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  1. #1
    Junior Member
    Join Date
    Dec 2019

    Storing coffee beans

    Right now I'm storing my coffees in large Mason jars that are dark brown and 99% uv protected.

    I saw on Amazon a jar that was very expensive for its size and it had a CO2 release valve.

    Should I be releasing the CO2 in the jars that I haven't got to or should I just leave it so I'm not constantly opening them. One jar holds a little over a pound so it takes me a couple weeks to use up a jar and move on to the next since a 2 pound bag almost fills 2 jars. But I have 3 blends to choose from each morning and out of each blend I use one jar until its empty then i will move on to the second.

    I'm kind of new to storing like this and actually drinking coffee almost everyday. Before I would buy a 2 pound bag and leave it in the bag and it would take me months to finish it but it usually went bad before I could finish it.

    But in short should I be releasing the pressure on the jars or just let them be?

    Sent from my SM-N950U using Tapatalk

  2. #2
    Senior Member
    Join Date
    May 2014
    Kansas City
    The biggest question is - how fresh is your coffee? If you get it the day off roast and throw it in the Mason jar I would say yes, release the gas after a few days. Otherwise, you have minimal risk of anything bad happening with the gas buildup. The purpose of the one way valve is to allow the off-gas does not blow apart the packaging. Always try and buy just want you are going to consume in two weeks.

  3. #3
    Senior Member
    Join Date
    Jan 2017
    I find leaving them in the bag they come in works the best, the guys I buy from use quality bags with valves though. I usually have 2 or 3 different beans at any given time so I use little 6oz glass jars so I'm only opening the bag a few times to fill the jars rather than expose the whole bag to air every time I make a cup. I've tried a couple different canisters and while they work it's easier to fill the jars from the bag. So now I stick the bag in the canister instead of pouring the beans in it.

  4. #4
    Junior Member
    Join Date
    Jan 2020
    St. John's, NL, Canada
    I got one of these - and I think it works well. I leave the beans in the bags they come in, to avoid the need to clean out the jar at the end of each bag of coffee, but I think it does help to keep the beans fresh. Even though its a 64oz canister, it basically only holds one 1lb bag of coffee, when the coffee is left in the bag. If you just emptied the bag into the canister, it would probably hold close to twice that.
    If a friend tells you to cut down your caffeine consumption, are they really a friend?

  5. #5
    Senior Member
    Join Date
    Aug 2005
    Central North Carolina
    I'll mention what has worked well for me over the years... Back when I really got into espresso I'd buy 1-2 lbs. as needed and of course tried all sorts of storage methods. For the longest time I'd just keep the coffee in the original bag, roll it up tight with a rubber band around it and kept in a Ziploc. What I'd buy never lasted more than 3-4 weeks so it didn't have that much chance to degrade. Over time I decided to buy quality roasted to order in bulk and would buy 5# of a few blends that I really liked for espresso. I'd let the coffee age in the original bag 4-5 days post roast, then would vacuum pack in wide mouth Mason jars (pint size) and put in the deep freezer. I don't care what some think about freezing as if it's done with FRESH coffee and if each jar is thawed/used as needed this method is fantastic. Coffee stored this way even 5-6 weeks post roast still tastes/extracts like it is at 5 days post roast. I experimented with this so many different ways and it just works. For those that buy roasted coffee and like to buy in bulk to save $, vacuum packing/deep freezing is a great way to have fresh coffee affordably. I have since moved onto home roasting and with my current roasting/consumption every jar I have is always in the 7-8 day post roast range, so consistency is unbelievably spot on.

    I've never really bothered that much with the vacuum canisters that just seem to be the rage these days as I simply have no use for them. I think having quality/FRESH coffee in a Mason jar for a handful of days to a week storage is totally fine. I also don't buy into the UV protection thing as I seriously doubt there is enough 'harmful' light in most homes to negatively affect coffee. If there was would you actually taste/smell it? Seriously doubt that as well.

    For degassing... once I roast a batch and drop it to room temp I store in the jar with the lid maybe 1/8 of a turn loose for 24 hrs. and then snug the lid until I use it maybe 7 days later. Seems to be plenty of time to degas ultra fresh coffee and I see absolutely no need to degas any further as the end result is just spot on for me. For those that buy even decent quality/fresh roasts it's likely by the time it makes it to your hands it's already degassed as much as it possibly can so don't worry too much about that part of the process with storage.
    I'm a legend among my own kind... you my friend are just a legend in your own mind. Later!



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