HomeRoast Digest


Topic: pre-grinding for work (13 msgs / 420 lines)
1) From: Kevin
The biggest problem I have with coffee at work is grinding the beans.
I sneak off to the warehouse to grind but it's inconvenient and I'm
not comfortable with how the process 'looks' in a CONSERVATIVE office
setting.
I remember a discussion a while back on this so forgive me if this is
a re-hash topic.  I thought someone on the list mentioned
pre-grinding/vac sealing/ and freezing coffee the night before work to
take to work and brew in the morning and afternoon.  Has this been
working out and is there much if any flavor loss using this method.  I
haven't had any luck sourcing a Zass hand grinder either but if the
method above minimizes flavor degradation over the 12 hrs or so before
brewing it'll work for me....
I'd appreciate any input.  Thanks!
-- 
My home coffee roasting blog:http://homecoffeeroastblog.blogspot.com/Kevin

2) From: Leo Zick
I grind the night before and put the coffee into a small tupperware for my
aeropress at work.
No way am I grinding at work, I get enough looks brewing my own coffee. Lol.
I cant imagine my pallate is that sensitive to detect a 12hr brewed coffee
grind time difference.  Espresso, maybe.  Either way, the aeropress 'cleans'
the coffee enough that I don't think its noticable.

3) From: Eddie Dove
Below is quoted 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.
On 1/17/07, Kevin  wrote:
<Snip>
-- 
My Home Coffee Roasting Blog and Profiles for the Gene Cafehttp://themeyers.org/HomeRoast/">http://southcoastcoffeeroaster.blogspot.com/Sweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/

4) From: Kevin
Leo,
"...I get enough looks brewing my own coffee [at work]."  That
completely sums up my predicament.  Though people at work do comment
on how good my coffee smells.  My response is, "If it smells that
good, imagine how good it tastes!"
Kevin

5) From: Kevin
Eddie,
That was the post I was looking for, thank you.  (I don't have access
to the searchable database of the list at work b/c of the firewall).
miKe's method will work until I can find another solution.
-- 
My home coffee roasting blog:http://homecoffeeroastblog.blogspot.com/Kevin

6) From: miKe mcKoffee
Dang, my cloaking engine modification for automatic de-cloak re-cloak worked
so well I didn't even have to send the post! (Must have been the latest mod'
switching from Naquadah power to a ZPM:-)
I'll add that I don't make the little single brew sized pre-ground vac bags
nightly but rather periodically, about weekly. Basically usually make a bag
or two from each of the about weekly 4 to 5 different half pounder roasts
kept vac jar sealed as they hit around 4 days rest then freeze the
pre-ground bags. Debi then just grabs some out of the freezer at home to
take to work as needed. Been working well for years.
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.
	From: homeroast-admin
[mailto:homeroast-admin] On Behalf Of Eddie Dove
	Sent: Wednesday, January 17, 2007 6:37 AM
	
	Below is quoted 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

7) From: David F Iseminger
In November we went on vacation for 2 weeks.  this was the longest I had
been away from my roaster & Grinder.  before we left I purchased a
personal french press/travel mug from starbucks, then ground my beans and
put them in valve bags.  Not the best way to go for sure & by the time we
got home I was seriously jonesing for some fresh stuff, but as far as I
am concerned it was better than drinking that slop they sell at flying J
and other various truck stops for 2 weeks.
david

8) From: Aaron
Ok Rodney McCoffee... and it's zed PM...  PppPpPpp..
oh, is this OT?  oops... bweeep !!!  bweeep !!   Rule violation sector 
3... Bweeep!!!
If one wants to be really picky, you 'might' taste a difference in 
coffee ground last night versus 10 minutes ago, but if you are doing it 
at work, chances are you are not using the 'best of the best' equipment 
and the most perfect methods of brewing anyways so it's not going to be 
that much noticeable I bet.
Vac packing them works,  pain in the butt seal/sectioning off all the 
little baggies vaccing them sealing them, blaah, but it works and they 
will last a bit longer.
Concur on the freezing, it does seem to help keep them longer..
The tupperware containers work too, get those little plastic two ounce 
glad baggie made or whatever brand is out by you with snap on lids, 
grind your coffee, chunk it in there, and take it to work... that way 
it's premeasured all you gotta do is dump in brewer, dump hot water, 
fill cup, smile contentedly at the envious glares from fellow co workers 
as that heavenly aroma of your coffee fills the area.
Me, I have a cooler with a handle on it, kind of one of those lunch 
coolers.  I have 3 bean types in it, a swiss gold, a coffee cup, a 
microwave cup to heat the water, my hand zass grinder, and a scale.  I 
go throw a cup of water into the nuker,  measure out and grind my beans, 
about the time the beans are done, the mwave is beeping, get the water 
make my coffee right at my desk...  as long as it's before work, or on 
your beak time, I dont see how they can whine too bad, it's your desk, 
and it's no different than eating a snack there, takes no more room than 
a soda, and actually is MAkING money for the company because you can get 
your 'beverage' in a few minutes instead of wasting 15 ot 20 running to 
the soda machine.. so you are being more productive in reality... throw 
that pitch at them if they want to whine... Id try it, sometimes it's 
easier to say. sorry... than to beg permission in the first place...
Aaron

9) From: miKe mcKoffee
<Snip>
Uh oops, not quite up on my "Ancient" technology acroynyms. Nope no Off
Topic violation, but depends on how you have your OT sensor calibrated.
Normal calibration doesn't flag a post with a bit of OT banter that is
primarily on topic.
<Snip>
First there is no "might", taste difference is quite noticable to my palate.
And first noticed with quite run of the mill Krup's drip machine 1984.
Better brewing just makes it more noticable. Again, it's a matter of taste
and palates. Picky? Absolutely.
Second assuming everyone uses substandard brewing methods at work is just
that, an assumption. While I wouldn't compare Debi's work cups made with
Press Pot sporting Swissgold plunger and filtered water to what the Bric'
can produce, the cups are quite on par with any FP pot done at home.
<Snip>
Yes, striving for the best quality possible often takes more effort. Whether
it's worth the effort or not is purely a personal decision.
 
