How long to wait after roasting for the best-tasting cup?

[Blue Cliff Roaster]

Yep totally agree... Been home roasting just over 9 yrs now and my only regret is not starting it sooner than I did. Will also gladly say I think the equipment market has shifted to capitalize on 'modern trend' coffees as some wanna call it. Burr sets, flow control, declining pressure, etc. are being tweaked to make underdeveloped coffees more palatable, a.k.a. tolerable! To each their own obviously, but lots of coffees these days should be termed toasted as so

I just want coffee. I don't want to hunt wabbits in wabbit holes.

 

[shadow745]

Yep, been using Mason jars for yrs. Before a fresh batch goes in I wipe thoroughly with wet/dry lint free paper towels. Never felt the need to wash as that can impart taste/smell and coffee oils never permeate the glass/lids. I leave the lid loose for 24 hrs post roast, then lightly snug until used. Use up most of 1 jar daily, nothing sits long.

My repurposed kitchen cart has a wine rack, worthless to me... wine that is, but works great for a perfect location/fit for the jars.

 

[Blue Cliff Roaster]

Yep, been using Mason jars for yrs. Before a fresh batch goes in I wipe thoroughly with wet/dry lint free paper towels. Never felt the need to wash as that can impart taste/smell and coffee oils never permeate the glass/lids. I leave the lid loose for 24 hrs post roast, then lightly snug until used. Use up most of 1 jar daily, nothing sits long.

My repurposed kitchen cart has a wine rack, worthless to me... wine that is, but works great for a perfect location/fit for the jars.

Great idea on the wine rack!!

 

[Coffee_Mad_Man]

Never thought to try but I have certainly seen such things in the Tea industry. The Japanese are quite serious about how and what teas are stored in.
Personally I use clear glass Mason jars, which works pretty well as they are kept in a dark cupboard. Works pretty well and has easy access to lots of different sizes. Don't let em build up gas tho... I now leave the lid loose for 24hrs and make sure to burp them regular. Took a lid and ring in the face once...hurt enough to remember that's for sure.

What do other members out there like storing their roasts in??

I use this:

My brother got it for me as a gift, not sure if it's from this same company though: https://ravecoffee.co.uk/products/b...W541VTCGHXSIYNk8kVLIKKrs8e-tqm7hoCbw0QAvD_BwE

 

[Blue Cliff Roaster]

I use this:
View attachment 13226

My brother got it for me as a gift, not sure if it's from this same company though: https://ravecoffee.co.uk/products/b...W541VTCGHXSIYNk8kVLIKKrs8e-tqm7hoCbw0QAvD_BwE

Hey thanks for the link Coffee_Mad_Man...those look nice. I'll have to check them out.

 

[froze]

Specialized coffee containers are a waste of money, there is a video made by James Hoffman that goes through a whole bunch of these containers, and at the end he says a resealable bag is just as good, and I agree, but watch the video and decide for yourself, and if you still want a container then pick one of the ones that he tested that appeals to you.

 

[Coffee_Mad_Man]

Specialized coffee containers are a waste of money, there is a video made by James Hoffman that goes through a whole bunch of these containers, and at the end he says a resealable bag is just as good, and I agree, but watch the video and decide for yourself, and if you still want a container then pick one of the ones that he tested that appeals to you.

yh, that reminds me, the vacuum pack bags used for clothes can work well, provided you have a clean hand-held vacuum cleaner to suck the air out of them, wouldn't set you back much at all. You can get a pack from a diy store for less than £15.

 

[Noah_da_Roastah]

I stored batches of roasted in Rubbermaid's "BRUTE" cans, which are not a tight seal. My 2lb and 5lb containers however do make a tight seal.

Something that I've been curious about but haven't done any testing on is whether a positive or negative pressure environment is better for flavor. In my mind, a positive pressure environment would force some of the VOC's that would otherwise be released into the atmosphere to stay in the coffee, similar to pressurized brewing environments forcing those VOC's into the brew.

One day I'll do an ABC test of positive, neutral, and negative pressure environment storage and report back.

