Comment: Gee. New question for me.

(See in situ)

Gee. New question for me.

Coffee is kind of like an occasional treat for me. But let's see here, it's a bean (nut) so it's gonna be LOW moisture content. Below 20% when fresh I'd guess. That's pretty good, but storage would probably require 10% and below moisture content.

Next is the oil issue and rancidity is the enemy. Oxygen-depriving the beans in storage is therefore your next strategy. Vacuum packing with oxygen absorbers is the way to go. Mylar bags would be the container of choice for me. Not only impermeable to air/water but resealable.

Of course nitrogen displacement of O2 is fine but not everybody is gonna buy bottles of nitrogen. They are kinda cumbersome.

Freeze drying is hands down the best commercial method along with oxygen deprivation. It adds to time and expense but you can deliver maximum storage terms. There are home or small business scaled freeze dry systems, these are stand-alone, totally modular. Plug them into 220VAC and away you go. Check Ebay and Baidu for used units.

As with everything else, keep stored foods away from UV radiation (sunlight) and keep the temp between F33-F65.

The book link in my footer has a method for determining moisture content by weight. As well as lots of other food storage stuff. And let me know how it goes.

Get your preps together! Learn historic food storage and preservation methods and the science that makes them work now, start saving money and the future