HomeRoast Digest


Topic: Roasted coffee storage (32 msgs / 666 lines)
1) From: Richard Seay
 
The comments I've read in this list and on Sweet Maria's web site about 
storing roasted coffee refer to glass containers.  Is there some inherent 
problem with storing them in zip lock bags?
Richard Seay

2) From: Seth Goodman
 
At 12:36 AM 10/11/00, Richard Seay wrote:
<Snip>
Yes.  Zip-Loc bags, as well as most of the other brands of plastic bags 
that you can buy at the supermarket, are gas-permeable.

3) From: Anthony Ottman
Coffee does seem to stay fresh and keep its distinctive character longer
when it's stored in glass.

4) From: Michael Vanecek
Hee hee - my coffee doesn't last long enough to get stale. I could
probably put it in an open bowl and finish it before any staling
occures. Actually, I've been using Tom's button-bags which seem to work
fine. But if you roast a large amount of coffee and expect to take some
time to consume it, then perhaps glass would be the way to go...
Mike
Anthony Ottman wrote:
<Snip>

5) From: Paul Goelz
At 11:40 AM 10/11/00 -0500, you wrote:
<Snip>
Funny, I seem to have a definite preference for "aged" coffee.  More than
once, I have found myself not liking coffee the day after roasting, only to
find I like it three or four days later.  I store it in a semi-airtight can
on the kitchen counter, at room temperature.  
Same thing seems to apply to brewed coffee.  Be it Maxwell House (office)
or whatever I roast at home, I find the taste improves after brewing, and
is usually quite pleasant even the next morning (with a little dilution).
I know, I'm a heretic...
I wonder what my taste buds are responding to?  
Paul Goelz
Rochester Hills, MI
pgoelz at eaglequest dot com
Videoastronomy, model helicopter and music (UnFest) web site:http://www.eaglequest.com/~pgoelz

6) From: John & Carolyn Abbott
I have a several small Mason jars that I use.  I have settled into about
four flavors that I really love (Costa Rican Tarrazu is #1 in my heart - so
you can tell where I am) and have taken Tom's advice on letting it outgas
for about two hours and then sealing it. Tom said, and I agree, the flavor
peaks at 72 hours.  My problem is letting it set that long :O)  All my
neighborhood know I home roast and drop in for a cup regularly, which I
love - but a pound doesn't last all that long anymore.  I roast 1/2 pound a
session (more than one roast required).  I am thinking of getting Tom's
button-bags to roast ahead and give some to the neighbors.
John - Lost in Deep Southern Texas

7) From: cationic
What taste buds?

8) From: Steven Dover

9) From: David H.G. Hipwell
Hey all.
 
I recently started roasting green coffee with a Hottop KN-8828P-2.  For my 1st & 2nd tries, the results are quite drinkable - very satisfying, with no flames or smoke alarms!!!!
 
I've got a glass storage container with a screw top that I've been using to store my coffee (always being sure that the top is loose to accomodate the CO2).  
 
I'd like to use Mason Jars (you know, the ones for pickels and jams) for storing coffee, but I'm at a loss about how to create a one-way valve through the top.
 
Any suggestions would be great!!!!
 
