[Homeroast] Storage right after roasting

John Nordling john.nordling at gmail.com
Sat Aug 16 21:33:56 CDT 2014

If you really want to go nuts on the whole idea of letting co2 out, without
letting o2 in, you could use an n shaped piece of glass tubing with some
cotton in the end as a vent. Put one end of the n over your beans, and the
other in atmosphere.

It's worked for fermenting beverages for centuries. It should do a fine job
during a rest period of a day or two.

It's an idea anyways. Maybe I'll hunt around the lab on Monday and see if
we have anything that I could borrow to try.


On Saturday, August 16, 2014, Mike Davis <mldavis2 at sbcglobal.net> wrote:

> I think the big unknown in storage techniques is the effect of oxygen (if
> any) to the resting process.  Over a long enough time period, coffee will
> go stale of course when exposed to oxygen.  But on the other side, we know
> that "resting" can enhance the flavor. So the real question would seem to
> be what happens during the "resting" time and if the presence or absence of
> oxygen is responsible for the improvement.  Logically, if CO2 is a result
> of chemical process taking place during "resting" then oxygen should be
> nearly non-existent.  It is possible that cooling could pull oxygen back
> into the beans.  But storage immediately after cooling would seal them from
> additional oxygen as the beans exuded CO2 which would expel oxygen from the
> container for a while before oxygen begins to work its way back in when CO2
> pressure is reduced to equal.  So I assume (perhaps incorrectly) that the
> favorable chemical processes that enhance coffee during resting are a
> "coasting effect" of heating and continue to completion in the (nearly)
> total absence of oxygen.  In other words, they are not an oxidation process
> as such requiring oxygen.
> So my system (such as it is) is based on those assumptions.  Put the beans
> into a light-tight container (AirScape canister) with minimal holes just
> sufficient to allow exit of CO2 overnight, yet so small that the greater
> CO2 pressure probably prevents incursion of oxygen as the CO2 exits.  Then
> seal the canister once the CO2 has stopped. There should be little or no
> oxygen present except what little might remain in the beans, and the coffee
> should complete the chemical "coast" and then more or less stop, waiting
> for the lid to be unsealed.  I think this is the idea behind coffee that is
> weeks old (or older) on store shelves - one way CO2 valves that exclude
> oxygen.  Once my beans are loaded into the hopper, then of course, there is
> abundant oxygen and staling begins.
> That's just what seems to work for me.  I'm always open to better
> suggestions and ideas.
> Mike Davis
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Email:  john.nordling at gmail.com

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