While I've been an advocate of vacuum sealing greens for over 7 years many seem to think it's extreme and unnecessary. There's an article on greens storage (part 1 of 2) in the current June/July Roast Magazine. How fast can greens be destroyed by improper storage? One example from pg 64: "As an example of the delicate nature of green coffee consider this: We took 100 grams of newly arrived Tanzanian Peaberries that registered a moisture content of 11 percent and set it on a tray in a room with 72F and 21 percent relative humidity. In 24 hours the coffee moisture level dropped from 11 percent to 8.5 percent. After 48 hours, it was down to 7.5 percent. All that, in just two days." Article also discusses what that means to the cup (which isn't good) and much more. Pacific Northwest Gathering VIhttp://www.mcKonaKoffee.comURL to Rosto mods, FrankenFormer, some recipes etc:http://www.mckoffee.com/Ultimately the quest for Koffee Nirvana is a solitary path. To know I must">http://home.comcast.net/~mckona/PNWGVI.htmKona Konnaisseur miKe mcKoffeehttp://www.mcKonaKoffee.comURL to Rosto mods, FrankenFormer, some recipes etc:http://www.mckoffee.com/Ultimately 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. Sweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/Homeroast mailing list Homeroasthttp://www.homeroasting.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures 9upload yours!) :http://www.homeroasting.com/gallery/main.php?g2_itemIdx20 |
Make that May/June Roast Magazine... <Snip> Homeroast mailing list Homeroasthttp://www.homeroasting.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures 9upload yours!) :http://www.homeroasting.com/gallery/main.php?g2_itemIdx20 |
21% RH... sounds like Cheyenne WY!!!! Still grateful for the coolerdor idea from a couple of guys on this list. Been doing great, and it's real good because it limits my stash!bill On Thu, May 8, 2008 at 10:27 AM, miKe mcKoffee wrote: <Snip> Homeroast mailing list Homeroasthttp://www.homeroasting.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures 9upload yours!) :http://www.homeroasting.com/gallery/main.php?g2_itemIdx20 |
MiKe What do you use to measure with? Has anyone tried putting a home digital hygrometer in a wide mouth jar or even a plastic bag with some beans? How accurate would it be? Once determined to be the right % range then they could then be foodsaver vacuum packed. Ed B. On Thu, May 8, 2008 at 12:27 PM, miKe mcKoffee wrote: <Snip> -- Ed Bourgeois aka farmroast Amherst MA.http://www.aginclassroom.org/Homeroast mailing list">http://coffee-roasting.blogspot.com/ Co-President- Ma. Agriculture in the Classroomhttp://www.aginclassroom.org/Homeroast mailing list Homeroasthttp://www.homeroasting.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures 9upload yours!) :http://www.homeroasting.com/gallery/main.php?g2_itemIdx20 |
Until you buy another cooler :>) John Bill wrote: <Snip> ea <Snip> <Snip> <Snip> <Snip> ee.com <Snip> <Snip> e.com <Snip> /gallery/main.php?g2_itemId=7820 <Snip> <Snip> -- = John A C Despres Hug your kids 616.437.9182 Scene It All Productions JD’s Coffee Provoked Ramblings = Homeroast mailing list Homeroasthttp://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee=.com Homeroast community pictures 9upload yours!) :http://www.homeroasting.com/=gallery/main.php?g2_itemId=7820 |
Quite certainly storing greens in conditions of high and low humidity will effect bean moisture. At the risk of sounding like the ass that I am, how would one know that the 11% moisture content at the beginning of the example would be optimum for that particular bean. Furthermore a loose discussion on coffee flavors turning baggy at some point in time is hardly anything but stating the obvious. I believe the summary poses the question for discernable differences in storage methods. Was anything presented at the SCAA Conference in support of the discussion? |
I put a digital hygrometer into a new bag of beans for a 24 hour period. = The relative humidity didn't go up all that much. This was done in the = interest of building a bean humidor. I wasn't all that successful. It's = interior is roughly 18 square feet and I couldn't get the RH up very = much. But now I have a lovely cabinet with an antique glass door to = store beans in, though. John Edward Bourgeois wrote: <Snip> <Snip> <Snip> <Snip> ee.com <Snip> m/gallery/main.php?g2_itemId=7820 <Snip> <Snip> <Snip> -- = John A C Despres Hug your kids 616.437.9182 Scene It All Productions JD’s Coffee Provoked Ramblings = Homeroast mailing list Homeroasthttp://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee=.com Homeroast community pictures 9upload yours!) :http://www.homeroasting.com/=gallery/main.php?g2_itemId=7820 |
