far faster than whole beans.

Skip the fridge and freezer for daily coffee: temperature swings cause condensation that degrades flavour. Fresh beans, a good grinder, and clean gear will beat any storage trick.