<Snip>
I disagree that Tupperware containers work nearly as effective keeping
anything as fresh as vacuum sealing. Here's a freshness test with visuals:
take a chunk of cheese and cut in two pieces. Place one piece ia a
Tupperware container and "burp" it as recommended to to seal tightly. Place
the other piece of cheese in a FoodSaver bag and vacuum seal. Place both in
refridgerator and leave for a couple months. Guess which will be moldy.
<Snip>
Now wait a darned minute! That is an extreme type of work coffee production,
which I whole heartedly endorse, but seems to disagree with your previous
statement
"chances are you are not using the 'best of the best equipment and the most
perfect methods of brewing anyways so it's not going to be that much
noticeable I bet".
Of course it makes a noticable difference or you wouldn't go to such
extremes!
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.

10) From: Kevin
I brew with a West Bend Cheap-O at work and a swiss gold filter.  I do
preheat the west bend by running 1-2 cups of water (dumped, and fresh
water used for brew)then set it up for brew.  Believe it or not but I
did measure it with a Tprob at home and if you pre-run water then dump
the water, the water will be 197-199F.  IF you don't pre-heat, the
initial water on the grinds will not be 197.  it's more like 180ish.
I have a press pot but thought that would be too much clean up and I
only have a blade grinder at work.  I'm not bringing in my SMP to
work.  That'd be over the top.
My solution is to use my brewer and grinder in the break room.  No one
can complain if it's there and the noise is at an acceptable level
(tested it today).  It's less "un-office-ish" this way.  Who knows,
maybe more people will become interested in my coffee.
I whole-heartedly agree with miKe on vac sealing.  I have a foodsaver
and it literally is the best thing since sliced bread.  The freezer in
my basement is stocked with vac sealed meals I made before my son was
born in Oct.  Whole meals in a m-waveable, boilable, dishwasher-able
bag.  One word, WONDERFUL.

11) From: an iconoclast
On 1/17/07, Kevin  wrote:
I remember a discussion a while back on this so forgive me if this is
a re-hash topic.  I thought someone on the list mentioned
pre-grinding/vac sealing/ and freezing coffee the night before work to
take to work and brew in the morning and afternoon. --
I can't grind at work, so I use a Vacuvin container to put coffee ground
that am to be used during the day. It's like a manual vac sealer.  A starter
kit costs about $15 for a container and pump, but I bought two to have a
pump at home and a pump at work.
Take care,
Ann
Sweet Maria's list searchable archiveshttp://themeyers.org/HomeRoast/index.htm

12) From: Aaron
Mike, they said they were in a 'conservative' office setting and were 
wary of grinding or getting really elaborate..  I said that most 'office 
settings' have crummy coffee setups, and if you are using that, then 
grinding the grounds on the way out the door for work will work fine,  
BUT... I bring my own kit.. and that it isn't that intrusive and not to 
worry about the 'moderate' setting and give it a shot.  They (the office 
droids)  might not mind afterall, especially if you decide to now and 
then share some of your coffee.
On the tupperware .vs. vac sealing, well yes, of course for long term 
storage vac has tufferware beat hands down, but were talking about a 
couple of hours to make it to the office  not months... and on the 
cheese, moldy is GOOD cheese, it gets better.
I do that with cheeses i buy, Ill get a 10 pound block of colby or 
whatever they call it, ill cut it in quarters, let it set out in the 
open on the counter for several hours, cram it into a plastic zip lock 
bag and shove it in the veggie crisper drawer in the fridge and forget 
about it for 6 months to a year... after the time has elapsed, cut the 
mold off and wowowwo.. very sharp and most excellent cheese, and it 
isn't costing you $14 a pound either.
In recap....
....office setups are generally substandard, if you use it, you probably 
wont notice a difference ... though some folks would.....ie you.
....given office setups are substandard, make your own set-up, if ya 
dont go for swissgold use a french press or something still rather 
small... even dilbert offices shouldn't have a spaz over it....
and in addition... honestly, an electric pencil sharpener, or the slam 
slam of an electric stapler .or the office landfill feeding its maw on a 
crumply bag of doritos...makes more noise than the crunch crunch of a 
hand grinder...
Aaron

13) From: Aaron
yanno, ann just reminded me of something.  for my vac sealer, they have 
several different sizes of containers and the hose attachment thing for 
vaccuum sealing these containers.... plastic cans basically with a 
rubber seal and valve lid.....
anyways,  i seen in the exchange the other day, they had a set of 6 
small containers, maybe a cup size or a bit smaller... i looked said, 
hmm interesting, but didnt look back.... i bet this would work great for 
the vac folks when you want to seal and carry a small amount of coffee.  
the container is reuseable hundreds of times, and those bags DO get 
expensive after a while for the machines.
aaron


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