koffeekev Senior Member Joined: 21 Jul 2002 Posts: 693 Location: Connecticut Expertise: Professional
Posted Sun Aug 18, 2002, 8:28am Subject: Re: Storage
Now here is a question that nobody I know can answer decisively. I have always heard that the refrigerator is the worst place for coffee because of it's ability to pick up flavors from other foods but if it's in an air tight container doesn't that negate the problem? I've talked to people who claim that the freezer is a much better place and people who have said that the oils deteriorate when frozen. I have frozen all roast types and found no real differences as long as it isn't for too long. If coffee is stored in an air tight container and kept out of direct sunlight it seems to be fine but age is certainly a factor. It seems to me that coffee should be consumed as quickly as possible after roasting but sometimes there is just too much to consume without jumping out of my skin. I have considered purchasing one of those vacuum systems as seen on QVC but I'm still not sure how much of a difference it would make. So along with you I would like to know what the "Head Geeks" think. Kevin
Posted Sun Aug 18, 2002, 9:55am Subject: Re: Storage
Hi Koffeekev, your right about the fridge IMHO. Every time a package or jar of coffee is taken out of the fridge, moisture (water vapor) from the room temp air will condense on the surface of the cold beans which in turn oxidizes, evaporates, & degrades the coffee oils & aromatic volatiles further & actually faster than stored in a dark cupboard. I do HWP & Alp roasts, so time isn't a factor (for me) as I use up my roasts in 2-3 days. I think Michael Sivetz says on his website, & his book "Coffee Quality Primer" the only freezers that work optimally are the commercial ones that chill to -40°F. Home freezers at their coldest are, I believe -18°F or -27.8°C. At this -40°F temp,degradation of coffee oils, volatiles & Co2 outgassing are at an absolute minimum.
Dry ice or liquid nitrogen anyone? {:-D I believe Sivetz even goes as far as saying to take out the coffee that you need, keeping the container in the freezer to stop the condensation & not removing the container at all. Cheers!
koffeekev Senior Member Joined: 21 Jul 2002 Posts: 693 Location: Connecticut Expertise: Professional
Posted Sun Aug 18, 2002, 2:55pm Subject: Re: Storage
Hi Craig and thank you for the scientific explanation. When looked at it does make perfect sense doesn't it? I will be sure to look up Mr. Sivetz work to fill in some blanks I have. Thanks again. Kevin
So, my plan is to use airtight (Tupperware) containers, filled to the brim with beans--and put them in my chest freezer. The trick I'm hoping to try is to fully defrost the beans in the SEALED CONTAINER before I open it--which prevents any more moisture from condensing on them than was already in the beans at the time of freezing.
(I do this with film, too, which I also freeze: it doesn't condense so long as I don't open the container till it's warmed up).
Does this make sense? Or should I really believe New Harvest Roasters, who suggest "Freezing or refrigerating your coffee dulls its naturally bright, sweet character. This treatment is particularly harmful to light- or medium-roasted coffee. For guaranteed bliss, store your 4 week supply of whole beans in an airtight container, kept at cool room temperature,"?
Huh? 4 week storage doesn't make sense to me either...?
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