HomeRoast Digest

Topic: another roasted bean storage question and (5 msgs / 175 lines)
1) From: Bob Hazen
How about this:  Cut out the valve from a bag, poke a hole in a mason jar 
lid and glue the valve over the hole?

2) From: neal
Use the metal lids and try this (from Eddie Dove's
On Sun, Mar 16, 2008 at 4:01 PM, Bob Hazen  wrote:
Homeroast mailing list

3) From: John Despres
The grommet valves are a one way exit for carbon dioxide. The gas =
escapes but no oxygen gets back in. Poking even the tiniest of holes is =
a two way street for carbon dioxide and oxygen.
Try this: get one of those valves and hold it to your lips, seal it and =
blow, then turn it around. Only one way will allow you to blow through it.
Eddie's site has an excellent pictorial of how to use the grommet valves =
with a mason jar lid. However, I've found there are about 3,422,394 =
different types of valves and not all of them come apart like the only =
one I've actually been able to install in a lid. I collect them from =
Most of them are the same size, though and will "snap" into a 11/16 hole =
drilled into the lid. Drilling the plastic is very difficult, but can be =
done without chopping them up.
There's no reason to move your beans to another container without a =
degassing valve. My earlier post about the 6 week rested Sana'ani was in =
a valve bag and was one of the best cups of coffee I've had in a while!
Ron Feroni wrote:
opy them so to speak.  Really still not sure how they work.  Anyone?  It al=
most seems like you could just poke the tiniest hole in a lid/bag and have =
the same results.  =
ence in storing roasted beans.  I seem to get this funk smell from keeping =
them sealed in mason jars(I use the plastic lids, not the metal rings/bands=
lly sure how to test it.
-- =
John A C Despres
Hug your kids
Scene It All Productions 
JDs Coffee Provoked Ramblings =
Homeroast mailing list

4) From: sci
I have experimented with this problem a lot. Below is a post from a couple
of weeks ago that I made in response to some similar question. The solution
below is inexpensive, fast, and effective. I can't think of a better way to
do this because this gets 99% of the oxygen away from your beans immediately
and then allows the magic of the CO2 to flush away the remaining 1% creating
a truly oxygen free environment that is ideal for resting beans or storing
1. Get VacuSeal brand bagshttp://www.vacu-seal.com/ Try BB&B. These cost
about $5 for 7 quart or 5 gallon bags. DO NOT buy the worthless little
vacuum machine that sucks the air out of the bag that costs about $30. You
will not need it.
2. Put your beans in the bag, roasted or green.
3. Use your lips or a straw in the little one-way check valve to draw out
the air. You'll be surprised how you can suck it down to the point that the
beans become a rock hard mass. (No jokes guys)
4. I put my freshly roasted beans in there as soon as they cool, draw the
vacuum, and let them sit for 24-36 hours. As they give off gas, the bag will
slightly inflate with CO2 creating a near oxygen free environment,
especially if you evacuate the gas every so often. It only takes about 3
seconds to draw out the gas. After using the beans, reseal and evacuate the
bag. It is really fast. Roasted beans will stay fresh for two weeks or
longer this way because each time most of the oxygen gets removed. But who
lets good beans sit that long anyway?
5. If you put green beans in there, you can store them in a cool place. I've
tried freezing them in a deep freeze and I've found that it makes little if
any difference. But I haven't tried this for really long term storage like 2
years, though I have some I'm waiting to let sit that long.
6. The bags can be used and reused for a long time. I have a set of 7 quart
bags I've been washing and using for a year. They are pretty tough.
7. Now if you are really picky and have some expensive roasted beans to keep
fresh after opening the bag the first time, do this: Go to a wine store. Buy
a can of wine preserver. This is a can of compressed nitrogen and argon,
both inert gases, noble gases. Seal and vacuum your bag of roasted beans.
Then barely open the ziplock so the tube from the gas can will insert.
Inflate the bag. Remove tube. Reseal zipock. Jumble the  bag around and then
vacuum it. Now your pricey roasted beans are in a nitrogen flushed oxygen
free environment. Why all the trouble. Well, this is the way the big boys do
it to keep foodstuffs fresh for long periods of time (like potato chips).
Oxygen reacts and destroys organic compounds like coffee. I don't do this
all the time because I drink most batches of beans in less than 7 days.
Hope that works for you. It has worked like a charm for me.
Ivan (Scizen)
"Homeroasters of the world UNITE! You have nothing to lose but your
Homeroast mailing list

5) From: Barry Luterman
whoops answered wrong e-mail.
As the beans cool they emit CO2 creating positive pressure within the bag.
The one way valve opens allowing the Co2 to escape until equilibrium is
obtained. That is, when the outside air pressure equals the pressure inside
the bag. When equilibrium is obtained the valve closes not allowing any O2
into the bag.. Now pressure starts building in the bag from the Co2 and the
process repeats until no more Co2 is produced
On Sun, Mar 16, 2008 at 2:59 PM, John Despres <
john> wrote:
Homeroast mailing list

HomeRoast Digest