Or can I just dump them right into a one way valve bag and come back later? I remember reading somewhere on the SM site that they need to rest in open air for a few hours before jarring / bagging / sealing them up... Is that the case? Aaron |
I let mine sit out for about and hour the put them in a half open container for a few more before shutting the container and then releasing gas every 12 hours or so. On 3/8/06, Aaron Peterson wrote: <Snip> -- "Good night, and Good Coffee" |
by the nature of the valve bags, you can put them right in, as long as they are not scorching hot. any co2 emitted from them will just be vented out the valve..... aaron |
On 3/8/06, Aaron wrote: <Snip> The iRoast2 seems to do a fair job of cooling the beans down, then I dump them in a wire strainer and shake em around for a few minutes till they seem close to room temperature to the touch. Then I put them in the bags. I have no quams about going to a lot of work to do the fun, sensory satisfying work of roasting coffee. I am quite lazy when it comes to the mundane details though, so I was kindof hoping I could dump them in valve bags and forgetting about them until brew time. I just wanted some confirmation from someone who had done this successfully I guess before I made some horrible mistake that would ruin all my hard roasting work :-) Thanks for the confirmation! The Other Aaron |
Aaron, You can safely try either way. I usually do let my beans rest in a loosely covered jar for a couple of hours, then vac seal them. Also, if you will use your beans within 5-7 days of roasting, vac sealing or a one-way valve bag aren't a necessity -- Brent Roasting in an SC/TO & i'Roast2 |
the main thing concerning letting the beans rest in air, is not so much that they need to be in contact with air, but that they DO emit gasses as they 'rest' due to the chemical reactions of being roasted. Given this you don't necessarily want to put them in a sealed container, lest it possibly overpressurize and go boom.... Annoying at best, dangerous at worst if it happens to be a glass container. The valve bag is designed to let gasses out, so there is no chance of overpressurization. Actually any bag for that matter really, the plastic of a bag is resilient enough that it wouldn't 'blow hard' if it did gas up and would probably just expand and seep a bit. I think you will be fine with the valve bags, but won't want to keep the beans in there long term, id say two weeks tops for a valve bag. Aaron |
On 3/8/06, Aaron wrote: <Snip> Yeah, I bought them mostly because they look cool. And because I thought people I gave fresh roasted coffee to would think they looked cool. I haven't kept any of my roasted beans longer than about 10 days so far, and that seems to be working pretty well for me. I didn't realize there was any concern about pressure of the gas being released, so I was worried that perhaps some reaction was supposed to happen to bring out the aroma and flavor we're all chasing. I was worried maybe it wouldn't happen right unless the beans had a few hours in the open air before they were sealed. I decided to ask here because I didn't want to have to monitor them if it wasn't necessary. Mucho Gracias for clearing that up for me... Aaron |
You are quite welcome other aaron, that's what were here for. Yeah we may get off topic from time to time but overall, it's a good bunch of people here. For anyone else reading this topic. Has anyone ever had a sealed container blow on you? I know the beans reliease gas but just can't fathom they'd release that much to be able to shatter a glass mason jar, those things are pretty tough. Aaron |
Aaron writes: > You are quite welcome other aaron, that's what were here for. > > Yeah we may get off topic from time to time but overall, it's a good > bunch of people here. > > For anyone else reading this topic. Has anyone ever had a sealed > container blow on you? I know the beans reliease gas but just can't > fathom they'd release that much to be able to shatter a glass mason jar, > those things are pretty tough. I've been roasting for about a year (in 20-25 minute sessions, using a Zach & Dani's roaster), and I generally dump the beans in a sealed container of some sort once they are fairly cool (often above room temp, but not by much). I started out using 'Tupper-ware' containers, and occasionally the top would pop open from the off-gassing. I've generally used Masonry jars, and never had one break. The do pop when you open them. I think I remember seeing the Masonry jars recommended on the SM website. -tmp -------------------------------------------------------------------------- I want to die in my sleep like my grandfather ... Not screaming and yelling like the passengers in his car. -------------------------------------------------------------------------- Top 100 movie: |
<Snip> ummm, you release gas, or the coffee? (sorry) |
On 3/9/06, Randolph Wilson wrote: <Snip> I do that way more often than every 12 hours! Ok me too sorry. But in all seriousness, I've been wondering about the appropriate way to rest as well. I've had pretty good luck with beans I pu= t in mason jars and release the pressure every so often. That precludes what I might attribute to overoxidation of the bean. I know that air is generally bad for stuff (except for us breathers) because of the oxidizing reactions it causes. So by putting it in some container, be it mason jar, closed bag, or valve bag, I think its probably an improvement over simple open-air resting. But then again I'm not clear on what is happening chemically to the bean during rest, nor am I a chemist (but I did stay at a Holiday Inn Express last night (not really)) so I could be completely off-base here. -- Steven Hay hay.steve -AT- gmail.com The Gas Master |
This is a multi-part message in MIME format. Repeating a question I asked earlier. Suppose you wanted to go ahead = and drink some of a new roast on day one, but you also wanted it to rest = and develop. Wouldn't it make sense to grind some and let it sit out in = open air for an hour or so? I believe that out-gassing must be a = function of surface area, and flavor development may be too. <---- = (That's the real question!) Might a grind-and-rest routine make an = hours-old coffee taste "more mature?" Just asking ... Thanks, Tom in GA |
This morning I had a jar of Kenya Gethwumbini emit the most explosive burp yet. I opened the mason jar with a very loud pop and the little seal part of the jar that is held on by the threaded ring actually flew across the counter. That was after they sat out for a couple of hours. Never had one burp quite like that! brad |
I have 3lb of Colombia Narino Caracol Del Abuelo in a jar, roasted on
3-6-2006. Even this morning, a large hiss was heard as I opened to
pour the beans for one more pot...
I love that sound!
Brett
Zassman
On 3/9/06, b cook wrote:
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ne
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Regards,
Brett Mason
HomeRoast
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_(( )_ Please don't spill the coffee! |
<Snip> Steven, If you are interested in learning about the "what is happening" I think the Illy book may help. I have a copy on the way, and can let you know for sure once I peruse it a bit. It is frequently available through Amazon, but it will be one of the used book sellers associated with them. Mine was rated as "new" and was priced at $65, which if the description was honest, will be a good price. I've seen them used for $80, so it pays to watch for a while. regards, Randy |
No, I've never had a glass mason jar explode on me with fresh roasted coffee in it, but I've had a few lids make a very a loud pop sound because I screwed the top on too soon or forgot to vent. ----------------------- For anyone else reading this topic. Has anyone ever had a sealed container blow on you? I know the beans reliease gas but just can't fathom they'd release that much to be able to shatter a glass mason jar, Do You Yahoo!? Tired of spam? Yahoo! Mail has the best spam protection around http://mail.yahoo.com |
Tom in GA, IMHO brewing as quickly after grinding is the priority. My feeling is that the disadvantage of the freshly ground coffee being in contact with oxygen for any extended length of time would be more detrimental than the positive influence of further maturation of the coffee by any off-gasing that would occur. This is pretty much an opinion thing on my part. If you could do some testing and tasting and let us know your conclusions, I would sure be interested. Mike (just plain) |
Thanks, Mike. It's just that I have such an intolerance for delayed gratification, but I also want to taste the full range of flavors after the beans have matured. If I ever have enough beans and people around here at the same time, I'll try a controlled experiment with 4-day-old versus 1-day "grind and let sit." The control group will just have to drink McD or 8 O'Clock! Thanks for your reply. Tom in GA |