HomeRoast Digest


Topic: About out-gassing..and another mention of vacuum (2 msgs / 43 lines)
1) From: Kathleen Tinkel
Eric:
Interesting idea. We use the Vacuvin gadget for holding partial bottles of
wine for a day or so. It seems to help, though as you say, it's not
perfect. The 'cuvinette' (nitrogen-blanketing) system works *much* better
for wine - and I think it is also preferred for roasted coffee.
It seems to me the hardest part of your solution would be in getting all
the beans into the narrow neck of the wine bottles...
The subject of whether to chill coffee is controversial, but on balance
I've been persuaded against storing coffee in the refrigerator at all and
in the freezer only when storing roasted coffee for more than two weeks, as
we used to do when we bought 4 or 5 lbs a month from Peets. Even with that
(and I packed them in relatively air-tight bags before freezing), the
coffee was obviously somewhat stale toward the end of the month (but less
so than when I left it out in the room).
The coffee I roast doesn't last two weeks (doesn't normally last a week),
and I'm not experiencing problems storing it in ziplock bags at room temp,
though I do try to press most of the air out of the bags as I zip them. I
suspect keeping it out of the light would also help, but as I say, we drink
it too fast to need many precautions.
Kathleen

2) From: Kathleen Tinkel
Harold:
That's ingenious - never heard of the Tilia FoodSaver gadget.
The more I think about it, though, is it good to store freshly roasted
beans in even a partial vacuum? I should think the reduced pressure would
increase the rate of out-gassing (at least until the pressure inside the
container had equalized) - and it's not clear that that's advisable. 
Or may it is - it should still keep oxygen away. Fortunately, as I said
somewhere else, we drink the coffee too quickly to need extreme storage
methods.
Anyway, thanks for the idea - didn't know about it. 
KT


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