I "vacuum-seal" my coffee by using some
"vac-u-vin" stoppers. Vac-u-vin is something
that was invented to preserve wine. You've
probably seen it, but in case you haven't:
it comes with several special stoppers and
a simple hand pump device. The stoppers are
rubber and are special in that they have a
one way valve built into them (the valve lets
air out but not in). The hand pump gets placed
on top of the stopper and you pump the air
I have several 1/2 wine bottles that I put
my coffee into. I then put a vac-u-van stopper
on it and pump the air out. Its not a perfect
vacuum of course but its pretty good. And
you don't have to worry about the out-gassing
producing too much gass since the one way
valve will just open up and let the excess
The only problem I was having was cleaning
the oils out of the wine bottles. But I solved
that one by getting the Clearly Coffee liquid
coffee pot cleaner (made by urnex) from Tom.
Squirting a bit of that with water and shaking
around cleans it up nicely.
Its a nifty coffee storage solution I think.
Also, I'm planning on getting one of those
24 bottle wine storage fridges (the dorm sized
fridges that cost about $250 and keep wine at
55 degrees) for some of my wine. I'm thinking
about keeping my roasted coffee in there.
Besides, I think the coffee and wine will have
fun together in there. Hmmm, perhaps too much
fun, I'll have to keep my eye on them :).
Am I correct in thinking that roasted coffee
will be happy at 55 degrees? Or should I keep
it at room temp?
What about my green coffee? Would that stay
better at 55 degrees?
On Sun, 10 Sep 2000 12:37:13 Kathleen Tinkel wrote:
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