HomeRoast Digest


Topic: venting new roasts (5 msgs / 125 lines)
1) From: j3r
Hi all, newbie here.
Since it seems we could use some new blood I will jump in. I have been 
roasting for a few months now using a Caffe Rosto.
My question today is probably not one that makes all that much 
difference, but I am interested.
After a roast, the beans vent CO2. I am wondering what effect packaging 
of the newly roasted beans has on them. Right now I leave new roasts out 
in a shallow bowl for a few hours then seal them into glass jars with 
airtight lids. They are then kept in a completely dark drawer until it 
is time to grind. When I do use them, they seem to have a lot of gas 
left in them, the bloom is quite large and sometimes even overflows my 
aeropress.
Am I doing this right? Does the CO2 make any difference in taste or 
anything else? I usually try to rest the beans at least 2 days (unless I 
am running low).
Glad to have so many experienced roasters here, I have many more 
questions I'll let fly as time goes on :)
Thanks,
Jeremy
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2) From: Dave
I mostly use bags with vents that I buy from SM. If I happen to be using a
mason jar, I just put the lid on and screw the ring just so it makes
contact. That hold the lid in place and allows CO2 to escape.
One of the signs of fresh roasted coffee is the bloom. You'll probably find
that the longer it sits the smaller the bloom is.
Dave
Some days...
It's just not worth chewing through the leather straps
On Wed, Nov 9, 2011 at 6:52 AM, j3r  wrote:
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3) From: Seth Grandeau
I personally put my freshly roasted beans in glass jar with the lid open
for at least 24 hours.  Then I close them up.  I remember reading on here,
much earlier, that if you're consuming within 2 weeks, airtight storage
doesn't really matter.  I definitely get a big bloom in the first few days,
but by the end of the week, it's not that noticeable.
On Wed, Nov 9, 2011 at 9:52 AM, j3r  wrote:
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4) From: Joseph Robertson
When sealed in vented foil bags like I do the Co2  plays a nice roll of
enveloping the beans and keep the oxidizing O2 out. Depending on your
brewing method and other factors, you may notice a taste improvement as far
out as 5, 6, or more days. Run some of your own taste tests to   see if Co2
makes a difference. I have not noticed any unless that is what they mean by
to fresh off the roaster with no rest.
Happy roasting j3r.
Joseph Robertson
On Wed, Nov 9, 2011 at 10:10 AM, Dave  wrote:
<Snip>
-- 
Joseph Robertson
Sasquatch Coffee Roasters
Craft Coffee Roasting by Design
joe http://www.jolindas.com(360)521-3104     PO Box 451 Stevenson,Washington 98648 USA
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5) From: Rob Lombardi
Seth,
 
I recommend installing one-way valves on your glass jar lid. Cut out the one way valve from any bag of coffee. Drill a hole in the lid of the jar. Use some glue or double-stick tape to adhere the one-way valve to the bottom-side of the lid. Now you can seal up the beans from day one and let the gas escape and keep the oxygen out.
 
-Rob


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