Post By Paolo
Post By Dimal
Post By coolie21
Post By TampIt
Is it worthwhile keeping roasted beans in a vacuum sealed bag or is there a better alternative?
Check out the introduction here: https://coffeesnobs.com.au/roasted-bean-storage/
But basically a one-way valve is better than a vacuum while the beans are degassing. A bag you can squash the air out of is a good thing (with a one-way valve). One the beans are fully degassed an air tight chamber with as little oxygen as possible is ideal. I don't think a negative pressure would be a good thing though.
There are so many different opinions on this.
This is mine:-
I allow each roast of 1.5kg that I do to degas for 24-36 hours. I normally roast 2 S.O's per roasting session.
I freeze half of each roast in a ziplock bag and the other half is vacuum sealed and then frozen.
I use the frozen ziplocked beans (both varieties) each day, returning them to the freezer after measuring them out for the session's shots. After the ziplocked beans have disappeared (usually 7-10 days), I open the vacuum-locked bags and empty them into a ziplock bag and use them in the same way as the ones that have just been used.
I have been doing this for a couple of years now. The first time that I used the frozen vacuum-sealed beans was (to me) a biblical moment.
The beans stay much fresher this way than any other way that I have tried.
I have left the vacuum-packed beans in the freezer for up to a month and they are still fabulously fresh even after this amount of time.
Sounds like you pay a lot of attention (where required) to the details Paolo, and this would make a hell of a difference...
I like the idea of freezing beans although many don't. Whatever works makes sense. There are many opinions on this subject it becomes a little confusing particularly for the novice.
I don't know the answer, and has been pointed out there are many threads on this. However, intuitively, there must be several processes going on when coffee gets stale.
One is oxidation, hence an airtight container is good.
Two is photo degradation, hence dark is good.
Three is cell decomposition, hence cool is good.
Four is evaporation of aromatics, so cool and airtight good. Vacuum sealed v airtight may be open for debate.
Freezing could disrupt the cell walls in the beans, don't know whether good or bad in terms of taste IF you only defrost the amount required (interesting re taste, grinders have a tendency to disrupt cell walls too...). Suspect freezing then defrosting then refreezing would be bad.
Short term airtight dark and cool probably OK. I use a Friis canister, but don't put it in the fridge. We have usually gone through a kg of fresh beans in two weeks anyway so probably doesn't matter.
Intermediate maybe consider vacuum packed in fridge? Or Friis type container in fridge?
Longer term maybe freeze if no other option?
I suspect there will be many other opinions
Freezing and thawing undertaken to the same level of care that Paolo has described, is perfectly Ok....
Originally Posted by coolie21
Good post - I would only add that humidity (either excess or changing) is also a real "roasted bean killer". Careful freezing seems OK, refreezing is a no-no.
FWIW, I even keep my grinder's hopper "in the dark" as well as storing the beans in a (dark) cupboard in a flexible (dark) container (to keep all airflow "post degassing" to a minimum).