HomeRoast Digest


Topic: Vacuum Sealing Fresh Roasted Coffee (9 msgs / 172 lines)
1) From: Eddie Dove
My wife has made some friends in Calgary, Canada and has promised them some
of my fresh roasted Brazil Fazenda Brauna Peaberry.  We live on the coast of
the Gulf of Mexico and I figure it will take a while to get there so I want
to ship it as soon as practical.  I was planning on roasting it this weekend
and I do not have any of the valve bags.  How long should I wait after
roasting to vacuum seal the roast with a Foodsaver?
Eddie

2) From: STP
Eddie,
Though, I don't see why you couldn't vac seal immediately after the
beans are cool.  If it's oxygen that affects the beans and, as on SM
website, CO2 out gassed can protect the beans from O2 (since CO2 is
heavier than O2 and will "push" O2 away from the beans and therefore
the efficacy of the one-way valve bags), immediate vacuum sealing
should be fine.  The vac seal will remove the O2, create a vacuum
(obviously), and therefore void-space which the CO2 can fill when
released by the beans.
Theoretically the tight fit the vac sealed bag forms around the beans
should slack up a bit if CO2 gas is generated and released by the
beans into the sealed environment. Basically PV=nRT (ah, high school
chem strikes back) but the Volume of gas is variable (increasing)
since the gas is generated by the roasted beans.
Just my hypothesis but I'm sure there are ChemE's on the list that can
validate or invalidate this.
Kevin
--Life's too short to suffer bad coffee.

3) From: ConradArms
I let my beans rest for 2 days after roasting.  I put them in a mason  jar 
with the lid placed on top, not sealed or screwed just placed on  top.  After 2 
days of rest, I vacuum seal them in bags to send to friends  and family.  
Again, after 2 days of rest, I vacuum seal them  in jars for my use.
 
Dorothy  

4) From: miKe mcKoffee
<Snip>
[mailto:homeroast-admin] On Behalf Of Eddie Dove
	Sent: Friday, October 13, 2006 6:59 AM
	
<Snip>
them some of my fresh roasted Brazil Fazenda Brauna Peaberry.  We live on
the coast of the Gulf of Mexico and I figure it will take a while to get
there so I want to ship it as soon as practical.  I was planning on roasting
it this weekend and I do not have any of the valve bags.  How long should I
wait after roasting to vacuum seal the roast with a Foodsaver? 
	
<Snip>
I always use valved bags rather than FoodSaver bags gifting coffee. Ideally
I'd wait and get some valved bags. 
That said I've routinely vac bagged small single brew pot whole bean for
travel. "Normally" like to rest 2 or 3 days before bagging. However one last
minute 'biz trip that was going to be gone for a week didn't have enough
coffee roasted and rested. So made up some of those little vac bags directly
after cooling. The danger is in degassing over expanding the bag of course.
By the end of the week trip had a few really swelled up tight pillowed
packs, but none exploded. FoodSaver triple ply bags pretty tough.
For larger amounts you're talking, which equate to more degassing, I'd leave
2 or 3 inches extra bag length for extra expansion space to be safe.
	
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.

5) From: STP
miKe,
I can see that.  It fits my explanation in my previous post.  If that
much CO2 is released the bag must be of sufficient size.  This would
be a neat experiment.  A set bean amount roasted and vac sealed  in a
large enough bag.  Measure the volume of the bag using water
displacement on a daily basis (start at t=0) and graph it out.  This
will allow one to determine exactly how much CO2 is out-gassed for a
particular bean and roast.
Taken one step further, do this every day (roast and bag)  and sample
the coffee each day (One bagged for 1 day, one bagged for 2 days, one
bagged for t+1)  to determine a CO2 released to cupping profile.
Kevin
--Life's too short to suffer bad coffee

6) From: Vicki Smith
Well, as an alternative, you can send me the greens, and I will mail the 
roasted coffee to Calgary, which is only 90 minutes away from here ;).
vicki
Eddie Dove wrote:
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7) From: Eddie Dove
I went to school for aerospace engineering ... if my hair were long enough,
you would see it blowing with the chem stuff.
I do pretty much the same thing with the mason jars for myself at home, but
I wanted to seal and ship as soon after roasting as possible because I have
no idea how long the trip will take.  I would agree with you miKe that
"ideally" I should wait to get some valve bags, but if you will recall, I
recently posted something about having CRS ... mine is the Short Term Strain
(STS).  As my wife was preparing to go out of town this weekend she craftily
reminded me that I had apparently agreed to roast and ship some coffee to
her friends in the "Great White North" some time ago ... weeks I would
imagine.  I vaguely recall something about it, so I know I'm not being
conned.
miKe, I think I remember the little pillows of which you write from a post
some time ago.  Leaving the few inches of room for expansion is probably
just what I needed.
Vicki, let me get back to you on that ...
Thanks everyone!
Eddie

8) From: Vicki Smith
If you decide to do it, be sure to send extra. It might take me a few 
roasts to get it just right ;).
Seriously, I'd be happy to roast some of my own beans for your coffee 
deprived friends. I recently sent some roasted beans to a friend in 
NYC--they took 8 days to get there...airmail. Usually, if I send beans 
by mail, I send them expedited. I was broke that day.
v
Eddie Dove wrote:
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9) From: Eddie Dove
Vicki,
Thank you ... the delay that I think is gonna happen is exactly why I want
to roast / seal / ship in rapid succession without popping the seals on the
bags.  I just may be taking you up on your offer.
Respectfully,
Eddie
On 10/13/06, Vicki Smith  wrote:
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