[Homeroast] Storage right after roasting

david savir davidandliz_savir at hotmail.com
Sun Aug 17 07:27:09 CDT 2014

It seems that a great deal depends on your grinder.  If you place in your grinder only enough beans for the grind there is some point to the discussion.  But no point at all if you store beans in the grinder.
David Savir
> Date: Sat, 16 Aug 2014 12:31:25 -0500
> From: mldavis2 at sbcglobal.net
> To: homeroast at lists.sweetmariascoffee.com
> Subject: [Homeroast] Storage right after roasting
> 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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