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Topic: Vacuum Resting was [RE: +Puerto Rican Yauco Selecto City Roast] (5 msgs / 98 lines)
1) From: Rick Farris
Mike wrote:
<Snip>
Mike, I got my FoodSaver (1050) today, and I really like it.  I can see
where a built in cutter (like your Pro model) would be very handy.
Would you mention again your scheme for vacuum resting?
Thanks,
-- Rick
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2) From: Mike McGinness
From: "Rick Farris" 
<Snip>
I 'lived without' the built in cutter while using the FoodSaver Deluxe for
'bout 8 yrs. Kitchen shears worked fine, but I will admit the cuts are
straighter now!
<Snip>
Simple really. From roaster (post cooling) directly to canning jar, vac seal
with dome lid using FoodSaver attachment made to seal canning jar dome lids.
I then periodically (once or twice a day) 'pop the top' if it hasn't already
popped and re-vac. I tend to like a variety and will usually have 1/2 doz'
or so different roasts in jars at a time. I'll usually not brew 'till day 2
or 3, jar vac'd roasts are very good for a week or so IMO. If it's a once in
a while coffee I'll freeze it at day 2 or 3 (vac'd in jar of course). The
pint jars hold my 1/3# greens roast batches, yielding 1/4# plus batches
nicely. Quarts hold 1/2# plus roasted. Simply pop the dome, pour a grind of
beans, re-vac, grind and go. I admit to be obsessive about vac'ing and
usually re-vac before I grind and pull a shot! FoodSaver has a permanent
spot on the counter....
MM;-)
Home Ju-Ju Variable Variac Rockin' Rosto Roasting in Vancouver, WA USA
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3) From: Rick Farris
Mike wrote:
<Snip>
My 1050 (Costco package) came with most every attachment they make, except
for the cheapest one -- the mason jar sealer.  I think they'd prolly prefer
that you just buy more of their canisters. :-)
I roasted some coffee yesterday and then, because I didn't have the mason
jar attachment, I sealed them in bags.  This morning I was surprised and
pleased to see that the darkest roasts were loose in the bag, the medium
roasts were slightly soft, and the lightest roasts were still hard as a
brick.
It just confirms what I was told -- Dark roasts need longer to degas!
-- Rick
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4) From: Charlie Herlihy
Rick Farris wrote>
It just confirms what I was told -- Dark roasts need
longer to degas!
-- Rick
 Sorry Rick, but it's just the opposite. As you
noticed, the dark roasted beans were degasing faster.
They need less rest, and go stale faster
Charlie      HTML free!
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5) From: Rick Farris
Charlie wrote:
<Snip>
I know it seems that way, but I sort of figured that the lighter roasts were
*already done* degassing by the time I vac'd them.  
--Rick
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