Freshly roasted coffee should be treated like fresh bakery goods or produce and should be consumed fresh, preferably within a week or two. Coffee usually tastes best 24 hours after roasting. It does need to rest and let off C02 before it gets to its peak flavor. The aroma degrades first, and the "cup quality" will show a loss in overall flavor after a week. Therefore, we call coffee "fresh" for roughly 7 days if it is stored properly. Once you have ended your roast, we recommend stirring the hot beans in a collander until warm to the touch, then allowing them to cool completely. Some people use a fan to cool the coffee more rapidly. After the beans have cooled to room temperature, put them into an open glass storage jar, or another food-safe airtight container with the lid off. After 8-12 hours, seal the container tightly. Freshly roasted coffee emits C02 for the first 24 hours, a process that keeps away the oxygen which will eventually make it stale. Some recommend sealing the container after a full 24 hours, but we have never had a problem sealing it sooner. The main thing to take away is that you want to allow the C02 that is being emitted by the freshly roasted coffee out, and stop or limit the coffees exposure to oxygen. We carry ziploc-style bags, and also metal tins, that have a one-way valve that does just that. Ideally, roast just enough coffee to consume within a week or two. Do not store your coffee in the refrigerator or freezer, these environments are damp, and are a worse place for your coffee than on the kitchen counter.