Yawan gwangwani na ƙarfe na ƙarfe yana cike da nitrogen, kuma keɓewa daga iska yana taimakawa wajen adana kofi da sauran abinci, kuma ba shi da sauƙi a lalace. Bayan an buɗe gwangwanin kofi, ana buƙatar a ci a cikin makonni 4-5. Duk da haka, rashin iska da juriya na jakar ba su da kyau, kuma ba shi da sauƙi don adanawa da jigilar kaya. Rayuwar shiryayye yana kusan shekara 1, kuma yana da sauƙin karya a cikin hanyar wucewa. Mutane suna buga alamu akan gwangwani na ƙarfe, ta yadda samfuran ba kawai suna taka rawa wajen adana abinci ba, har ma suna da bayyanar ado, wanda zai iya jawo hankalin abokan ciniki. Yana ɗaukar matakai masu rikitarwa don cimma sakamako masu kyau. Coffee marufi na baƙin ƙarfe gwangwani, bisa ga halaye na abinda ke ciki (kofi), yawanci bukatar a mai rufi da wani irin fenti a cikin ciki surface na baƙin ƙarfe gwangwani don hana abin da ke ciki daga lalata bangon gwangwani da abinda ke ciki daga. ana gurɓatacce, wanda ke da amfani ga adana dogon lokaci.