HomeRoast Digest


Topic: freshness of greens (8 msgs / 376 lines)
1) From: DeCambre.Peter
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.
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2) From: DeCambre.Peter
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

3) From: msmb
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?
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4) From: Tom & Maria - Sweet Maria's Coffee
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
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5) From: Joseph Robertson
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
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6) From: sci
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>
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7) From: Edward Bourgeois
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:
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-- =
Ed Bourgeois aka farmroast
Amherst MA.http://coffee-roasting.blogspot.com/Homeroast mailing list
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8) From: Edward Bourgeois
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!
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-- =
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
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