[Homeroast] freshness of greens

Tom & Maria - Sweet Maria's Coffee sweetmarias at sweetmarias.com
Wed Dec 14 23:30:00 CST 2011

That is what I claimed when I started in 1997, knowing little but 
what people said in the trade. Those people were wrong, basically. 
It's really about the climate it is stored in, changes in heat and 
moisture/humidity, and how you store it. Let's say here in the SF Bay 
area, which is pretty ideal. 2 years in jute would be totally baggy 
tasting. Everyone would notice it. 2 years in Grainpro barrier bags 
or vacuum pack would be faded and definitely noticeable by most 
people. Perhaps the only way would be vacuum packed and frozen (in a 
real freezer too). George Howell does this with success at Terroir 
coffee. I have some tests under way in this too, but it is a moot 
point because I usually don't want a coffee that long anyway - there 
are too many new things to try to want to store old stuff and 
dedicate a freezer to that... Anyway, in a dramatically dry climate, 
Arizona, which also has monsoon season basically, nothing can save 
green coffee - no packaging except (perhaps) the vac pack frozen. I 
have tasted green coffee that is already off/tainted after 6 weeks 
from a climate like that!

>Can someone remind me of how long you typically can keep green coffee beans
>before they get stale.  Was it that they are typically stale two years
>after being harvested?
>Homeroast mailing list
>Homeroast at lists.sweetmariascoffee.com
><a href="http://www.sweetmariascoffee.com/forum/">Sweet Maria's Forum</a>
><a href="http://www.sweetmarias.com/library">Our new Coffee Library</a>

Sweet Maria's Coffee  -  Oakland, California  -  http://www.sweetmarias.com

More information about the Homeroast mailing list