I don't believe that an air tight container is the answer have
you tried storing in a vacuum container like a food saver?
On Oct 30, 2006, at 1:02 PM, Les wrote:
I don't believe that an air =
tight container is the answer have you tried storing in =
a vacuum container like a food saver?
On Oct 30, 2006, =
at 1:02 PM, Les wrote:
Doug, I have noticed this will all of the =
fruity coffees. Storing in a good air tight container helps. =
Personally, I like the change.
On 10/30/06, Douglas =
Strait <dougstrait> =
wrote: I have done =
four roasts of the El Salvador Juan Francisco project
coffee and like =
it alot. I in fact reordered more after just two
roasts and =
purchased my first ever 10# of one coffee.
Today I brewed [Melitta =
paper drip cone] two batches of slightly
different City+ roasts. One =
was finished at 430F @ 10:00 with 3:45
elapsed 1st crack to finish =
and the other was finished at 432F @ 11:00
with 4:30 1st crack to =
finish. These are air roasts and temps are
probed bean mass.
I noted about both of these was that the change in flavor from
days rest to [today] 4 days rest was the most radical of any
I can remember. At two days both were heavily fruited and
sweet. By =
four days these characteristics were very muted. While still
good coffee at four days, I much preferred it at two days.
Has anyone =
else noticed this with this coffee? =
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