storing green coffee
For the last six months or more I have had great success with roasting and storing a variety of green coffee outside under a wide verandah
But after this hot spell my roasted coffee has lost it's pizazz...it is still good coffee but no longer has any aroma
I was storing in 1 kilo plastic containers on a high shelf over my roaster but now, same place, same way but within a polystyrene box
All comments will be greatly appreciated; and of course I realise no improvement can be made until I get new stock
If you search the forums most would suggest to keep the beans in a well ventilated cupboard where the temperature is fairly stable.
Keeping the beans outside would lead to huge changes in temp and potential humidity so it's not ideal. I didn't think that you would lose all of it's aroma from roasted beans but I've never stored beans that way.
I store my beans in an esky in the pantry. It's been suggested that it's not ideal but after several years I have not found any issues. My ventilation issue is solved by opening the lid every week to grab a bag to roast.
One last thing. If you are roasting outside you will notice that the ambient temperature changes can affect the end product of the roast. It won't remove aroma as you put it but you can roast in exactly the same way on a hot day and get a different result on a cooler day.
Thank you for your reply
Its so handy to have my green beans near the roaster that I think Ill stay with it now in polystyrene box and see what happens
They say that half of taste is aroma...my first experience was with Kenya beans and every morning opening the container would fill the kitchen with the most exquisite aroma
My second lot of Kenya and other origins were never the same but still a pleasant experience...now nothing and Ill be glad when this lots finished
It was interesting what you said about the ambient temperature...does that mean that taste will alter between roasting early morning, afternoon or evening
I found that there were a lot more variables when roasting outside. Hot days would roast quicker and some cold days I'd run out of time before the roast was where I wanted it. No 2 roasts were ever the same. Inside I get a lot more consistency.
Originally Posted by jaqpm
I live in a fairly open house with a very smell-sensitive partner, so all roasting is outside (not looking forward to my first roasting Winter). However, already through Summer I have roasted in conditions varying by 10-15° and been surprised by the lack of difference in timing by temperature. It seems to have a lot more to do with amount of wind, so far.
As for the beans, one of my tool trolleys has as its bottom four drawers: machine clamps, multi-tools, green beans, sanding...
I edited that sentence once or twice before just going back to the original.
Originally Posted by dan77