HomeRoast Digest


Topic: User-Friendly Roasting over Time(freezing coffee) (8 msgs / 224 lines)
1) From: Ron Kyle
SNIP:
One solution is to roast extra and keep it in the freezer.  It is less good
than fresh coffee, but better and cheaper than store-bought.  And, it takes
even less time than going to the store!
I find that if I roast, cool, vac seal immediately after cooling, and place
in the freezer, that the coffee even up to two weeks taste just like it did
when fresh roasted . After taking it out of the freezer it balloons up in a
couple of days just like it does when I don't freeze it.
Ron Kyle
rnkylehttp://rnk10.tripod.com

2) From: Brian Hyde
I'll try that Ron.  I haven't had time to roast often lately so I have 
been roasting more than usual at one time when I do.  I have really 
notice the degradation of the bean because of it.  2 weeks would really 
make a difference.  Thanks for the testimonial.  
Does it degrade after 2 weeks in the freezer or is that as long as you 
have pushed the issue?  
Thanks,
Brian
  
Ron Kyle wrote:
<Snip>

3) From: rnkyle
Brian that is as long as I have tested it.
I think Oaxaca Charlie stores it longer when he goes to Mexico for his
annual trek to the harvest. Charlie if you have not left yet chime in.
Ron Kyle
rnkylehttp://rnk10.tripod.com

4) From: Oaxaca Charlie
--- Brian Hyde  wrote:
<Snip>
 I'm not Ron, of course, but I've been freezing coffee for a
while. If "deep frozen", -10 degrees F, right after roasting,
then it really stays like fresh for a good month, and pretty
darn good for a couple of months. After thawing it goes stale at
the usual rate. If you keep it in your refrigerater freezer it
probably will have to be very tightly sealed to keep from
getting moist, which degrades it badly. Barely frozen, like a
frige freezer, it still keeps fresh much longer than at room
temp. 2 weeks for sure.
  Charlie
=====
Brick Oven Roasting in British Columbia
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5) From: David Lewis
At 8:38 PM -0400 10/21/03, Brian Hyde wrote:
<Snip>
It probably depends on a lot of factors like bean, roast, freezer 
temperature, etc. Barry Jarrett has claimed that if you get the 
coffee into a nitrogen-purged valve bag, like the ones Tom sells, and 
then into the freezer, within an hour of roasting, that it will last 
a couple of months.
Best,
	David
-- 
"A designer knows he has achieved perfection not when there is 
nothing left to add, but when there is nothing left to take away."
Antoine de Saint-Exupery

6) From: Brian Hyde
<!DOCTYPE html PUBLIC "-//W3C//DTD HTML 4.01 Transitional//EN">
  
Wow, that is a while.  Nice to know.  I'll play with it.  I doubt I will
get myself to let it stay in the freezer but so long, but I like to have
that "engineering error" factor between when I take it out and when I have
heard it still doesn't degrade.  Thanks.
Oaxaca Charlie wrote:
  --- Brian Hyde <bhyde> wrote:
  
  
    I'll try that Ron.  I haven't had time to roast often lately
so I have 
been roasting more than usual at one time when I do.  I have
really 
notice the degradation of the bean because of it.  2 weeks
would really 
make a difference.  Thanks for the testimonial.  
Does it degrade after 2 weeks in the freezer or is that as
long as you 
have pushed the issue?  
Thanks,
Brian
    
  
  
 I'm not Ron, of course, but I've been freezing coffee for a
while. If "deep frozen", -10 degrees F, right after roasting,
then it really stays like fresh for a good month, and pretty
darn good for a couple of months. After thawing it goes stale at
the usual rate. If you keep it in your refrigerater freezer it
probably will have to be very tightly sealed to keep from
getting moist, which degrades it badly. Barely frozen, like a
frige freezer, it still keeps fresh much longer than at room
temp. 2 weeks for sure.
  Charlie
=====
Brick Oven Roasting in British Columbia
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The New Yahoo! Shopping - with improved product search
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7) From: Rick Farris
Hey, I looked all over the SM website for those nitrogen-purged bags and
couldn't find them.  Do you have a URL?
-- Rick

8) From: John Blumel
On Wed, 22 Oct 2003 10:19:19 -0700, Rick Farris wrote:
<Snip>
Rick, 
I've got some but the problem is that, when you open them to put the
coffee in, the nitrogen escapes. I still haven't figured this one out.
John Blumel


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