[Homeroast] venting new roasts

Dave dbcraw at gmail.com
Wed Nov 9 12:10:11 CST 2011

I mostly use bags with vents that I buy from SM. If I happen to be using a
mason jar, I just put the lid on and screw the ring just so it makes
contact. That hold the lid in place and allows CO2 to escape.
One of the signs of fresh roasted coffee is the bloom. You'll probably find
that the longer it sits the smaller the bloom is.

Some days...
It's just not worth chewing through the leather straps

On Wed, Nov 9, 2011 at 6:52 AM, j3r <j at j3r.org> wrote:

> Hi all, newbie here.
> Since it seems we could use some new blood I will jump in. I have been
> roasting for a few months now using a Caffe Rosto.
> My question today is probably not one that makes all that much difference,
> but I am interested.
> After a roast, the beans vent CO2. I am wondering what effect packaging of
> the newly roasted beans has on them. Right now I leave new roasts out in a
> shallow bowl for a few hours then seal them into glass jars with airtight
> lids. They are then kept in a completely dark drawer until it is time to
> grind. When I do use them, they seem to have a lot of gas left in them, the
> bloom is quite large and sometimes even overflows my aeropress.
> Am I doing this right? Does the CO2 make any difference in taste or
> anything else? I usually try to rest the beans at least 2 days (unless I am
> running low).
> Glad to have so many experienced roasters here, I have many more questions
> I'll let fly as time goes on :)
> Thanks,
> Jeremy
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