As long as we buy the fresh beans every 2-3 weeks, it's totally meaningless to buy storage containers. There isn't even a huge difference even after 4 weeks although flavour clarity starts to be reduced.
Interesting although it does conflict a bit with the advice of the other video you note at the end (where she doesn't recommend vacuum canisters). That said, she doesn't recommend keep more than a week either. Thanks for the content.
Haha well I usually go through coffee in about 2-2.5 weeks and I’m about to get a vacuum container in the mail 🤷🏼♂️ Oh well, at least there’s always the placebo effect 😂 Thanks for the informative video!
Super interesting! I think zip is better for me since since I drink it in about 2 weeks. I also watched your vid about storing coffee with Petra Davies Veselà. They also took the transfer from bag to container into account which matters for aroma.
If your really serious about fresh coffee you can do what I've been doing for the last 13 years and vacuum seal 20g packs and freeze the coffee. The coffee is literally frozen in time! 6 months, 2 year or 5 years... It does really not matter. As people catch on you will see this probably become a more regular behaviour in cafes and at home.
This is a very known thing and anyone that cups coffee knows this isn't an effective way of keeping coffee. It creates a bunch of issues with the brew itself and simply diminishes the flavour. Maybe not by loads but enough that the professional coffee roaster wouldnt ever do it.
@@franciscabecker3270 actually it is. I'm a roaster and I know many of the top roasters in the world are doing this and not just with normal coffee either but coffee they would not want to destroy like competition coffee or a $100 a bag coffee. It's the wave of the future. You even get a more even particle grind when grind frozen coffee thats why some competitors are doing this on the world stage in competition. But I understand what your saying though. If you just fill mason jar or a bag then the coffee will age, oxidize and taste like crap. This is why vacuum sealing it and then deep freezing works. There is no Oxidative degradation of the beans. You can enjoy that same coffee 10 years from now..
Guys do you know that all the vacuum storage companies are guarantee only 4-5 days, so we do not talk about weeks of holding, even Fellow company said that after 5 days the vacuum is not guaranteed. I would say that the world of "home barista" is getting a litte crazy and this consumer market is getting even bigger.
Would there be a difference between a vacuum (ankomn and fellow) and an air displacement container (airscape) in terms of keeping the coffee beans fresh and avoiding it to stale?
How if the two of packaging put in to refrigerator or cold storage? For other study, maybe can u experiment about modified atmosphere packaging (with silica gel, O2/CO2 absorber or something)
Just take your freshly roasted beans bag, take out the amount you're willing to use within the following 5-7 days and put it in a separate airtight container or zip bag. Leave the rest of your coffee in its original bag, well sealed and purge as much air as you can. That's enough to keep everything fresh. Once your week reserve is over, simply refill from the original bag. If the original bag is airtight your beans will stay fine. Some degass will take place and as CO2 is an inert gas your beans will be protected from oxidation. You'll see the bag inflating during the week and this is normal. Vacuum and most displacement containers are fancy but just not worth it in most cases
What about mason jars in a dark corner of the count (farthest away from any windows)? That is how we have been storing our coffee mostly. For the last year we have been roasting green beans. Coffee is usually gone in 4 to 5 days after roasting (up to 7 to 10 days max).
I was wondering if I should freeze coffee straight away when it arrives or should I wait 12 or 14 days after roast, open it and then freeze it? Also if I freeze it straight away should I wait 12 or 14 days after I defrost it?
The vacuum in these containers is not perfect and will eventually let some air in. That's why he says he got better results from the sample he opened constantly than the one he left for several weeks. The vacuum seal was more consistent in the first one
Hello, I am looking for a way to age some fermented roasted coffee beans to strengthen the fruitiness and the winey flavor of the coffee. Do anyone have any ideas how I should do it?
I have bag of Colombia single origin, over 1. 2 years kept in the fridge still in the zip bag it came in, and the aroma and flavor is almost 90% intact.
