[Homeroast] venting new roasts

Seth Grandeau grandeau at gmail.com
Wed Nov 9 15:49:24 CST 2011

I personally put my freshly roasted beans in glass jar with the lid open
for at least 24 hours.  Then I close them up.  I remember reading on here,
much earlier, that if you're consuming within 2 weeks, airtight storage
doesn't really matter.  I definitely get a big bloom in the first few days,
but by the end of the week, it's not that noticeable.

On Wed, Nov 9, 2011 at 9:52 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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