I agree Ed, the whole point of homeroast is to have super fresh coffee, not
preserve it. I was just saying all that for those who want to experiment,
with coffee, wine, or any food stuff. I'd like to come up with a CO2 flush
kit for things like guacamole that have severe oxidation problems. Still, it
is more practical to just eat all the guac rather than saving it. My beans
are usually gone in 7 days, unless it is some espresso I want to age. On a
daily basis the little reusable vacuum bags are very practical for coffee.
Date: Sun, 18 Apr 2010 23:02:05 -0400
From: "Ed Needham"
To: "A list to discuss home coffee roasting. There are rules for
thislist, available athttp://www.sweetmarias.com/maillistinfo.html"
Subject: Re: [Homeroast] Using CO2 to preserve freshness?
Content-Type: text/plain; format=flowed; charset="iso-8859-1";
I'm curious why it is such an issue for preserving the beans? We are
homeroasters. We have absolutely the freshest beans in the world. We can
roast any time we want. There's no need to preserve our beans.
Roast--use--repeat. On that rare occasion where you have more beans than
you can use in two weeks, freeze them in a sealed glass jar or a thick mylar
zip-loc coffee bag. They will be as good as when you put them in there
several weeks from when you froze them.
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