I have been fortunate to have spent time with Gwilym, he is one of the nicest coffee pros out there:) Lucky to train with him in 2016 and it was a game-changer for us in our little shop in France. His understanding of coffee and flavors is huge, so anyone watching take note of what he says pit it into action and see the results speak for themselves. Top job mate:)
Excellent and informative video, thank you! Surprised to learn that coffee (espresso) needs a couple of weeks to rest after roasting, I always dived right in as soon as a fresh bag arrived. Lesson learnt!
I feel like this applies to light roasts, but not as much to darker roasts (which can also be specialty...not sure why he said it that way)....with a medium/dark roast I like the coffee as espresso in the 5-10 day range up to 3 weeks max.
So pretty much just keep it in the resealable bag it comes in originally. It checks all boxes: humidity, light and oxygen. The only thing you have to control is temperature which is pretty straight forward.
Thank you for sharing, European Coffee Trip team. Best wishes from your friends in Melbourne, Australia. We absolutely love fresh coffee, to the extent of Ultimate Freshness.
It really isn't hey... I run a Coffee Roasting business. The fridge/Freezer is the worst place to keep it. Keep it dry, keep it in an airtight container, and once opened use it. :) Good luck
illy Caffe has the best coffee preservation. They use a 3 kilo tin, a machine fills the tin with the fresh roasted coffee, then it sucks all the air out and refills it with nitrogen (an inert gas) so the coffee doesn't oxidize, then they pressurize it so the gases can not escape the coffee bean. Basically putting the coffee into suspended animation and now it can actually age like wine.
@@stacks2hell187 No I'm not talking about the cans in the super market, I'm talking about the # KILO tins that you can only get by being a Cafe, Restaurant or Hotel. It's whole bean coffee with dates , no oxygen, pressurized with Nitrogen.
@@stacks2hell187 And yes it is special coffee, first of all it's a 9 bean blend, how many roasters do you know that have that many beans in a blend? Also it is special because NO OTHER COFFEE ROASTER PRESSURIZES THEIR COFFEE IN A TIN WITH NITROGEN.
@@grk651 okay so the point with the nitrogen is kinda interesting but a blend isn't automatically good if you have more beans in it. The reason is quiet easy the more variety the lower the chance of having a constant coffe. Simply maths 😜 that's why I don't like blends with like many different origins😂
@@stacks2hell187 Ok, let's add the fact that the man that came up with this 9 bean blend profile was a PHD in Chemistry and used his lab in Trieste to discover things that no one else had. Crazy experiments like creating a clear portofilter and filming an extraction under special lighting and high speed cameras. On interesting discovery was that during the process of the extraction, there were micro explosions when the hot water hit each tiny grind which contributes to the emulsification of the fats and oils from the coffee helping to cause the crema. We are talking about dedication, over the hill experiments, passion beyond the scope of what most self proclaimed master roasters do. These 9 beans change when the tasters (who taste espresso every day all day long) detect that something is wrong with the profile. They have other coffees waiting in line to replace any bad beans that may have made it to their plant. Shall I go on.
Ok, that was helpful. But I was hoping to find also some tips how to find out if a coffee is fresh or not (usually there's no roasting date on the package). For example what's when the beans are a bit oily? I found it on cheaper beans as well as on high prices beans (30€/kg) from smaller local roasters. But is it a sign of bad quality/ freshness?
I’d there is not a roasting date then it’s a total mystery, buy coffee with a roasting date on it - you can buy from a coffee shop, actual roaster, or just a higher end grocery chain like Whole Foods etc
I agree with what Mailita says also oily beans is a bad sign as the flavour should be on the inside where it is more protect, not the outside where volatiles can escape and oxidation can more easily happen. It usually happens due to age or being stored in higher temperatures
Iv been noticing similar results with my coffee my supplier has a much quick turn around with getting there beans too me and I now try too use them within a week of getting them and this results too a 14 day from roast is when I get the best results. Also on the subject i store the coffee in a cool box wile the bag is sealed seems to yield the best results as I find a fridge has higher moisture or results in the bean getting too cold too quick and too warm too quick once removed from fridge a cool box I believe is good for a gentle transition.
