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  1. #11
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    Quetzaltenango, Guatemala
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    Great posting. Finally someone with hands-on experience!
    thanks Shadow745! So I guess that vacuum + deep freezing really works when you buy bulk roasted beans.

  2. #12
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    Aug 2013
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    Quote Originally Posted by Kudzu View Post
    I look forward to further discussion of the Michael Sivitz paper by "Mr.Peaberry" and "ensoluna." From the point of a mere consumer of coffee, I found the paper discouraging. It appears to me the criteria Mr. Sivitz finds necessary to preserve coffee flavor are out of reach for the average consumer. Are our efforts futile?
    Hi Kudzu. Just remember that Michael Sivitz was professionally connected to the commercial processes for storing and distributing coffee, so the patent was not intended to to address the fickle behaviors of the consumer; however, having proven what is needed on a commercial level, much of what is learned can be applied on the consumer level. According to the research done by Mr. Sivitz, low cost consumer vacuum units are not powerful enough to evacuate all of the oxygen from a storage container, so a combination of nitrogen/argon flushing and vacuum evacuation is preferred. How long one wishes to store the beans becomes the essential question. If I was storing green beans for long term storage...like a year or longer... I'd be using argon flushing rather than nitrogen flushing because argon lays under the oxygen like oil under water, and is the preferred flushing gas by wineries. For the consumer, nitrogen gas is cheaper and more readily available, but remember that there is still a percentage of oxygen in the gas...you'd have to go to a commercial gas supplier to get nitrogen gas that is so close to pure that the amount of oxygen is insignificant. Anyhow...not trying to bore anyone, just sayin...if you want the best results, you just have to know how to control the variables that's what I'm trying to say. The combination of using a rigid, gas impermeable container, such as a glass jar, vacuum and nitrogen flush (twice), in my opinion, would be the best way to store green or roasted coffee on the consumer level. I would store in quantities of what would be consumed in one week, and then let the beans sit overnight to thaw out. I don't imagine the condensation would degrade the beans significantly over a week, and if to the taste of the elite coffee connoisseur there is a noticeable difference, then freeze for daily use.
    Good input by chast & Shadow745. I think I'll look into the blast freezer. Perhaps there is a small version that could be obtained on a budget!

  3. #13
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    Jul 2006
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    MA
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    George Howell has some videos on YouTube on freezing greens and roasted.
    Charlie
    If you are afraid of failure or losing money, quit while you are ahead

  4. #14
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    Jul 2006
    Location
    MA
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    596
    I use food grade nitrogen which they claim is 99% O2 free. I use the same in my nitro coffee. I only blast nitro if the customer requests it if they are sending coffee to someone.
    Charlie
    If you are afraid of failure or losing money, quit while you are ahead

  5. #15
    Senior Member
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    Jul 2006
    Location
    MA
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    596
    If you really want to flash freeze your beans, get some liquid nitrogen. -320 degrees in seconds!!
    Charlie
    If you are afraid of failure or losing money, quit while you are ahead

 

 
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