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Topic: freshness of roasted coffee (8 msgs / 119 lines)
1) From: Stephphilpot
How long can I store my roasted coffee without it losing its optimum taste?
Thanks a bunch!
Steph-
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2) From: floyd burton
In a sealed glass jar-my roasted whole beans have a shelf life of about 3
weeks till everything interesting goes away.  Bunch of people are finding
new uses for their home vac sealing system-they may extend the shelf life
but I never let my beans sit roasted for over a week.

3) From: EskWIRED
<Snip>
Opinions vary, and storage technique matters a lot, but my opinion is 3 or 4
days in an airtight canister at ambient room temp.
After 4 days, it is no longer "optimum".  After a week or 10 days, it starts
to get "stale".
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4) From: James Gundlach
On Sunday, October 6, 2002, at 08:47 AM, Stephphilpot wrote:
<Snip>
I generally throw anything over a week old out.
Jim Gundlach
<Snip>
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5) From: Dan Bollinger
<Snip>
I poly-bag my week-olds and give them away.  "Greatest coffee I've ever
had!" is the usual response.  ;)  Dan
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6) From: NOEL HONG
Roasting with a HWP I rarely have any stale beans.  Roasted beans are stored 
in pint wide mouth mason jars kept in a kitchen island drawer. Based on the 
~15 varieties I've roasted (decaf & caf) from City to Dark Full City(sheen 
of oil develops after couple days)  4-6 days post-roast before a significant 
degeneration in taste for espresso/Americano(long black). In general lighter 
degrees of roasting seem to have a longer lifespan. Decafs have a shorter 
shelf life than regular beans.
<Snip>
Noel V. Hong
email: nhong32590
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7) From: John
Some of us ship it all over the country :O)
On Sun, 2002-10-06 at 09:43, Dan Bollinger wrote:
<Snip>
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8) From: Lee XOC
< [mailto:homeroast-admin]On Behalf Of
< Stephphilpot
< Sent: Sunday, October 06, 2002 6:48 AM
<
< How long can I store my roasted coffee without it losing
< its optimum taste?
It seems to me that the answer depends on how much oil is in the
roasted beans.  The more oil, the faster they seem to go downhill (or
perhaps, the more noticeable the going-downhill process is).  So I'd
says for darker oiler roasts, a few days, and for lighter roasts,
twice as long, in a closed but not vacuum-sealed container.  If you
vacuum-seal, double the non-vacuum-sealed.
- - - - - - - - - - - - - - -
Lee
San Diego,
California
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