I store my coffee in mason jars and in a cupboard to keep it away from light. Temps are about 70-75F year round. I was shocked to hear you say 14-21 days for espresso. By that time my coffee smells dead in my jars. Is there a storage vessel for home roasters that you recommend? Or a time on mason jars/aroma to look for?
@@espresMod I'm unable to roast a whole bag sadly. I end up doing maybe half a pound of a 1-2 pound bag each week so I wouldn't have any bag to put them in. Have you heard of or had experience with the Fellow Atmos containers?
@@classicrockonly never tried them and I am sure they are good but secretly deep down in my brain I am not sure about methods that suck air out and create a situation where there is a a 'sucking' effect on the bean. from limited experience I have find they seem to suck aroma out quicker than a regular environment.
what do you think about keeping the beans in silo cafe the small chambers you can see in coffee shops ? is there a range of days its ok in terms of oxidation and also light?
It depends how quickly the cafe sells the coffee, knowing the roast date is useful. There are also different brands of silo with some being better than others. I like the idea of a being able to buy a flexible quantity and bringing your own packaging but I always wonder how clean they are inside.
@@guytzur9120 it depends on the coffee and how it is stored, in a sealed, clean silo it could be similar to a sealed bag: most specialty roasters in Europe put 6 weeks maximum on their bag
@@espresMod is this silo sealed to air also when you take out coffee from it? so if after 10 days from roasting i do not like the taste it is most probably the beans or the roast and not the storing?
Wait, oxygen....as I see it, if I wrap bag to have less free space oxygen anyway is in the bag and does its job oxidizing coffee. I just don't see myself using vacuum container in home setting - I just finish bag and go for next. Interesting, though, is Gwilym's note on two week rest before reaching optimum for espresso. I've thought 1 week is latest when to start making espresso. But then I don't roast myself so I can't compare what I use to what Gwilym is using.
I got negative results vacuum sealing coffee, doing what you mentioned seems best. Some darker low grown coffee can be good before 1 week, it takes a little longer for the CO2 to escape in more dense coffee. Just had a Ethiopian Natural today that was 6 weeks from roast, really sweet and smooth but I expect it to deteriorate quickly over next few days (but who knows :-)
Density, excellent point. When I think about my habits, I tend to drink Honduras first and leave harder Sidamo for later. And according to my brewing notes Sidamo is harder than many other beans. Seems I just felt Honduras ages faster and Sumatra is between Honduras and Sidamo. Deterioration seems to accelerate towards end of 500g bag (10-12 day affair), especially for bags frozen 5-7 days after roasting and used about month later. Would be interesting to hear on your experience with freezing coffee even if I understand that's a moot point to anyone having choice of local roasters.
@@event4216 'Deterioration seems to accelerate towards end of 500g bag' yes, I get a similar experience. Freezing has been very useful for me to have various cupping samples when teaching classes, also for these times when I have too much coffee around to use. My best results have been from unopened bags that I put in the freezer otherwise vacuum packing seems needed. Interesting to hear about your experience with different origins, The last few years has seen me a bit stuck in my ways with the origins I buy - I really need to widen my drinking choice again
Sticking to favorites isn't only your sin - I catch myself with this, too. Actually, I have to force myself to routinely try new coffee to get out of loop. And as long as I stick to quality coffee (in my understanding and price range) I yet have to find bad one - sometimes it's not quite exciting, sometimes a bit too simple, sometimes too not mine, but never ugly...so over time I've developed simplistic criterias which help me to decide if particular coffee stays in my daily plan or leave it in from-time-to-time selection or skip altogether. Recently I've come to idea of blending, which I as a newbie have rejected previously as too...meh? Now when I have got some basic idea about regions and taste of them (very limited, I admit) I'm more open to blends as extension of tastes, but then I also realize my knowledge is too limited. And as I read blends come with a bunch of their own issues like need for different roast and different density, which manifest at grinding and extraction (and I agree to this). Then it depends on a roaster if it has roasted different beans separately in optimal way for each variety or mixed them before roasting. Long story short, I admit it takes knowledge and expertise to make nice blend, and I'm not talking about spicing up batch of shabby beans with handful of nice beans. What do you think about blends, have you found or developed any you like to drink or serve and what's your take on roaster's role? Maybe I just have had bad luck and am over-complicating with this.
