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  1. #1
    Junior Member
    Join Date
    Oct 2011
    Posts
    1

    Keeping Beans Fresh

    Hi!
    I need help! I haven't had a decent cup of coffee since I moved to the Twin Cities last year, from Austin, TX! I am not sure if it is the beans here - or the roasters (we've only had locally roasted beans) or if it is the climate - my apartment here does not have central air, whereas the one I lived in back in Texas, did.

    My question is, how do you guys keep your beans fresh? Do you have any suggestions, since "room temperature" in my apartment can vary wildly!

    Please help!!!!

    Birdy

  2. #2
    Junior Member
    Join Date
    Oct 2011
    Location
    Roanoke, Va
    Posts
    7
    I'm not sure room temperature makes a difference in how fresh your coffee is. The simple solution is keeping your beans or grounds (which ever you use) in an air tight container. Allowing air to reach your stored coffee will create staleness in a matter of days.

  3. #3
    Member
    Join Date
    Feb 2012
    Posts
    33
    Hello, Air tight/vacuum storeage would certainly help. Assuming your local roaster is selling beans recently roasted....and the beans they roasted weren't ancient....maybe it's simply the water? Have you changed your brewing method? Or how did you solve your problem as this thread is a few months old?

  4. #4
    Junior Member
    Join Date
    Feb 2012
    Posts
    21
    We have a coffee shop in a very dry area in western China. We have to take the coffee miles and miles to get there... what works for us is... Clean, fresh tasting water, Air tight vacuum sealed bags, Stored in the freezer. AND Grind with in 5 mins of opeing bag, and brew with in 20mins of being ground... So small bags if its for Just you

    I'm guessing its your water? do other coffee shops have "decent" cups of coffee? maybe its time from some recon?

  5. #5
    Junior Member
    Join Date
    Feb 2012
    Posts
    15
    I would have thought oxidisation from air was more of a problem than temperature.

  6. #6
    Junior Member
    Join Date
    Feb 2012
    Location
    USA
    Posts
    14
    Air = Bad. Water = Bad. Counter those two things, and you should be good. Also, despite the persistent myth, putting your coffee in the fridge is NOT a good idea to keep it fresh! Quite the contrary! Moisture can be introduced in this way! So don't even think about it!

    Cheers!

    Brandon @ HalfCafReviews

  7. #7
    Junior Member
    Join Date
    Feb 2012
    Posts
    21
    Quote Originally Posted by crowhue View Post
    I would have thought oxidisation from air was more of a problem than temperature.
    you right, but thats just how we do it? not really sure why, just always thought putting cold coffee in contact with hot water makes for better flavor... I don't know really?
    URL in signature line removed by Moderator

  8. #8
    Junior Member
    Join Date
    Feb 2012
    Location
    Fuzhou,China
    Posts
    6
    This is how I keep my bean in home, hope it helps.

    Keeping Beans Fresh-p1010475nf.jpgKeeping Beans Fresh-p1010478nf.jpg

  9. #9
    Member
    Join Date
    Feb 2012
    Location
    San Francisco
    Posts
    32
    I have found that if you are buying freshly roasted coffee beans that when you get them home immediately put them into glass mason jars with ring covers. Tighten the covers and store in a dark cupboard. The off gassing of the coffee beans will work as a sealing mechanism inside the canning style jars.

  10. #10
    Senior Member
    Join Date
    Aug 2005
    Location
    Central North Carolina
    Posts
    1,541
    I buy in bulk (5 lbs. if available) as it's a bit cheaper that way. I let coffee age 3-4 days from the actual roast date, then vacuum pack/deep freeze (-20 minimum) in 8 oz. increments. Then I simply thaw 1 pack as needed, giving it a few hrs. to reach room temperature. I average using 8 oz. in 3 days so no time to go stale.

    Contrary to popular belief, if coffee is FRESH, prepped properly, then placed in deep freeze, there is no loss in quality. If frozen at 4 day point (out of roast) once thawed it should taste/smell like it's still at that 4 day point.

    I started tinkering with this concept when trying to preserve decaf on a commercial level as I used very little and was tired of wasting $ and time trying to pull decent decaf espresso over a 2 week period of time (how often I ordered from roaster). I tinkered with vacuum packing/deep freezing as well as modifying the decaf grinder to be used for single dosing and found myself using decaf that was approaching 8 weeks in age, but performing/tasting like it was 2-3 days out from roast. That reduced my waste to 0% while maintaining quality as close to 100% as possible. I knew if it worked that well for PITA decaf espresso it'd work with anything. Been storing ALL coffee this way since and 0 regrets/issues.

    FWIW I use a FoodSaver device, usually found at WalMart/Target for $140~. Top end vacuum/sealers can cost alot, but I find the FoodSaver to be a good middle-of-the-road option between high priced options and the lowest cost devices commonly used to vacuum seal using ZipLoc type bags, which don't work well based on previous use. Only downside with FoodSaver is cost of plastic bag material, but I have a simple rationale regarding this. 1 roll of this bag material cost $10-12 and I can use that 1 roll to vacuum pack between 15-20 lbs. of coffee. Preserving just 1 lb. of coffee pays for itself with the cost of that 1 roll... I will also say if the bag material is used sparingly, it can be cut/reused for smaller amounts of coffee, etc. so it is recyclable to a degree.
    I'm a legend among my own kind... you my friend are just a legend in your own mind. Later!

 

 
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