Yup, part two of the Roaster Magazine article is slated after their SCAA Convention presentation/workshop. BTW, why do you think some COE coffees are being shipped at additional expense vac'd from origin? Why has Tom gone to the additional expense of shipping some select batches vac'd at origin? A whim? Just to throw money away? I think not. FWIW IMO the preponderance of Roast Magazine articles, written by various seasoned respected coffee professionals, is anything but a "loose discussion". "Knowing" the optimumal moisture level for a green is exactly part of their professional training and gleaned from years of research. Pacific Northwest Gathering VIhttp://home.comcast.net/~mckona/PNWGVI.htmKona Kurmudgeon miKe mcKoffee www.mcKonaKoffee.com URL to Rosto mods, FrankenFormer, some recipes etc:http://www.mckoffee.com/Ultimately 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. Sweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/ <Snip> Homeroast mailing list Homeroasthttp://www.homeroasting.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures 9upload yours!) :http://www.homeroasting.com/gallery/main.php?g2_itemIdx20 |
I don't yet, I was quoting the article. Meters for determining greens moisture content 'taint cheap. The article mentions "cheap ones" running IIRC $600-$1000. It may be recalled Tom didn't even have a greens moisture meter until fairly recently. Currently I can only trust they're relatively where they should be when I receive them and attempt to keep them stabilized. My practice for years has been to Foodsaver vac' pack greens right after receiving them. Pacific Northwest Gathering VIhttp://www.mcKonaKoffee.comURL to Rosto mods, FrankenFormer, some recipes etc:http://www.mckoffee.com/Ultimately the quest for Koffee Nirvana is a solitary path. To know I must">http://home.comcast.net/~mckona/PNWGVI.htmKona Konnaisseur miKe mcKoffeehttp://www.mcKonaKoffee.comURL to Rosto mods, FrankenFormer, some recipes etc:http://www.mckoffee.com/Ultimately 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. Sweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/ <Snip> Homeroast mailing list Homeroasthttp://www.homeroasting.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures 9upload yours!) :http://www.homeroasting.com/gallery/main.php?g2_itemIdx20 |
So tell me again why we ship greens in a burlap bag? Maybe vac sealing at the mill might is the best option for shipping if we could get our heads out of the sand and change centuries old standard practices. Didn't Tom specify shrink wrapping bags for transit from one farm? ********************* Ed Needham "to absurdity and beyond!"http://www.homeroaster.com********************* |
My guess would be that going through the extra efforts to try and preserve certain beans as stasis is an attempt to keep the green beans in a particular moment. Whether the method is valid and to what ends seems open for discussion. A quick reference to a U.S. Army study on the preservation of coffee does seem loose to me, particularly since my perspective (as well as yours I believe) on the subject is most probably very different. I must say that I enjoy my subscription to Roast and the subject article but find no evidence to jump into the preponderance of prevailing thought. Cheers. |
While I've no doubt that vacuum bags might help preserve flavors by creating an impervious barrier, I'm at a loss to understand any beneficial effect of the vacuum on moisture content beyond that of a non evacuated plastic bag or other moisture barrier. In fact, it seems to me that the effect would be to lower the moisture content of the beans due to the reduced partial pressure (indeed all gas pressure) of water vapor. Once the beans out gas the water vapor necessary to achieve equilibrium the moisture reduction would stop; but so would it in a non evacuated bag or a bag filled with CO2 , N2 or air containing water vapor at any given relative humidity. Too much moisture and your beans get moldy. Too little and they dry out. Best solution? Drink up! -- Paul Helbert Prepackaged, roasted & ground coffee,,, Some of the worst ideas since sliced bread. Homeroast mailing list Homeroasthttp://www.homeroasting.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures 9upload yours!) :http://www.homeroasting.com/gallery/main.php?g2_itemIdx20 |
