The amount of crema is definitely tied to air exposure so the quicker you can use up your beans the better Check out this simple vacuum sealer: http://www.pump

The amount of crema is definitely tied to air exposure so the quicker you can use up your beans the better Check out this simple vacuum sealer: http://www.pump-n-seal.com/ http://www.pump-n-seal.com/ No affiliation, I've just been using this device for years. It's basically a simple bike pump in reverse. Put your coffee in a mason jar, give it a few good pumps, and you have delicious crema for weeks and weeks. Every time you pop the top the aroma is like you're opening a fresh bag. One of those things that you're surprised most coffee shops and connoisseurs don't use religiously as it makes such a huge difference.