HomeRoast Digest

Topic: About out-gassing..and another mention of vacuum sealing. (6 msgs / 106 lines)
1) From: HJoelS
I don't want to beat what some consider a dead horse, but I get wonderfully
fresh, nonstale coffee (for reasonable periods of time) by roasting my
beans, putting them in wide mouthed pint sized mason jars and leave them
sealed without 'vacuum' for 24 hours.  Then I vacuum seal the jars, with an
amount in each jar sufficient for only 1        12-cup pot.  I roast enough
for about 12 pots, and they're is good from the first to the last jar.

2) From: Kathleen Tinkel
How do you 'vacuum-seal' the jars? That is, do you evacuate the air? Or are
you just clamping them shut after the first 24 hours?

3) From: HJoelS
I have a Tilia FoodSaver Compact II Vacuum sealer machine, which comes with
a wide mouthed jar sealer for air evacuation, which I also use for numerous
other applications. I'll send more info. if you would like that.
Subject: + About out-gassing..and another mention of vacuum sealing.

4) From: E Lund
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
gas out.
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:
Angelfire for your free web-based e-mail.http://www.angelfire.com

5) From: Bryce Decker
        How do you go about vacuum-sealing a Mason jar without heating
everything up again?  -Bryce

6) From: HJoelS
There is no heating at all. The jar sealer just fits the mason jar, draws
the air out of the jar from under the lid.

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