Posted Thu Jul 19, 2012, 4:18pm Subject: Re: The Baratza Vario Grinder Owner's Thread
curtrowe Said:
Not in the fridge! The last time I checked on how to store coffee, the fridge was the way to go, but that was 20-30 years ago. A brief Internet search confirmed that I'm behind the times. As least I keep them in an air tight jar.
Posted Mon Jul 23, 2012, 12:39pm Subject: Re: The Baratza Vario Grinder Owner's Thread
I called my favorite supplier, Chris' Coffee, to ask about the Vario-W. They said they had it in stock. That's all it took; my defenses were broken down and I bought one ;) When I get it, I can take a scale and various grinder cleaning tools off my counter and shorten my preparation process. Let's see, if I save two minutes per espresso, two espressos a day, how long will it take to recoup my investment?
I see your confusion. When I said "Not in the fridge!" I was jokingly being incredulous. I thought the explanation point gave it away. I had been storing my coffee in the fridge for something like forty years.
I have noticed since I've stared to store my beans at room temperature, that they oil up. I roast to full city+ and pull at the first hint of oiling. Now the beans look like I took them to Viennese.
You did. In most cases, once a bean has entered 2nd crack, and it's not pulled within 10 seconds (or less in a Behmor, as I've learned) the bean will oil up within a few days. If you're not pulling them out till they ALREADY have oil, you are roasting to Vienna stage, and will ultimately have a roast that will look (and perhaps TASTE) like it's been French roasted.
By storing your beans in a 1-way valved bag as opposed to an airtight mason/ball jar, you will slow down the oiling. I've noticed storing fresh roasted beans in this "vacuum pump" type plastic canisters caused my city+ beans to oil up after 3 days.
Posted Thu Aug 2, 2012, 4:48pm Subject: Re: The Baratza Vario Grinder Owner's Thread
IMAWriter Said:
You did. In most cases, once a bean has entered 2nd crack, and it's not pulled within 10 seconds (or less in a Behmor, as I've learned) the bean will oil up within a few days. If you're not pulling them out till they ALREADY have oil, you are roasting to Vienna stage, and will ultimately have a roast that will look (and perhaps TASTE) like it's been French roasted.
By storing your beans in a 1-way valved bag as opposed to an airtight mason/ball jar, you will slow down the oiling. I've noticed storing fresh roasted beans in this "vacuum pump" type plastic canisters caused my city+ beans to oil up after 3 days.
Since my Baratza W arrived, I've been storing a day or two worth of beans in it. I also picked up a couple of Planetary Design Airscape containers. They have an inner lid that you can press down on top the container's contents to minimize the amount of air. Probably not as good as a the vacuum pump container you mention, but I would think close.
IMAWriter Senior Member Joined: 4 Jul 2002 Posts: 5,464 Location: Brentwood, TN Expertise: I live coffee
Espresso: Nothing at the moment Grinder: Vario-W,Preciso-Esatto/KyM... Vac Pot: Adcraft SS, Yama 8 cup Drip: Brazen.Chemex, Hario, Clever... Roaster: Behmor 1600, CO/UFO combo
Posted Thu Aug 2, 2012, 7:33pm Subject: Re: The Baratza Vario Grinder Owner's Thread
Apologies if If I wasn't clear. I meant AVOID containers that attempt to keep things airtight without an escape valve, such as a 1 way valve bag. However, I'll be interested to see how the new containers work. Please let us know.
Posted Sat Aug 4, 2012, 12:56pm Subject: Re: The Baratza Vario Grinder Owner's Thread
I've had my Vario-W for a few days now. Getting my Macap, scale, and cleaning tools off the counter really cleared up some space. When I first used the Vario-W, the grind was too course at 2 and 16.1g for a double. I wanted to keep 1 in reserve for a little headroom so I used the supplied allen wrench to adjust it finer. I like that they put finer with an arrow on the handle. It took a few adjustment to get it right.
Since I had a scale, I double checked the weight of the coffee being ground. So far, the setting of 16.1 produces 15.8 or 15.9 grams. I don't mind the discrepancy as long as it is consistent. I did have a couple of aberrations with weights. It turned out I wasn't setting the tare properly. I assumed pushing it once after not using the grinder in a while would do it. It appears the press of any button just reactivates it. So if it's the first thing I do, I need to press it twice.
I still haven't got my times dialed in yet. So far I've been leaving it at a constant weight and adjusting the grind. I went from 17 seconds for a double to 35 when I went from f to b. I went back to f and still got 35 seconds. With my Macap, I mainly adjusted the weight to get the time right. Even then the time would sometimes jump around. It might be a result of different amounts of the blend. I'm going to have to do an SO to experiment.
Posted Thu Sep 13, 2012, 6:42pm Subject: Re: The Baratza Vario Grinder Owner's Thread
Hi all I am looking at the Vario cousin sold here in Australia as the Mahlkoenig Vario against the Rocky doserless. Can anyone tell me what settings they have with the vario for espresso?? Regards Noel
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