COOLING AND STORING ROASTED BEANS
To cool your roasted coffee, agitate the beans in a metal colander with a big spoon, or toss them between 2 colanders until they are cool to touch. Tossing outside in a gentle breeze will also remove any remaining chaff.
Your beans will now be ready to "gas". They start to omit CO2 - so need to be left in the open air for around 12 hours after roasting. Do not be concerned if your beans are not oily - this will come in the next couple of days if you have only done a medium roast.
Beans should then be put into an air tight container, or a one way valve coffee bag (which allows CO2 to exit, but no oxygen to enter. Coffee should be stored out of direct light.
If you wish to freeze them, they should be put in an air tight bag (with all air removed) before they gas.
Remember, oxygen is your enemy when it comes to freshness of coffee. This is why it is highly recommended that coffee is only ground just prior to usage. Grinding the coffee allows oxygen into the coffee at a much greater rate.
Their optimum time of usage will depend on how you roasted them. Air roasting produces coffee that is at its best around 2-5 days after roasting (if stored correctly). Coffee roasted longer and slower will be at its best around 1-3 weeks after roasting.