calblacksmith Moderator Joined: 25 Nov 2007 Posts: 5,671 Location: Riverside, Ca, U.S.A. Expertise: I live coffee
Espresso: ECM Veneziano A1 Grinder: Many different commercial Vac Pot: 40s era Silex Drip: Milita, Bunn&Curtis... Roaster: Cast iron pan, gas burner
Posted Fri Mar 18, 2011, 12:58pm Subject: Re: Coffee Storage
You place the canning lid on the jar, place the attachment from the foodsaver on the jar, suck out the air and remove the attachment. You then can or not if you wish, screw on the rings.
Myself, I just use freezer zip bags and call it a day. Yes I have a foodsaver also. For me, I don't find the difference worth the effort. YMMV!
In real life, my name is Wayne P.
Feed the newbs, starve the trolls and above all enjoy what you drink!
Posted Fri Mar 18, 2011, 2:25pm Subject: Re: Coffee Storage
Ok thanks Calblacksmith. Don't know if I'll buy the Foodsaver device. Seems like a pain to go through every time you've dumped some beans into the grinder or just want to put away that mason jar. I think just using a mason jar should be okay. No need for vacuuming. Though I suppose it wouldn't hurt.
I did notice there are "Zip-lock" reuseable bags with a valve available. That route might be easier. That and two of my coffee beans came in those kind of bags. So I suppose I wouldn't need to worry about those beans. Just the 3rd bag that does have a valve but is not reuseable. Which happens to be the Jamaican Blue Mountain.
Waiting for the "outlet pipe" (flat rectangular piece that sends hot water to the cone) for my Technivorm KBT741...shipped today...was so looking forward to grinding some beans and brewing a few cups tonight. Oh well perhaps Mon...
(answering an old question) Light, like other electromagnetic radiation, acts as a catalyst in the oxidation reactions. I'm not sure whether particular wavelengths of light are more or less catalyzing, but definitely the more radiation the light contains (intensity of visible light in the present case), the more quickly the reactions will take place and break down the flavor compounds and lipids.
Dana Leighton - Espresso hack and CoffeeGeek moderator
Posted Fri Mar 18, 2011, 7:00pm Subject: Re: Coffee Storage
Found another storage device. It's manual. No batteries required. No pump. It's the Planetary Designs Airspace Container. Has this rubber cap with valves which you push down the canister to the top of your beans or grinds. You hear the lid sucking out the air. Then there is a 2nd clear cap (not sure if it's glass). Has a air-tight seal too. Might buy a couple. The shop where I got my coffee machine, grinder and beans sells it.
And the canister is made of steel so no light can hit the beans or grinds. Allowing us to store this anywhere we want. Cupboard or out in the open.
Just placed an order for one 64oz (should hold just over 1lb of beans) and one 32oz. In Paprika colour. Looks copper to me. :)
shawndo Senior Member Joined: 5 Jan 2010 Posts: 99 Location: NYC Expertise: I like coffee
Espresso: LM Shot Brewer Grinder: Versalab M3/Robur E
Posted Fri Mar 18, 2011, 7:52pm Subject: Re: Coffee Storage
I always wondered about vacuum sealing When the beans are still young, it is giving off CO2. wouldn't vacuum sealing accelerate this? i use Mason jars and I get a little "poof" when I open them. I would imagine just sealing it would be better than vacuum.
Posted Fri Mar 18, 2011, 10:24pm Subject: Re: Coffee Storage
Shawndo,
I'm not sure about your CO2 angle but I do know with the Planetary Designs Airspace canisters they are sealed beyond belief. As I mentioned there are 2 caps. Both "air tight". The black one with the vacuum mechanism that sucks out the remaining air in the canister when it's being pushed close to the beans or grinds (or whatever you have in it...maybe tea...etc.).
I mean there's obviously a science to the "vacuum method" of preserving the freshness of the item. There must be more than a little validity. Or companies wouldn't be sinking in their dollars to R&D their "vacuum canister" designs. Their own approaches.
Also, there is a company called Foodsaver. They have this device you use to put over the first lid of a mason jar to vacuum seal it. Again, there must be enough positive testing to warrant it's design and production. And they are selling so...
Which is better? Like to see some one do a test and post a video clip on YouTube. I think I'm going to order another 2 canisters right now actually. :) Don't think I should be leaving the roasted beans in the bags w/ a valve too long. The valve lets some of the aroma escape. I assume it's okay. Or they wouldn't have designed these bags this way. Which most coffee supply stores use. I guess it's good enough for transport? For a few days?
Any how the aroma from the roasted beans is amazing. Waiting for the needed "outlet pipe" for my TV KBT741 is killing me. :) I better get it on Monday. :)
germantownrob Senior Member Joined: 2 Dec 2007 Posts: 2,017 Location: Philadelphia Expertise: I love coffee
Espresso: Duetto 3, A Dead Oscar Grinder: Vario-W, Preciso w/Esatto,... Drip: Brazen Roaster: Diedrich IR-1, HT B
Posted Sat Mar 19, 2011, 6:45am Subject: Re: Coffee Storage
shawndo Said:
I always wondered about vacuum sealing When the beans are still young, it is giving off CO2. wouldn't vacuum sealing accelerate this? i use Mason jars and I get a little "poof" when I open them. I would imagine just sealing it would be better than vacuum.
Oxygen is a big enemy of fresh roasted coffee beans so vacuum sealing is a good way to get as much of it out as possible, doing a nitrogen flush or Co2 flush before a vacuum will help in getting even more oxygen out of the container. That being said I stopped vacuuming a while back not because I ever observed more oils coming to the surface quicker or that it increased the de-gassing of the beans quicker but because it was another step that did not make any improvement to a 2 week storage of the beans IMO. I even stopped putting the beans I freeze under vacuum for the same reason.
The only thing I have found effective for getting more then two weeks out of coffee beans is to freeze them. Freezing will halt de-gassing (or at least so it down to almost nothing). When I freeze my roasts I let them de-gas for 2-3 days, the first 24hrs after roast is the strongest period of de-gassing Co2 and the other 1-2 days is so when I pull a jar and let them sit until it is room temp it is ready to brew (again this is about convenience). IMO there is no other way to get more then 2 weeks out from roast other then freezing, anything that claims different is trying to sell you something.
Posted Sat Mar 19, 2011, 7:04am Subject: Re: Coffee Storage
germantownrob Said:
but because it was another step that did not make any improvement to a 2 week storage of the beans IMO. I even stopped putting the beans I freeze under vacuum for the same reason.
So you found, using vacuum sealing, that after 2 weeks it was still loosing it's freshness?? What kind of vacuum sealing were you using?
Also, I just found out yesterday that many are against freezing beans. Though the testers "Seattle Coffee" (find them on YouTube) were testing beans frozen for a few months. :) Was pretty sour tasting. HEH!!
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