I've been to a couple cuppings with George Howell, testing effects of various shipping and storage approaches and the differences are quite evident. He may be a bit of a fanatic when it comes to defects but the proof is certainly in the cup. Ed B. -- Ed Bourgeois aka farmroast Amherst MA.http://www.aginclassroom.org/Homeroast mailing list">http://coffee-roasting.blogspot.com/ Co-President- Ma. Agriculture in the Classroomhttp://www.aginclassroom.org/Homeroast mailing list Homeroasthttp://www.homeroasting.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures 9upload yours!) :http://www.homeroasting.com/gallery/main.php?g2_itemIdx20 |
miKe, I vacuum seal my beans also and they seem to last a lot longer before declining in flavor. I imagine that for the Kafe, you are buying whole bags of coffee. How do you store them? The food Saver would not be practical for such large quantities. Do you simply use them fast enough that long term storage is not a concern? Mike Chester |
"...use them fast enough that long term storage is not a concern-" Someone seriously in the coffee shop business is not in the profitless business of long term green coffee storage. Use public storage and transfer the burlap bags to plastic garbage cans for that. Burlap bags are for green coffee transportation. Iechyd da, Mabuhay -RayO, aka Opa! Got Grinder? On Fri, May 9, 2008 at 7:51 AM, Mike Chester wrote: <Snip> Homeroast mailing list Homeroasthttp://www.homeroasting.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures 9upload yours!) :http://www.homeroasting.com/gallery/main.php?g2_itemIdx20 |
Vacuum sealing from origin is to protect the coffees from the harsh storage and shipping conditions at port and in transit. Vacuum sealing surely has a positive effect in the home environment, but arguably less so than during transport from origin. I'd like to know what the optimal storage environment is for coffee (hey, maybe it's 'total vacuum', but maybe it's pressurized N2 at some humidity in equilibrium with the water content of the bean, I dunno). I know Tom doesn't vac seal every coffee he has, though he might like to! And I know that even months after it shows up there, and I order it and consume it here, it's still stellar. My advice is if you have a nasty environment, seal your beans. George Howell's cuppings - you will taste the frozen, vac sealed beans over a year old, those stored in burlap, and one other, I forget which storage method was employed (might just be out of jute, open air). The cups are drastically different. One is vibrant and fresh, one faded and plain, and one downright nasty, tasting wooden and flat with a musty odor. He has other cuppings as well, comparing different origins and processing methods. Not all of his advice is what you'd agree with, though the storage methods are difficult to argue with - they just taste better! For example, he believes the 'fruity' flavors you find in those Ethiopian coffees, the ones imparted to the bean during processing (partial fermentation of the fruit), are a defect. I just happen to like the strawberry, apricot, blueberry, mango, and other flavors I find in such coffee. Sometimes! On Thu, May 8, 2008 at 10:56 PM, miKe mcKoffee wrote: <Snip> Homeroast mailing list Homeroasthttp://www.homeroasting.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures 9upload yours!) :http://www.homeroasting.com/gallery/main.php?g2_itemIdx20 |
<Snip> My house temperature can range from 65 to upper 70's. I was going to put my beans down in the basement, where it is a bit more consistently around the upper 60's, but the humidity does get a little high. My SM coffee is in the bags it came in, half is in the burlap and half is in the plastic bags. Is my house considered a "nasty environment" for beans? Do I need to start vac sealing before all hope is lost? (or do I need to run the air conditioner just for my beans to keep the humidity down ;-) LOL) Jamie Homeroast mailing list Homeroasthttp://www.homeroasting.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures 9upload yours!) :http://www.homeroasting.com/gallery/main.php?g2_itemIdx20 |
The Roast mag article referenced a US military study documenting green coffee storage that determined to maintain a 12% moisture level they need to be stored at 77f and 60rh -- Ed Bourgeois aka farmroast Amherst MA.http://www.aginclassroom.org/Homeroast mailing list">http://coffee-roasting.blogspot.com/ Co-President- Ma. Agriculture in the Classroomhttp://www.aginclassroom.org/Homeroast mailing list Homeroasthttp://www.homeroasting.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures 9upload yours!) :http://www.homeroasting.com/gallery/main.php?g2_itemIdx20 |
