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There had been some discussion on this recently but I cant remember the thread it is in for you.
I have one of these and some of the bottle stoppers as well. I dont have a problem with the cannister, it seems to work well, if you have removed the air properly. However, I dont really store beans in it for very long!
I have one of these but I dont use it for beans anymore, only for ground coffee that I get from work via a Mini Mazzer E .
I found that the beans tended to weep oil much quicker than if I just used an air tight container. I thought the vacuum might be "extracting" the oils?? I couldnt taste any difference in the coffee either (e.g. for > 4 weeks old beans). Now I simply buy smaller quantities more often 8-)
Originally posted by dischucker link=1155618207/0#2 date=1155631051
I found that the beans tended to weep oil much quicker than if I just used an air tight container. I thought the vacuum might be "extracting" the oils??
Commercial roasters of quality beans place them in aluminium bags with a one way valve.
From talking to the roaster where I buy my beans - the reason is the beans "gas" for a period of days after roasting..... the one way valve lets the gas out (I think it is CO2) but doesnt let air in.....
Putting freshly roasted beans under vaccuum would no doubt alter this process (and probably the taste as well).....
Stale beans might be OK to vaccuum store - but who would want to brew using stale beans?
You will notice cheap supermarket beans (with an expiry daye >6 months) are often vaccuum packed - must be stale when packed otherwise the gas from the beans would expand the bag!!!
Hi, Ive only been roasting for a short time, think Im up to roast #14. I have 2 of these containers and they work well. I just leave the lid unsealed just sitting on top of the container for the first day or two after the roast then suck the air out and its sealed. The beans are normally all gone within a week , so I dont really know if they are better than anything else, seems to work OK for wine though.
Ive stuck a fairly big piece of white contact vinyl on the outside of the containers (wraps most of the way around), not only does it block out a lot of light, but I can write on the container what beans I have inside.
Jas.
How about chucking the Vacuvin container in the freezer? Alan Frew mentioned somewhere that if vacuum packed, beans may be good for 12 weeks in a chest freezer. Probably good enough then for ones own roasts to sit in the fridges freezer for a couple of weeks. The cold probably will reduce oil leaching out of the beans at the low ambient pressure (because of increased oil viscosity?). Not tried it myself though.
In my experimenting with vacuum packing here I determined that doing so detracts from the beans aroma and flavor.
The only reason I can see to vacuum pack your beans is if theyre going to be stored for a long time. And seeing as we roast our own why bother with that when we can have them at their optimum freshness?
And seeing as we roast our own why bother with that when we can have them at their optimum freshness?
Java "Fresh is best!" phile
Right on, JP.
Alan Frew mentioned somewhere that if vacuum packed, beans may be good for 12 weeks in a chest freezer. Probably good enough then for ones own roasts to sit in the fridges freezer for a couple of weeks. The cold probably will reduce oil leaching out of the beans at the low ambient pressure (because of increased oil viscosity?). Not tried it myself though.
Why dont you just try it? I reckon that theyd be pretty damned flat! And dont forget that there will probably be some condensation on the beans after defrosting ...
From talking to the roaster where I buy my beans - the reason is the beans "gas" for a period of days after roasting..... the one way valve lets the gas out (I think it is CO2) but doesnt let air in.....
Putting freshly roasted beans under vaccuum would no doubt alter this process (and probably the taste as well).....
I would have thought that reducing the concentration of gases outside the beans would shift the equilibrium to favour beans outgassing, even though it presumably slows oxidation. Probably not a huge deal if you immediately vac-pack fresh beans until using them a week down the track, because the gases will come out anyway, but if you do it after every use ...
If you really want to preserve the beans, nitrogen flushing is probably superior.
As I buy freshly roasted beans every fortnight or so, I find the Vacuum canister works well for me to keeps as much freshness as possible over that time frame. but the general thing is not for too long.
i use them for the 3-4 weeks that it takes me to go through a kilo. usually the first week or so the seal breaks, as the beans de-gas.
it seems to keep them fresh for that long, but by the 4th week they are starting to age.....
I found that using one (over a 7-9 day period) that the constant vacuuming (break the seal to get beans out, re-vacuum x2 per day) seemed to make the beans stale faster. Whether its sucking the gas out faster, I dunno.
Ive switched back to using an air tight container, and my coffee is still pretty good by the end of the week, whereas with the vacuum sealed container, they were notably flatter/more stale.
I think the best way is when you get your batch of beans, leave some out in an air tight container that will last you a few days to a week and seal up the rest in the Coffee Saver. If you have that much that is.
Im also considering buying one of these.
I normally use 250g every fortnight, and by the end of the 2nd week the beans are quite stale.
I generally get them on the post and need to walk a fair bit to the post office not to mention I need to get home from work before 5 just to pick up the coffee beans every two weeks.
If with this I can somehow manage to make them live a little longer, I could buy in 500gram batches instead.
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