How to store roasted coffee beans | Tim Wendelboe 

Yes, I don't really find much degradation if you are rather quick with the beans in and out of the freezer. I also don't like to waste plastic by vacuum sealing small doses.

Yes, good point.

Thanks for the kind feedback. I also love the Bourbon and actually asked Elias to plant more of it so that we can buy more in the future years..

Indeed. A good grinder is key to good coffee, but although a 5000 USD grinder might give you better coffee, I think most people would get more out of spending their bucks buying better coffee beans and use a decent coffee grinder that won't hurt your wallet as much.

Hello. Thanks for the comment. I think we will not start packing coffee in smaller doses as it just creates more waste with packaging and is rather inefficient. If you start using coffee that is not 100% de-gassed you might find that it does not oxidize as fast and you can also freeze the coffee in smaller doses to prevent oxidation. On another note, I often find home espressos to taste stale due to low frequency use of the equipment and if not cleaned thoroughly, thegrinder and filters tend to have some rancid coffee oils that affects the taste in the first shots.

​@@TimWendelboeCoffee Hi Tim, Thank you so much for your answer, I did not mean to offer "40g bags", but rather the same 250g bags, but with smaller "bubbles" each containing a small portion of the total beans. It's a little bit like a checker board of small bags connected to make a big bag. Each bubble with the beans would degas in its individual part of the bag, ensuring 100% freshness from the first cup to the last. Hope this makes sense somehow. By the way, I deep clean my group head daily, descale my espresso machine every 3 months (*I only use filter water from my local roaster) and clean my grinder every 7 kg of beans. The reason I would want this special bag, is because I invested in my coffee equipment a lot, and I notice that the coffee on the first two days is phenomenally good. From the third day onwards the coffee will start tasting a bit more stale and less "refined". I suspect this is because the beans still have a lot of co2 in it to build and maintain resistance throughout the extraction and avoid the puck falling apart during the later stage of extraction -- after the 2.1:1 ratio has been achieved (*for my choice of equipment). Hope this makes sense, I can send drawings and stuff to further clarify if you're still interested!

It should be noted that yes, this would require mini degassing valves for each of the bubbles (so yes that's more waste ..).

You can grind them frozen. It actually is beneficial for grind uniformity.

Sounds great

Takk. Jeg foretrekker å lagre kaffen i originalposen. Heller man bønner over i en konteiner følger ofte CO2 gassen som kan være igjen i posen. Så om jeg skulel brukt en vakuumboks ville jeg puttet hele posen i og så forseglet den, men det er fortsatt masse oksygen tilstede og holdbarheten er ikke nevneverdig bedre i slike bokser. Frysing av kaffe har langt bedre effekt på holdbarhet.

@@TimWendelboeCoffeeTakk for utfyllende svar!

A few top roaster like Friedhats and Coffea Circular don't use valve's and their coffee is always 👌👌even months later. I think if your not going to drink right away valves on bags are actually an industry standard we accept but don't need. CO2 actually helps fight off oxygen. Great video!!

@@lukesp5721 yeah, for light roast coffees the valves only cause unnecessary issues. Kawa does valveless too.

Yes, we have been testing it. The challenge is that they tend to blow up and caue issues with postal costs (because of dimension limits) and damage of shipping boxes.

@@TimWendelboeCoffee interesting that you see bloating even with this roast level. Or is it mostly a issue for transportation by plane?

@@tommihommi1 It is the degassing causing it.