I see- We're talking Army Coffee here. "...a US military study documenting green coffee storage that determined to maintain a 12% moisture level they need to be stored at 77f and 60rh." "60rh" is meaningless. The phrase, "...to maintain a 12% moisture level they need to be stored at 77f and 60rh," means: To maintain beans whose mass is 12% H2O, they must be in a 77°F gaseous environment that contains 60% of the concentration of water vapor that it could contain at saturation. Good. Then you'll be first on your block to have Specialty Coffee converted to Army Coffee. The 77°F is a little warm to store green coffee over the long term IMO, a= nd you can depend on Burlap bags to allow free passage of moisture, temperature and barometric pressure. Army Coffee depends on 60% rh at 77° F, which depends on the barometric pressure. The Burlap bags have an Open Door Policy to temperature, pressure and moisture, so forget about the Army Coffee research with Burlap. Cheers, Mabuhay -RayO, aka Opa! On Fri, May 9, 2008 at 5:55 PM, Edward Bourgeois wrote: <Snip> ee.com <Snip> -- = "When the theme hits the bass, I dance the Jig!" - -Virgil Fox at the Mighty Wichita (ex- NYC Paramount) WurliTzer- 1976 Homeroast mailing list Homeroasthttp://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee=.com Homeroast community pictures 9upload yours!) :http://www.homeroasting.com/=gallery/main.php?g2_itemId=7820 |
Contraire RayO. It's the Most serious in the coffee business who look to stabilize premium greens between crop cycles, which is "long term" of which I speak not multiple years. Pacific Northwest Gathering VIhttp://home.comcast.net/~mckona/PNWGVI.htmKona Kurmudgeon miKe mcKoffee www.mcKonaKoffee.com URL to Rosto mods, FrankenFormer, some recipes etc:http://www.mckoffee.com/Ultimately 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. Sweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/ <Snip> Homeroast mailing list Homeroasthttp://www.homeroasting.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures 9upload yours!) :http://www.homeroasting.com/gallery/main.php?g2_itemIdx20 |
I've spent many a hot day in a burlap bag. Packing the wool from my farm and on other farms shearing crew, we pack the wool in 8' tall burlap bags on wool towers. You climb up throw the fleece in and then jump down in and tamp it down around the edges. Talk about baggy fragrance. It really is potent stuff. - Ed Bourgeois aka farmroast Amherst MA.http://www.aginclassroom.org/Homeroast mailing list">http://coffee-roasting.blogspot.com/ Co-President- Ma. Agriculture in the Classroomhttp://www.aginclassroom.org/Homeroast mailing list Homeroasthttp://www.homeroasting.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures 9upload yours!) :http://www.homeroasting.com/gallery/main.php?g2_itemIdx20 |
sounds like my humidor.... Do I now need to store my coffee and cigars together? (I wasn't planning on building a walk in but I just might have to) Dennis Edward Bourgeois wrote: <Snip> Homeroast mailing list Homeroasthttp://www.homeroasting.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures 9upload yours!) :http://www.homeroasting.com/gallery/main.php?g2_itemIdx20 |
Per everything I've looked at, cigars require a higher relative humidity = level than the beans. Beans need an RH of about 60 - 64% and I read = cigars need 72%. If you store together, choosing one level or the other = you may have dry cigars or moldy greens. In my studies for my humidor cabinet, I visited a cigar shop. Their = cabinets as well as the walk in were kept humid with a traditional room = humidifier. IIRC, they were using the cool steam type. John Dennis & Marjorie True wrote: <Snip> ee.com = <Snip> <Snip> -- = John A C Despres Hug your kids 616.437.9182 Scene It All Productions JD’s Coffee Provoked Ramblings = Homeroast mailing list Homeroasthttp://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee=.com Homeroast community pictures 9upload yours!) :http://www.homeroasting.com/=gallery/main.php?g2_itemId=7820 |
Didn't say "preponderance of prevailing thought" (though some of the most cutting edge professionals are using rather extreme storage methods with premium beans) but rather said "anything but a 'loose discussion'." Also I do not say only vacuum sealing greens and storing at room temperature is the optimal method, only that it has been an effective method for me and my limited resources, not necessarily the most effective method. I do definitely believe more effective than burlap or cotton or zip lock bags etc. IMO the majority of storage methods used are outdated but remain the norm do to costs. Similar goes for roast storage, especially in retail environments. If roasts were stored deep frozen hermetically sealed "shelf life" would be extreme, but costs substantial and hence it is not the "preponderance of prevailing application" regardless the thought. Pacific Northwest Gathering VIhttp://www.mcKonaKoffee.comURL to Rosto mods, FrankenFormer, some recipes etc:http://www.mckoffee.com/Ultimately the quest for Koffee Nirvana is a solitary path. To know I must">http://home.comcast.net/~mckona/PNWGVI.htmKona Konnaisseur miKe mcKoffeehttp://www.mcKonaKoffee.comURL to Rosto mods, FrankenFormer, some recipes etc:http://www.mckoffee.com/Ultimately 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. Sweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/ <Snip> Homeroast mailing list Homeroasthttp://www.homeroasting.