HomeRoast Digest

Topic: Tilia (6 msgs / 99 lines)
1) From: Ken Thomas
This is a multi-part message in MIME format.
Hi all, 
I am fascinated by this discussion.
I always roast three days supply of green coffee beans at a time. So I =
sit in my shed (as it is a drought) in the sun and roast two or three =
times a week.
Do you mean if I roasted much larger quantities and vacuum sealed them I =
should not be able top taste any difference?

2) From: miKe mcKoffee
That's not what I said... MM

3) From: ConradArms
When I roast more beans then I can use, which is always, I vacuum seal  them. 
 I have had some beans vacuum sealed for a couple of weeks, they  taste like 
they were justed roasted when I make a pot of coffee with  them.

4) From: Ken Thomas
This is a multi-part message in MIME format.
Sorry Mike, I didn't mean to argue. I am retired, I have all the time in =
the world. I just meant should I continue as I am or should I try Vacuum =
storage. Here the Foodsaver is AUS$285.

5) From: miKe mcKoffee
No need to be sorry, didn't feel you were being argumentative just maybe
misunderstood what was being said about vac'ing roasts. If only thinking of
buying a FoodSaver for roasted coffee so you won't have to roast as often
I'd say don't do it. Fresh roast properly rested is the only way to get the
absolute best flavor. The "best" how to rest is widely open to debate and
many different methods used. If consuming a roast within 7 to 10 days of
roast the benefits of vac sealing would likely be slight. (and I do it
anyway, but I'm anti-oxidation extremist:-)
That being said the FoodSaver is likely the most used appliance in our
kitchen. It stays on the counter. Last night I pulled a vac bagged chunk of
ginger root out the frig, cut open the bag and cut off a piece, and re-vac'd
the bag. We keep a number of different cheeses around and pre-FoodSaver days
had a tendancy to mold no matter what storage method we tried. Since vac bag
storing cheese method we've never had any go bad. (been using a FoodSaver
going on 10yrs) Vac nuts, rice, oatmeal and other dry goods in cannisters or
canning jars. Vac bagged frozen meats and seafoods don't get freezer burn.
Pre-cooked and vac bagged items like pulled pork can go straight from
freezer to simmering water in the bag for true low & slow Q any day of the
week. As someone else mentioned if into biking, backpacking, river rafting
etc vac'ing clothes both reduces their bulk and keeps them dry. FoodSaver
uses limited only by your imagination. A very valuable tool IMO.
Kona Konnaisseur miKe mcKoffee
URL to Rosto mods, FrankenFormer etc.http://mdmint.home.comcast.net/coffee/Rosto_mod.htm

6) From: Pecan Jim Gundlach
On Jul 20, 2004, at 10:56 AM, miKe mcKoffee wrote:
I agree with Mike 100%.  Well,  on this point anyway.
     Jim Gundlach

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