[Homeroast] freshness of greens
scizen at gmail.com
Sat Dec 17 19:26:24 CST 2011
Two subjects sure to start a discussion among homeroasters: pre and post
roast bean storage.
I fully understand Tom's perspective, and wish I had it, but it's different
than the average homeroaster I think. At least different than mine. I do
have a need and a desire to grab beans that I love and hold on to them a
while. a long while. I do use vacuum sealers and I have a non-defrosting
[important] deep freeze. I stored some legendary IMV from 2007 for 4 years.
I roasted it and it was still stupendously fruited with its vaunted
"blueberry pancake syrup" notes! Had it lost any flavor. Probably. Did I
care? Nope. How else was I supposed to get a cup of 07 IMV in 2011, and to
what would I be able to compare it except my memory and notes? I bought a
bunch of the Koratie DP because it was even better, and I still have about
3 lbs in the deep stash. Ok, yes I'm an Ethipoian DP nut, but aren't we all
some kind of nut? Tom has coffee galore, coffee I can only dream about,
samples from all over the Earth, stuff we'll never taste, and an endless
stream of fresh lots he may never even sell. But I know what I like, and
when it comes along, I'm gonna stock up on it. I can only thank you Tom for
finding it for us.
Date: Wed, 14 Dec 2011 21:30:00 -0800
From: Tom & Maria - Sweet Maria's Coffee <sweetmarias at sweetmarias.com>
To: "A list to discuss home coffee roasting. There are rules for this
list, available at http://www.sweetmarias.com/maillistinfo.html"
<homeroast at lists.sweetmariascoffee.com>
Subject: Re: [Homeroast] freshness of greens
Content-Type: text/plain; charset="us-ascii" ; format="flowed"
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?
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