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
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.
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
<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.
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
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: <Snip>
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
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: <Snip>
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: <Snip>