HomeRoast Digest


Topic: Freezing coffee >was coffee article (7 msgs / 126 lines)
1) From: Edward Bourgeois
I agree totally. I've visited and cupped with George Howell several
times who has also been a champion of vac. freezing. The effect of
proper freezing of greens and roasted proves out in the cup or shot.
But it must be properly done. Merely forcing the air out of a porous
ziplock bag won't hack it. I buy my greens in season when they first
arrive, vac. them and store them til the next crop year. I post blend
my espresso and end up with more than I can use fresh so will freeze
some in small vac. packs. I will not cut open the bag until it has
adjusted to room temp.
Ed
On Sat, Feb 7, 2009 at 3:25 AM, miKe mcKoffee  wrote:
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-- 
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
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2) From: Michael Dhabolt
Put me down as another proponent.  I've done the comparison that miKe
suggested several times, including a few times at his house and a few
times, independently, at home.  The 'At Worst' 5 to 10% decrease in
taste was almost beyond my tasting abilities. Statistically speaking,
I believe I 'guessed' correctly just over the 50% mark, out of 10 or
so A to B comparisons ..... I don't consider myself to have
extraordinary tasting abilities.  I believe the last time we tried it
at miKes place, we were tasting some roast that had been in his
freezer for a complete year.
I am a bit more cavalier about my greens than Ed but use similar
procedures with roasted beans that  are beyond my immediate (a week)
needs.  When freezing I usually vac and freeze 1/2 lb. bags.  When I
need them, I let the beans warm to room temp to dis-allow condensation
onto the beans before dumping in the Mazzers' hopper for the next
couple of days use.
Mike (just plain)
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3) From: R Nepsund
I put my beans in the freezer for about 10 minutes before grinding to reduce
fines.  It might be better to not thaw them out.
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4) From: raymanowen
"...in the freezer for about 10 minutes before grinding to reduce fines."
Me, too, and I think the harder beans tend to shatter rather than rip apart.
The burrs are razor sharp after a couple of years of this.
Even some abuse of grinding whole grain wheat to flour hasn't taken the edge
off. Well, with a microscope I could probably see some wear-
But I don't have, so there ain't any wear.
Cheers, Mabuhay -RayO, aka Opa!
Got Grinder?
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5) From: silascoelho
Have anybody participated in Coffee Fest Seminars? There will be one in
Chicago (2 h from where I live) , and I was wondering if it is worthy to be
there.
There will be some workshops on Coffee Roasting that I'm planning to attend
as well, but I rather spend my time at home drinking my coffee, then be at
Workshop/Seminar that doesnt add any value or just marketing for specific
company/equipment.
Any help welcome!!
Regards
Silas
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6) From: silascoelho
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7) From: Scott Miller
Some of the workshops and presentations are helpful, though it's
geared towards industry folks using pro equipment.
If you paid to go, most of the workshops are at no additional cost,
but check to see if there's an additional charge.
cheers,
Scott
On Sat, Feb 7, 2009 at 9:54 PM, silascoelho  wrote:
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