Thanks.
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10) From: Terry McVay \(rr\)
Welcome David!
Several years ago someone suggested taking the one-way valves from the foil
coffee bags that Tom offers before you throw them away, punch a hole in 
the lid piece of the mason jar and epoxy the valve on it. Great recycling
idea and an inexpensive solution as well...
Terry/Kona
<Snip>
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11) From: Terry Stockdale
I use mason jars - actually I use the glass jars that mayonnaise used to 
come in - with plastic mason jar lids.  I don't leave the top loose or 
create a one-way valve, though.
Terry Stockdale
On 5/13/2011 5:36 PM, David H.G. Hipwell wrote:
<Snip>
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12) From: Joseph Robertson
Terry,
Good idea with the plastic, these containers can stretch some.  Venting off
is ok with one way valves like the spendy foil bags we sell in our shop but
if the plastic or glass jars don't explode then why worry. ( this discussion
is bringing back memories of my uncles home brew bottles exploding. ) Some
say the venting has to do with development / aging / or staling. Which
happens faster or anyway when you open the jar.
But until you do open the jar or break the seal,  the "wrapper of Co2" does
seriously delay deterioration by oxidation.
Joe
On Sat, May 14, 2011 at 10:37 AM, Terry Stockdale
wrote:
<Snip>
-- 
Joseph Robertson
Sasquatch Coffee Roasters
Craft Coffee Roasting by Design
joe http://www.jolindas.com(360)521-3104     PO Box 451 Stevenson,Washington 98648 USA
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13) From: Paul Jolly
David,
I've been storing roasted coffee in Mason jars in the freezer for the last =
two years, after reading another roaster's comments on H-B about the same.=
  Following his instructions, I let the jars sit on the counter with the =
tops loose for 24 hours, then screw the tops on tightly and put them in the=
 freezer.  I pull coffee out of the freezer at least 24 hours before I'll=
 need it & loosen the top so it can finish offgassing.  =
Coffee stored in this manner has stayed very good or great for up to four w=
eeks.  One thing I've noticed, however, is that the thawed beans don't st=
ay good for much more than 5 days or so before rancid flavors begin to emer=
ge.  Thus, I've been freezing in pint-sized Mason jars (about a four-day =
supply for me).
Cheers,
Paul
----------------------------------------------------------------------
Message: 1
Date: Fri, 13 May 2011 19:36:31 -0300
From: "David H.G. Hipwell" 
To: 
Subject: [Homeroast] Roasted Coffee Storage
Message-ID: 
Content-Type: text/plain; charset="iso-8859-1"
Hey all.
I recently started roasting green coffee with a Hottop KN-8828P-2.  For m=
y 1st & 2nd tries, the results are quite drinkable - very satisfying, with =
no flames or smoke alarms!!!!
I've got a glass storage container with a screw top that I've been using to=
 store my coffee (always being sure that the top is loose to accomodate the=
 CO2).  =
I'd like to use Mason Jars (you know, the ones for pickels and jams) for st=
oring coffee, but I'm at a loss about how to create a one-way valve through=
 the top.
Any suggestions would be great!!!!
Thanks.                             =
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14) From: michael brown
I wouldn't freeze them.  The condensation from freezing then thawing will age them faster.I'd say it depends on fast you consume your roast.  None of my roasts ever last longer than a week so I don't worry too much about it other than the obvious:Avoid extreme temps (hot and cold)avoid direct sunlight (I hide mine in ziplocks behind my brewers on the kitchen counter at home to keep out of sunlight)
If your going to store them for a while, keep the lids on tight..as I read in another response. It's more important to keep air out than worrying about letting the CO2 out.  
Think of the bags, sealed, with one way valves.  They are not letting air in but allowing excess CO2 out, not all the CO2 out.
Michael Bb'ham, AL
<Snip>
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15) From: Sandra Andina
I had a Mason jar of beans (frozen after bringing them home from a now-long-gone local roaster) explode in my hand 28 yrs ago when I picked it up off the counter, 2 min. after removing it from the freezer. Took 6 stitches in one of my bass-playing fingers (delaying a recording session) and the beans weren't even all that good (hadn't yet discovered home roasting).  My advice is to freeze indiv. portions (whatever pot or cup size) in unbreakable but odor-proof containers, removing only the container you need at the time to avoid condensation-refreeze cycles (and needless injuries). Never know what that CO2 will do!
On May 14, 2011, at 11:21 PM, michael brown wrote:
<Snip>
Peace & song,
Sandy
www.sandyandina.com
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16) From: Brian Hoppler
In the words of a local (Sacramento CA) commercial Roaster giving a class on coffee tasting, please note the following:
 
"Do not store roasted coffee beans below 58 degrees farenheit, it changes the sugars as storing tomatoes in the refrigerator does to them."
To confirm this taking a blind test of coffee beans frozen vs. some not, may convince you.
Over 2 years of lurking on this list has finallly come to an end!    
 
Cheers,
Brian
"It is appallingly obvious that our technology exceeds our humanity." -- Albert Einstein.
 
