[Homeroast] freshness of greens
mckona at comcast.net
Sat Dec 17 19:45:51 CST 2011
Ivan, I'm right there with ya. Thanks for reminding me. Need to take out of
the deep freeze the last of my Panama Esmeralda Geisha from the 300# I
scored at the 2008 auction. Back in 2008 coming up on fall put a last batch
greens for personal stash (to yield 3# post roast) vac'd and frozen. Roasted
it 2/22/11 and froze it roasted same day. April 3/4# came out for my
birthday. September 3/4# came out for our 30th Anniversary. November 3/4#
came out for my 31st NA birthday. Last 3/4# fixin' to come out now for
When done properly freezing both greens and roasted works marvelously. And
this Esmeralda frozen both greens and then again roasted and trust me still
screams quite deliciously.
Now back to bagging. 88 done, 36 to go before heading home!
Slave to the Bean miKe mcKoffee
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first not know. And in knowing know I know not. Each Personal enlightenment
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From: homeroast-bounces at lists.sweetmariascoffee.com
[mailto:homeroast-bounces at lists.sweetmariascoffee.com] On Behalf Of sci
Sent: Saturday, December 17, 2011 5:26 PM
To: homeroast at lists.sweetmariascoffee.com
Subject: [Homeroast] freshness of greens
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
>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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