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures 9upload yours!) :http://www.homeroasting.com/gallery/main.php?g2_itemIdx20 |
I guess I keep getting muddled up in the ends and the means. A quick analogy would be that of a superb bottle of wine. Experience dictates that improper storage will leave the wine undrinkable. As well, there is a limited shelf life and there is a span of time when the desirable flavors are at the peak. When does it become more feasible to attempt to keep a loaf of fresh baked fresh rather than simply baking another loaf? Should the use of chemical preservatives be used to extend the shelf life of coffee roasted or green? Should they be gassed and kept under wraps? How does any particular method affect the resulting cup? Surely you find benefit from the vacuum sealing or you would not continue the practice. For my purposes I find that air-tight storage canisters, periodic roasting, regular consumption, and timely rotation of my greens cabinet work fine. In the errs of my ways I've even discovered that ground coffee stored in an air-tight container in the refrigerator for a few days can produce outstanding espresso. Now if I had several tons of a particular bean that I was scrambling to market within a given window of time my attitude may not be so cavalier... |
I'm going with miKe on this vacuum storage issue. It seems that vacuum storage is the uber method for storage of most commodities that are sensitive to environment. We pay lots of $ for our precious green beans and take many precautions. I silly 1 gal. vacuum bag costs .50 cents and will store 4# of beans. Moreover, the bags are reusable. Besides, I may keep a bean for 6 months and I want it to be good when I use it. Ivan ++++++++++++++++++++++++++++++++++++++++++++ Date: Fri, 9 May 2008 20:58:53 -0700 From: "miKe mcKoffee" Subject: Re: [Homeroast] Greens storage (once again) To: Message-ID: <003801c8b252$2a1bda70$6400a8c0> Content-Type: text/plain; charset="us-ascii" Contraire RayO. It's the Most serious in the coffee business who look to stabilize premium greens between crop cycles, which is "long term" of which I speak not multiple years. Pacific Northwest Gathering VIhttp://home.comcast.net/~mckona/PNWGVI.htmKona Kurmudgeon miKe mcKoffee www.mcKonaKoffee.com URL to Rosto mods, FrankenFormer, some recipes etc:http://www.mckoffee.com/Ultimately 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. Sweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/<Snip> Homeroast mailing list Homeroasthttp://www.homeroasting.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.homeroasting.com/gallery/main.php?g2_itemIdx20 |
Hello everyone; I thought one was supposed to store them in cotton bags so as to not build up any moisture and cause mold. I usually take mine out of the plastic and put in cotton for that reason. Am I doing wrong? Some of my stash is 8-10 months old. I do have a food saver and could vac some when I buy larger quantities of a single bean. Thanks, Gary Raabe> Date: Fri, 9 May 2008 17:18:06 -0600> From: raymanowen> To: homeroast> Subject: Re: [Homeroast] Greens storage (once again)> > "...use them fast enough that long term storage is not a concern-"> > Someone seriously in the coffee shop business is not in the profitless> business of long term green coffee storage. Use public storage and transfer> the burlap bags to plastic garbage cans for that.> > Burlap bags are for green coffee transportation.> > Iechyd da, Mabuhay -RayO, aka Opa!> > Got Grinder?> > On Fri, May 9, 2008 at 7:51 AM, Mike Chester wrote:> > > miKe,> >> > I vacuum seal my beans also and they seem to last a lot longer before> > declining in flavor. I imagine that for the Kafe, you are buying whole bags> > of coffee. How do you store them? The food Saver would not be practical> > for such large quantities. Do you simply use them fast enough that long> > term storage is not a concern?> >> > Mike Ch ester> >> > |