(cc List 'cuz the more feedback the merrier and my opinion is just my
I started vac bagging greens because it seemed the closest state to still
being in parchment. I believe the main benefits are no possibility of
picking up odors and maintains moisture level of the bean (neither drying
out or picking up humidity). Don't really know how reduced oxygen exposure
effects greens longevity. Beyond that want to keep them cool and out of
direct sunlight. (I haven't found/made freezer space for over 100# of greens
so they aren't frozen at this time.)
While Foodsaver cannisters or mason jars are reusable, I went bags for
greens. Good thing too since at one point stash swelled to over 250# which
would have taken a heck of a lot of jars! FWIW gone to max 2.5# per bag
simply because 5# in a vac bag more cumbersome pouring out for a roast and
re vac sealing. Once did a single big 20# vac bag greens, that was nuts.
(using 11" roll, now normally use 8")
If you're planning to "build up your stash" I'd suggest estimating what
you'll use in a year to year and half at most and buy accordingly. Just
don't get too carried away or you'll regret it in the cup down the road.
Depending on how fresh from milling they are when you get them greens
usually hold up very well vac bagged a year or a bit longer. Really fresh
from the mill (like days when I get them from Kona) can push it up to maybe
two years. Beyond that and you'll wish you hadn't bought so much at once
come brewing time.
Kona Konnaisseur miKe mcKoffee
URL to Rosto mods, FrankenFormer, some recipes etc:http://mdmint.home.comcast.net/coffee/Rosto_mod.htmUltimately the quest for Koffee Nirvana is a solitary path. To know I must
first not know. And in knowing know I know not. Each Personal enlightenment
found exploring the many divergent foot steps of Those who have gone before.