- Check the roast date. Coffee is at its best from a few days to about a month after roasting. Skip bags with no date.
- Buy whole beans if you can grind. Ground coffee goes stale much faster.
- Match the roast to how you brew. Light to medium for pour-over and AeroPress. Medium to dark for espresso, milk drinks and South Indian filter.
- Read the origin and process. Natural for fruity, washed for clean and bright. Indian estates from Chikmagalur and Coorg are a great, local place to start.
- Store it well. An airtight container, away from light, heat and moisture. Don't keep it in the fridge.
Easiest move: buy a small bag from a cafe whose coffee you already liked, and ask how they brew it.