 

[Blue Cliff Roaster]

yh, that reminds me, the vacuum pack bags used for clothes can work well, provided you have a clean hand-held vacuum cleaner to suck the air out of them, wouldn't set you back much at all. You can get a pack from a diy store for less than £15.

Interesting...tho I have images of me evacuating all my beans into the vacuum cleaner like that sock I only heard but never saw. Pfwaaahaa.

 

[Blue Cliff Roaster]

I stored batches of roasted in Rubbermaid's "BRUTE" cans, which are not a tight seal. My 2lb and 5lb containers however do make a tight seal.

Something that I've been curious about but haven't done any testing on is whether a positive or negative pressure environment is better for flavor. In my mind, a positive pressure environment would force some of the VOC's that would otherwise be released into the atmosphere to stay in the coffee, similar to pressurized brewing environments forcing those VOC's into the brew.

One day I'll do an ABC test of positive, neutral, and negative pressure environment storage and report back.

Hey that sounds interesting .
In the Hoffman video Coffee mad man shared above it seems the evacuated canisters had the edge.
But you are positing that if the container was positively charged and, lets assume also oxygen free, that it may have the effect of delaying the release of VOC's and maintain freshness or flavour.
I hope you do your experiment the results would be very interesting.
Would you re-charge the storage device every time you make a coffee?

 

[Noah_da_Roastah]

Hey that sounds interesting .
In the Hoffman video Coffee mad man shared above it seems the evacuated canisters had the edge.
But you are positing that if the container was positively charged and, lets assume also oxygen free, that it may have the effect of delaying the release of VOC's and maintain freshness or flavour.
I hope you do your experiment the results would be very interesting.
Would you re-charge the storage device every time you make a coffee?

Oooh I dig where your head is at.

I would expect a system like the one your describing to absolutely extend the vibrancy of coffee further than other methods. I have a nitro infuser for cold brew sitting in a closet somewhere, I'll pick up some CO2 chargers, toss some coffee in, and see what happens.

I do think there's a practical side for roasting operations here however. If a positively pressured environment would in fact increase the concentration of VOC's trapped in coffee beans, then storing coffee right out of the roaster in a sealed container should achieve the effect on its own. Since CO2 is heavier than air, in a sealed container the CO2 being released from the beans would displace the air from around the beans and result in a pressurized anaerobic environment for the beans.

Could even use a calibrated check valve to control exactly what pressure the beans are being kept at in either scenario.

 

[Blue Cliff Roaster]

Oooh I dig where your head is at.

I would expect a system like the one your describing to absolutely extend the vibrancy of coffee further than other methods. I have a nitro infuser for cold brew sitting in a closet somewhere, I'll pick up some CO2 chargers, toss some coffee in, and see what happens.

I do think there's a practical side for roasting operations here however. If a positively pressured environment would in fact increase the concentration of VOC's trapped in coffee beans, then storing coffee right out of the roaster in a sealed container should achieve the effect on its own. Since CO2 is heavier than air, in a sealed container the CO2 being released from the beans would displace the air from around the beans and result in a pressurized anaerobic environment for the beans.

Could even use a calibrated check valve to control exactly what pressure the beans are being kept at in either scenario.

I sense an experiment brewing...hahaha. I like your idea about sealing them just off roast/cooling. Might be easier to accomplish I was trying to think what a consumer bag or canister might be like. All I could come up with is that it would have to have some charger system....like Guinness.

 

[Noah_da_Roastah]

I think both the commercial roastery and retail consumer use cases could benefit from something like this. I absolutely love the Guinness concept here, a slow release cannister secured to the bottom of a rigid container. I think there's a real product concept here, I'm 100% doing some experiments to see if it'd make a difference or not.

In terms of utilizing established charging solutions, building a charging system compatible with the Soda Stream cannisters could be another direction to look at for small roastery and consumer products. Tho now I'm wondering if there would be a functional difference between CO2 and NO2 environments. Since CO2 entrapment is a huge contributor to excessive bitterness in coffee, and since NO2 is heavier than CO2, I wonder if keeping the beans pressurized in a predominantly NO2 environment would both drive away off-gassed CO2 while maintaining higher VOC concentration in the coffee bean.

Just a casual cart before the horse moment here. I'll get back to you on the first round of testing asap!