[Homeroast] venting new roasts
theotherjo at gmail.com
Wed Nov 9 16:02:27 CST 2011
When sealed in vented foil bags like I do the Co2 plays a nice roll of
enveloping the beans and keep the oxidizing O2 out. Depending on your
brewing method and other factors, you may notice a taste improvement as far
out as 5, 6, or more days. Run some of your own taste tests to see if Co2
makes a difference. I have not noticed any unless that is what they mean by
to fresh off the roaster with no rest.
Happy roasting j3r.
On Wed, Nov 9, 2011 at 10:10 AM, Dave <dbcraw at gmail.com> wrote:
> 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
> > but I am interested.
> > After a roast, the beans vent CO2. I am wondering what effect packaging
> > the newly roasted beans has on them. Right now I leave new roasts out in
> > 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,
> > 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
> > running low).
> > Glad to have so many experienced roasters here, I have many more
> > I'll let fly as time goes on :)
> > Thanks,
> > Jeremy
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