HomeRoast Digest

Topic: When to grind for in-laws? (6 msgs / 113 lines)
1) From: Don Harris
I have been roasting coffee for my in-laws for a year or so, they
happen to like it. Unfortunately, they are finding it difficult to
grind the beans due to their age. I see them at least once a week and
can grind the beans for them but I am not sure when/how. Here is what
I am thinking, let me know if there is a better way.
Take the beans from the roaster cool to room temperature, grind,
vacuum seal and freeze in 10 cup packs (~75 grams). Good?
They go through about 1.25 pounds a week and I don't mind the extra
work to give them this simple pleasure, I am just not sure of the best

2) From: Justin Marquez
On 11/6/06, Don Harris  wrote:
I am not even sure you need to do the freezing if their usage cycle =
one week of storage.
No question that coffee ground a week ago is not as fresh as coffee
ground just before use. BUT...
My experiences are that homeroasted ground a few days in advance is
still so much better than grocery store coffee that unless you are
really "into" the coffee tasting, it'll be just fine.  Who was it here
reported last year of being on a month long trip with no grinder and
had ground their home roasted a month in advance and it was still
Could you tell the difference in a side-by-side taste test? Probably.
But they would BOTH be good. You could try it and see if it is fresh
Safe Journeys and Sweet Music
Justin Marquez (CYPRESS, TX)

3) From: Brian Kamnetz
On 11/6/06, Justin Marquez  wrote:
I think it was Peter Z, of LHC, who was on his way to NY with a load of
Horse #30....

4) From: Don Harris
Hi Justin,
Good point, I will give it a try this week and see what happens. They
are pretty coffee savy but as you say unless it's side by side.....
On 11/6/06, Justin Marquez  wrote:

5) From: Eddie Dove
I believe mcKoffee talked of doing this before when his wife went out of
town for a week, sans the freezing part.  I believe he said it worked rather
effectively, but side by side ...
On 11/6/06, Don Harris  wrote:

6) From: miKe mcKoffee
Good point? Maybe but me thinks not. Staler is staler and ground coffee
stales in minutes or hours at best not days. So what if 3 or 4 day
pre-ground homeroast "tastes better" than a can of Foulgers opened 2 years
ago, that is not the point. There is a large body of evidence, both home and
commercial, which highly suggests hermetically sealed and frozen greatly
reduces or even halts staling (if cold enough).
If you're going to make singe brew batch pre-ground FoodSaver vac bags for
your folks why the heck not freeze them to keep them fresher?! Why
intentionally leave them out to stale faster?! Makes zero sense to me. If
something is worth doing it's worth doing to the best of my ability has
always been my mantra. It's not like it's gonna be some big inconvenience to
put them in and then take them out of the freezer one at a time.
I suggest resting the coffee atleast a couple days before grinding and vac
bagging then freeze them. In other words rest them to their peak first, then
grind, vac bag and freeze to halt or at the minimum greatly inhibit staling.
That is what I do for Debi's take to work pre-ground and frozen vac bags.
She than takes some to work and transfers them to breakroom freezer.
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.

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