I would try this yourself and see, some people find it works but I found vacuum sealing coffee lost some aroma. The only time I found it working was freezing coffee in small amounts
So after you roast a raw coffee, you should store it for few days or week to use it ? So if i want to buy roasted coffee, should i choose 2 weeks roasted coffee? Im kinda new into this coffe things,
Thanks for the comment! It depends on the way you want to prepare it - two weeks are suggested for espresso, a few days for filter coffee. In a few days, we will also post the second video that will talk more about coffee freshness at home.
Hi, the good thing about speciality coffee roasters is they will put a roast date on their coffee. Most will also help you chose the right coffee for whatever way you want to use said coffee for. Hope this helps;)
No, our channel is only in English but you can check some videos in the Czech language on Petra’s channel (Kávové Kurzy) and we have Czech subtitles on some of our videos.
In your background, you have your Aeropress stored incorrectly. Either store it completely pressed, or store the two pieces separately. I think your seal can wear down early when you have it stored in the 'ready to press' configuration.
It’s actually our trophy. It’s signed by Mr Alan Adler, we rarely make coffee with that so it’s not an issue. We will change it for the next videos though so thanks for the comment.
@@MihaRekar "I've been storing it like that for 7 years. Still works as new." I've been storing my AeroPress either fully pressed through or completely separate for 6 years. The seal has been leaking for a couple of months. AeroPress sells replacement seals. AeroPress knows that the seal will wear down even under optimal storage conditions.
If it's recommended to wait that long before using beans, why do most subscription coffee services send coffee that was roasted 1-2 days before arrival? It means you need to order your coffee 2 weeks before you can even use it
AJ Kang probably because people are always demanding the freshest roast. I’d rather have it a bit fresh to age than sent a bag already 2 weeks old etc.
@@Armedcor I'm a coffee roaster and I don't completely agree with everything he says every roaster will have their own suggestions We wait 24 hours and shift to our clients on cafes and baristas and they love it freshness and hang that we want so it all varies by the grocery chess There is no perfect sun roasters like but you weak some won't ship without a wait for 72 hours some of my best cups of coffee I've had 20 minutes after roasting through an arrow press so it all depends on the bean how the roaster roasted it and what the roaster wants to push for notes So what he's saying is white meat some of that
Here we go a nice video explaining to the many coffee professors that state: you can’t get a fresh coffee from a store or a big brand as it’s always stale Yes you can . Buy from a big retailer that sells a lots of coffee and you be getting pretty much every time coffee beans that were roasted 3-4 weeks ago and perfectly ready to grind them and brewing nice espresso drinks
And here it is a counter to someone telling me you should "degas" your coffee. Not that it matters much, I have no way of knowing when it was roasted, no Baristas around and only my own pallet to work from. In the AM all I know is I want my caffeine, Now.
I'm perfectly willing to believe that coffee can taste differently throughout it's storage, handling, and brewing variables, but the idea that CO2 remains within fine ground coffee grains is pure imagination on your part. Hilarious even: the idea that the nearly nonexistent CO2 inside fine ground coffee will "push back" when hit it with hot water. Those bubbles you see is coffee and water forming a new compound and the air that surrounds the coffee grinds escaping the liquid; not some sort of internal warfare in your cup.
@@bbbbbdddbbbbbdb For me it's irrelevant. I'm not trying to confirm that foam is a cause and effect relationship to CO2. You would need some actual evidence - besides, use your common sense. How are near dust size coffee grinds going to trap a gas? It's the coffee oils that are foaming.
To make a long story short: JUST GIVE UP! It's too difficult. Everything is destined to go WRONG. Making good coffee would then become a full-time job, and WHO has that kind of time? Better to just drink water, tea, or beer.
This presentation is for professionals. When tightwads tell you to make your own, and save a fortune, just understand you can't get the kind of results they can at the Cafe. Or, once you open the bag at home, drink it right away, so that would be about 48 cups. Bon-Appetit!