<Snip>
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17) From: Bob Glasscock
(Another lurker emerges)
I like the FoodSaver vacuum cannisters for storage. For initial rest I 
leave the roasted beans exposed to the air for a full day, then vacseal 
where it will rest at least another full day, then after each use. 
Seems to work pretty well. I use post-its to label bean used and date. 
Thanks to Brian for the tip on fridge. 
  --
  Bob Glasscock
Greenville, AL
Quoting Brian Hoppler :
<Snip>
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18) From: Steven Van Dyke
I store my roasted coffee in mason jars.  I just leave the tops a 
little bit loose and keep them in the pantry.  The coffee is just 
fine for the 7 - 10 days it lasts.
At 05:36 PM 5/13/2011, you wrote:
<Snip>
Enjoy!
Steve :->
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19) From: Michael
I used to store coffee in mason jars but noticed that my roasts seemed to age 
faster than commercial coffees in valve bags.  I wasn't sure if this was due to 
my roasting or the valve bags.  I have started placing my roasts in a ziploc bag 
and then place it in a valved bag that I continue to reuse.  This way I don't 
have to worry about washing the valve bags.  I will admit that it is a little 
bit of a hassle and I like looking at the beans stored in jars, but they due 
tend to age and show oils at a much slower pace when stored in the valve bags.  
Michael
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20) From: Yakster
Hmm, that's interesting.
I freeze my roasted beans in mason jars with the sealed lids, but I use
plastic lids that are not airtight for storing them in the cupboard when I
use them.  I consider it about equal to valve bags.
-Chris
Pecked out on my mobile phone.
On May 15, 2011 10:57 AM, "Michael"  wrote:
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21) From: Edward Bourgeois
One thing about valves is keeping them at the top when storing the bag
as air rises above the co2 and you want the air forced out not the co2
On Sun, May 15, 2011 at 11:40 AM, Steven Van Dyke  wro=
te:
<Snip>
e bit
<Snip>
 10
<Snip>
r my
<Snip>
 no
<Snip>
mariascoffee.com
<Snip>
-- =
Ed Bourgeois aka farmroast
Amherst MA.http://coffee-roasting.blogspot.com/Homeroast mailing list
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22) From: Joseph Robertson
Michael,
I'm not sure this list has been clear about the point that a valve bag is
only a valve bag the first time you buy it from a store. The bag has to be
sealed by a heat sealer to be a valve bag. If  you re-use it, it is only a
bag of beans. You might as well use a brown coffee bag that you roll up and
use the metal tie to crimp over.
As a roaster at our coffee shop I spent a lot of $ on a bag sealer and make
it clear to customers that they might as well use a jar or any bag and store
there beans in a cool, dry, dark place prior to grinding and brewing. I
really like my valve bags because of my label on them so I grind for my
customers right back into the bag that they just bought. I suggest to them
that I don't do this and they buy a burr grinder from Sweet Maria's but most
just want me to grind it for them because they are too poor or too much in a
hurry or,or,or, .
I curl or roll the bag tight and put a piece of scotch tape over it to keep
it closed and they keep coming back for more. I cringe at the thought of
grinding for them and explain why I shouldn't but coffee is one element in
our lives that we who enjoy it want it now so I do what I can to make sure
that happens and they enjoy it to the fullest.
Joe
On Sun, May 15, 2011 at 10:47 AM, Michael  wrote:
<Snip>
-- 
Joseph Robertson
Sasquatch Coffee Roasters
Craft Coffee Roasting by Design
joe http://www.jolindas.com(360)521-3104     PO Box 451 Stevenson,Washington 98648 USA
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23) From: Joseph Robertson
Steven,
You make a clear and complete example. Thanks for keeping it simple here. So
true especially if your drinking espresso at home.
The roast develops/improves for days after roasting. How long is dependent
on two many factors, I don't even know all of them. Open storing helps this
development along. Open I mean like you describe. I have noticed drinking
and consuming as you do I have noticed serious improvements 3 day's and more
out.
Joe
On Sun, May 15, 2011 at 8:40 AM, Steven Van Dyke wrote:
<Snip>
-- 
Joseph Robertson
Sasquatch Coffee Roasters
Craft Coffee Roasting by Design
joe http://www.jolindas.com(360)521-3104     PO Box 451 Stevenson,Washington 98648 USA
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24) From: Frank Awbrey
I only roast enough at one time (one pound) for about a weeks worth of
coffee drinking. I store it in Tom's little one pound aluminum cans with a
one way valve at the top. I keep a couple of his one way valve plastic
baggies around to store the last remnants (enough for one or two cups) of
