By Melissa Breyer, Senior Editor, Care2 Healthy and Green Living

It’s such good news. Last week The New York Times published an article debunking every myth about coffee that has had me covertly wincing with my daily second cup of beloved joe. I love coffee, as in head over heels, light of my life, can’t live without.

Although coffee’s high level of antioxidants has given it a boost in the PR department lately, there have still been those lingering whispers of “heart disease, hypertension, cancer, bone loss”–yikes. So in a broad gesture of denial, I have celebrated the antioxidants and dismissed the rest. Now the time has come for some whole-hearted embracing. Here’s the dish, as reported in The Times: An analysis of 10 studies of more than 400,000 people found no increase in heart disease among daily coffee drinkers, whether their coffee came with caffeine or not.

Don't ruin your gourmet coffee with improper storage.
Should you freeze or just refrigerate your coffee? Store it in jars, paper or plastic bags? Does it matter if it's whole bean coffee or ground coffee? These are the questions that plague most coffee buyers.

Well the answers vary, depending on what form your coffee is in.

Green beans store the best. If they are stored in a cool location, in a tightly sealed container, they can last over a year. Even after all that time, they will still produce a flavourful and aromatic cup. The problem with green beans is that there is a lot more work involved to turn them into a cup of coffee. You'll have to roast them and then grind them. This may be undesirable for an average coffee drinker. Green beans can be harder to find too. Quality coffee shops may sell them, but grocery stores usually don't.