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.
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