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Storing full 70 kg bags
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Gol'darn it...
Another advertising one-liner bites the dust...
Mal.
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Re post # 17. Yes I am aware of who he is, it appears the reference I made was misunderstood...no matter.
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Brendogs, the GrainPro bags are a layered membrane that allows the coffee inside to 'breathe' whilst keeping moisture out.
SuperGrainbag III
SuperGrainbag IV-R
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TOK, are you suggesting to not seal the grain pro bags and leave them open after use? Or are you implying that for people with the 2.5kg CS greens that have them in containers hiding away in cupboards?
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Rao who?
Thanks for the common sense / real life explanations chokkidog. Well said.
The thing you must not do when storing is seal the container (whatever it may be) that the greens are being stored in. You let it breathe, or you risk problems.
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There is a lazy 's' curve of ambient bean temp over the year.
Re - 'The Curve ' in temp of green beans in storage.
Could this indeed be the significant but mythical - ' Laffer Curve ' ?
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No Matt, only the drop temp, which changes gradually over a 20°C (approx) range annually.
Once they hit the 60°C turn the profiles are identical. The a/c would play a part here in moderating the air inflows.
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Too true - jolly cold today! Currently 8° - and with windchill taking it down to 3°
I'm sure the big bags on palettes are much more temp stable than our tiddler 2.5kg bags - but do you notice any differences that requires slight profile adjustment summer to winter caused by that 'lazy s-curve'?
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Pallets of bagged coffee form quite a large mass. They don't respond that much, or quickly, to diurnal or weekly temperature fluctuations.
There is a lazy 's' curve of ambient bean temp over the year. My roastery happens to be a/c but was by accident rather than design.
The a/c is only on for roast days to provide a stable temp for consistent roasting. The beans are subject to atmospheric temps
at all other times but don't vary much in temperature, long term, and not at all in the short term.
Some roasters rarely have the same beans in storage for a year, <<>> 6 months is more common, further reducing the effects
of variations.
North America, parts of Europe and other Northern climes have long periods of very low temps and but here we are
fortunate to have relatively mild seasons, so a comparison isn't valid.
Unless you live in Millthorpe!! ;-) :-DLast edited by chokkidog; 21 April 2015, 06:47 PM.
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Not sure if it impacts on the actual flavours or longevity of the green beans, though it may, but with my own little system I've found that storing greens in an more temperature consistent location, as opposed to swinging wildly from 10° to 35° in the shed cupboard has improved the consistency of my own roasting.
I believe that Andy's roastery is A/C'd for similar reasons - is that his bean storage too? Would make it much easier to achieve a consistent, repeatable profile when the ambient / green bean temps remain consistent
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Pretty sure that Rao talks about temperature controlled bean storage.
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