I will be out of the office starting 11/26/2002 and will not return until 12/02/2002. I will respond to your message when I return. homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
I will be out of the office starting 11/26/2002 and will not return until 12/02/2002. I will respond to your message when I return. homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
Can someone remind me of how long you typically can keep green coffee beans before they get stale. Was it that they are typically stale two years after being harvested? Homeroast mailing list Homeroasthttp://lists.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.comSweet Maria's Forum Our new Coffee Library |
That is what I claimed when I started in 1997, knowing little but what people said in the trade. Those people were wrong, basically. It's really about the climate it is stored in, changes in heat and moisture/humidity, and how you store it. Let's say here in the SF Bay area, which is pretty ideal. 2 years in jute would be totally baggy tasting. Everyone would notice it. 2 years in Grainpro barrier bags or vacuum pack would be faded and definitely noticeable by most people. Perhaps the only way would be vacuum packed and frozen (in a real freezer too). George Howell does this with success at Terroir coffee. I have some tests under way in this too, but it is a moot point because I usually don't want a coffee that long anyway - there are too many new things to try to want to store old stuff and dedicate a freezer to that... Anyway, in a dramatically dry climate, Arizona, which also has monsoon season basically, nothing can save green coffee - no packaging except (perhaps) the vac pack frozen. I have tasted green coffee that is already off/tainted after 6 weeks from a climate like that! <Snip> -- -Tom Sweet Maria's Coffee - Oakland, California - http://www.sweetmarias.comHomeroast mailing list Homeroasthttp://lists.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.comSweet Maria's Forum Our new Coffee Library |
Tom, I really appreciate your sharing the wisdom gained from years of working with green coffee. This question has always been a hot topic in many discussion groups world wide. The science is simple but the truth is only gained by using your taste buds which you have some serious experience with. I feel I now have some definitive information to share with some home roasters I work with. Happy Holidays to you and yours, Joseph Robertson On Wed, Dec 14, 2011 at 9:30 PM, Tom & Maria - Sweet Maria's Coffee < sweetmarias> 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 Homeroast mailing list Homeroasthttp://lists.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.comSweet Maria's Forum Our new Coffee Library |
Two subjects sure to start a discussion among homeroasters: pre and post
roast bean storage.
I fully understand Tom's perspective, and wish I had it, but it's different
than the average homeroaster I think. At least different than mine. I do
have a need and a desire to grab beans that I love and hold on to them a
while. a long while. I do use vacuum sealers and I have a non-defrosting
[important] deep freeze. I stored some legendary IMV from 2007 for 4 years.
I roasted it and it was still stupendously fruited with its vaunted
"blueberry pancake syrup" notes! Had it lost any flavor. Probably. Did I
care? Nope. How else was I supposed to get a cup of 07 IMV in 2011, and to
what would I be able to compare it except my memory and notes? I bought a
bunch of the Koratie DP because it was even better, and I still have about
3 lbs in the deep stash. Ok, yes I'm an Ethipoian DP nut, but aren't we all
some kind of nut? Tom has coffee galore, coffee I can only dream about,
samples from all over the Earth, stuff we'll never taste, and an endless
stream of fresh lots he may never even sell. But I know what I like, and
when it comes along, I'm gonna stock up on it. I can only thank you Tom for
finding it for us.
FWIW,
Ivan
+++++++++++++++++++++++++++++++++++++++
Date: Wed, 14 Dec 2011 21:30:00 -0800
From: Tom & Maria - Sweet Maria's Coffee
To: "A list to discuss home coffee roasting. There are rules for this
list, available athttp://www.sweetmarias.com/maillistinfo.html"
Subject: Re: [Homeroast] freshness of greens
Message-ID:
Content-Type: text/plain; charset="us-ascii" ; format="flowed"
That is what I claimed when I started in 1997, knowing little but
what people said in the trade. Those people were wrong, basically.
It's really about the climate it is stored in, changes in heat and
moisture/humidity, and how you store it. Let's say here in the SF Bay
area, which is pretty ideal. 2 years in jute would be totally baggy
tasting. Everyone would notice it. 2 years in Grainpro barrier bags
or vacuum pack would be faded and definitely noticeable by most
people. Perhaps the only way would be vacuum packed and frozen (in a
real freezer too). George Howell does this with success at Terroir
coffee. I have some tests under way in this too, but it is a moot
point because I usually don't want a coffee that long anyway - there
are too many new things to try to want to store old stuff and
dedicate a freezer to that... Anyway, in a dramatically dry climate,
Arizona, which also has monsoon season basically, nothing can save
green coffee - no packaging except (perhaps) the vac pack frozen. I
have tasted green coffee that is already off/tainted after 6 weeks
from a climate like that!
<Snip>
Homeroast mailing list
Homeroasthttp://lists.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.comSweet Maria's Forum
Our new Coffee Library
|
I've been very satisfied with my storage process. I like all kinds of origins and processes so it helps having an extensive stash. Though I'd be a bit embarrassed to say how extensive it is ;-). I tend to buy 5-20lbs when something really catches my interest. On Sat, Dec 17, 2011 at 8:26 PM, sci wrote: <Snip> nt <Snip> s. <Snip> ll <Snip> or <Snip> o.html" <Snip> ns <Snip> mariascoffee.com <Snip> a> <Snip> -- = Ed Bourgeois aka farmroast Amherst MA.http://coffee-roasting.blogspot.com/Homeroast mailing list Homeroasthttp://lists.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetma=riascoffee.com Sweet Maria's Forum Our new Coffee Library |
Been continuing my vacuumed in glass canning jar trials. Stored in dead freezers. Stems off of talks over the years with old farmers about seeds. Started in '05 and still have some various jars of every year since. Keep right around 300+ -lbs. Last year for a test I entered a batch of '08 Panama Esmeralda Gesha Lot 10 Tom had offered for $16/lb, in the H-B roast comp. and Tom couldn't find age. Not ready to make any major conclusions yet but enjoying the journey. MiKe, I stopped by a friends shop today who was roasting and bagging like crazy for the holidays too. Hey it's a great gift! On Sat, Dec 17, 2011 at 11:54 PM, miKe mcKoffee wrote: <Snip> set <Snip> ct <Snip> st <Snip> om <Snip> ad <Snip> der <Snip> ill <Snip> for <Snip> for <Snip> nt <Snip> re. <Snip> e a <Snip> when <Snip> MV <Snip> fo.html" <Snip> mar <Snip> a> <Snip> -- = Ed Bourgeois aka farmroast Amherst MA.http://coffee-roasting.blogspot.com/Homeroast mailing list Homeroasthttp://lists.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetma=riascoffee.com Sweet Maria's Forum Our new Coffee Library |