the roast left in the can when I roast a fresh batch and need the can.
On Sun, May 15, 2011 at 5:56 PM, Joseph Robertson wrote:
<Snip>
-- 
Frank
"Still the one"
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25) From: Ken Schillinger
I probably have the most un-elegant method of all for storage. I roast more 
or less weekly, and when the roast is finished, I dump the freshly roasted 
beans out of the drum and into a plastic yogurt container large enough to 
hold the quantity. from there I burp the container every now and then if 
think about it. In the past I was more exact, and I will admit that being 
retired, having no set schedule has made me a bit less precise in my coffee 
roasting habits. Even with slightly lesser standards, I believe that my 
coffee is still far better than anything available commercially from local 
venders, and well worth my time and effort.
Ken
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26) From: Joseph Robertson
Frank,
Now this is my idea of the ideal way to enjoy fresh coffee. Fresh / Fresh /
Fresh. No freezing no fritzing. Toms cans sound ideal for this model of
consuming a beautiful roasted product on a weekly basis.  The tins sound
ideal. Cool , dark , and fresh.
Joe
On Mon, May 16, 2011 at 8:36 AM, Frank Awbrey  wrote:
<Snip>
-- 
Joseph Robertson
Sasquatch Coffee Roasters
Craft Coffee Roasting by Design
joe http://www.jolindas.com(360)521-3104     PO Box 451 Stevenson,Washington 98648 USA
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27) From: Lynne
Yeah, my roasts have been coming out horrid - so bad, that I have been even
skipping drinking it some mornings. My left knee has been giving me trouble
(seeing my dr this wk about it), so when I finally got the inflammation down
a bit, and found some 12 minutes without pain, I decided to
*thoughtfully*do another roast. Dawned on me that I was trying to
roast too much at once,
so I scaled back the amount quite a bit, along with adding a good deal more
care all around when I roasted this last batch.
What a difference! Although, strange as it seems, the immediate cup I had
the other day was best of all.
Goes to show - coffee roasting is a continuous learning experience.
Lynne
On Mon, May 16, 2011 at 1:42 PM, Joseph Robertson wrote:
<Snip>
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28) From: Michael
The valved bags I reuse are the sort with a ziploc seal (like the ones Tom =
sells =
at SM).  They seal great and I can reuse them over and over.  No heat s=
ealer =
required.  I havene't retired one yet.  The ziploc bags containing the =
coffee =
keep the valved bags clean.  =
"Michael,
I'm not sure this list has been clear about the point that a valve bag is
only a valve bag the first time you buy it from a store. The bag has to be
sealed by a heat sealer to be a valve bag. If  you re-use it, it is only a
bag of beans. You might as well use a brown coffee bag that you roll up and
use the metal tie to crimp over."
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29) From: Joseph Robertson
Michael,
Thanks for this information. It' been so long since I have purchased
supplies for myself....I'm not up on this bag. But I am now thanks to you.
Joe
On Wed, May 18, 2011 at 7:47 AM, Michael  wrote:
<Snip>
-- 
Joseph Robertson
Sasquatch Coffee Roasters
Craft Coffee Roasting by Design
joe http://www.jolindas.com(360)521-3104     PO Box 451 Stevenson,Washington 98648 USA
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30) From: John A C Despres
My roasted beans don't really last long enough to consider storage very
much.
However, an idea just came to me as I read about adding a one way valve to a
lid - A simpler idea may be to use the metal ring for your canning jar and a
cut up bag with a one way valve. Cut the bag large enough to lay over your
jar top and use the ring to hole it in place.
John
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31) From: Joseph Robertson
Nice John........
I'll give it a test...
Joe
On Thu, May 19, 2011 at 5:07 AM, John A C Despres wrote:
<Snip>
-- 
Joseph Robertson
Sasquatch Coffee Roasters
Craft Coffee Roasting by Design
joe http://www.jolindas.com(360)521-3104     PO Box 451 Stevenson,Washington 98648 USA
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32) From: Bluequijote
I am thinking about it:http://en.wikipedia.org/wiki/Fermentation_lock--- On Thu, 5/19/11, Joseph Robertson  wrote:
From: Joseph Robertson 
Subject: Re: [Homeroast] Roasted Coffee Storage
To: "A list to discuss home coffee roasting. There are rules for this list,=
 available athttp://www.sweetmarias.com/maillistinfo.html"
Date: Thursday, May 19, 2011, 8:26 PM
Nice John........
I'll give it a test...
Joe
On Thu, May 19, 2011 at 5:07 AM, John A C Despres wr=
ote:
<Snip>
mariascoffee.com
<Snip>
-- =
Joseph Robertson
Sasquatch Coffee Roasters
Craft Coffee Roasting by Design
joe http://www.jolindas.com(360)521-3104     PO Box 451 Stevenson,Washington 98648 USA
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