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#33 | |
Still not Adjusted
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![]() Oxygen, moisture, and light are some major enemies to roasted coffee. Since home roasters are consuming their roasts before long how much of a problem is there really going to be in less then 14 days? Most of what has been scientifically researched is for extending the freshness for shelf life on a commercial level and I am trying to piece together how to use this info best as a home roaster. For oxygen not to be a problem it must be reduced to at least 4%. To be really anal one might... Allow roast to cool. Transfer roast to vacuum bag. Flush with nitrogen (co2 might be fine and can be acquired in small spay bottles at wine stores) Vaccum the bag (the bag will expand with co2 as the degassing from the beans is strong the first 12hrs or so) If resting more then 2 days cut bag and repeat. Is this necessary? ![]() ![]() Edit: Just get yourself some mason jars or valve bags or valve tins and put your roast in them once cooled. I like the tins because they keep the light out and look good on the counter but a mason jars seals better, bags just end up costing to much money for self storage but make nice gifts. Last edited by germantown rob; 10-29-2009 at 12:21 PM. |
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