Oxygen, moisture, heat and light are the enemies of fresh coffee. Exposure to these elements will cause your coffee to taint or become stale. Always store your coffee in an airtight container in a cool, dark place - but not in your fridge or freezer.

The function of the one-way Fresh Valve™ on the packs is to let carbon dioxide out and prevent oxygen from entering the pack. When whole coffee beans are roasted carbon dioxide is released. This continues to be released from the beans for 48 hours after roasting.

To enable the freshly roasted beans to be packed as soon as possible after roasting without the packet swelling and bursting, a valve is utilised to retainaroma and to ensure optimum freshness.

Grind choice is extremely important. Using a plunger grind in an espresso machine will mean you have a watery and weak coffee. If you use an espresso grind in a plunger you will find it hard to plunge and it is likely you will end up with grits and grinds in your coffee cup.

Espresso ground coffee is extremely fine and is designed to have the water passed through under pressure in a matter of 20-30 seconds. A plunger grind is coarse and designed to brew for 4 minutes. The coarse grind also means that when you plunge the coffee the water can freely pass through the coffee.