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JustAcoffeeDrinker
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Joined: 11 Jul 2010
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Location: Ottawa, Ontario, Canada
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Posted Sun Oct 7, 2012, 11:06am
Subject: Re: Sealing jars
 

I just keep about a month or two of beans, so I don't bother freezing.  It's purchased from chains (franchises?) like Second Cup or Timothy's.  It was definitely still outgassing when they open the bag because the staff said it "reeked" of the flavour (I think they mean in a positive way).
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steven_meyer
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Posted Sun Oct 7, 2012, 11:33am
Subject: Re: Sealing jars
 

JustAcoffeeDrinker Said:

I just keep about a month or two of beans, so I don't bother freezing.

Posted October 7, 2012 link

 


no matter who you buy beans from, one or two months is too much time. I think freezing is definitely called for in your case.
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JasonBrandtLewis
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JasonBrandtLewis
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Posted Sun Oct 7, 2012, 8:12pm
Subject: Re: Sealing jars
 

JustAcoffeeDrinker Said:

I just keep about a month or two of beans, so I don't bother freezing.

Posted October 7, 2012 link

Freezing is definitely called for . . .

See this . . .

 
A morning without coffee is sleep . . .
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ChillInCafe
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Posted Sat Oct 27, 2012, 4:46am
Subject: Re: Sealing jars
 

Using dark glass jars with screw cap lids to store coffee beans always works for me. I don't need to put them inside the freezer and they are very effective in keeping the smell of coffee from spreading around the kitchen.
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JustAcoffeeDrinker
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Joined: 11 Jul 2010
Posts: 35
Location: Ottawa, Ontario, Canada
Expertise: I like coffee

Posted Sun Oct 28, 2012, 10:03am
Subject: Re: Sealing jars
 

JasonBrandtLewis Said:

Freezing is definitely called for . . .

See this . . .

Posted October 7, 2012 link

I think the key to freezing is to separate a large quantity of beans into batches that can be used within a few days, at least according to one of the threads.  I suspect that the reason is because too much opening and closing a pack of frozen beans in room air causes condensation of moisture onto the beans, followed by freezing.  So frozen moisture accumulates with each opening and closing.  Why that would be a problem, I don't know, since the freezing causes both moisture and beans to be in a relatively inert state.

I only access my supply of beans for 2 coffees a week (one on Sat, another on Sun), so if I separate my beans into packages of 8 servings, each package would last me a month.  I'll certainly consider it.
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JustAcoffeeDrinker
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Joined: 11 Jul 2010
Posts: 35
Location: Ottawa, Ontario, Canada
Expertise: I like coffee

Posted Sun Oct 28, 2012, 10:08am
Subject: Re: Sealing jars
 

steven_meyer Said:

no matter who you buy beans from, one or two months is too much time. I think freezing is definitely called for in your case.

Posted October 7, 2012 link

I'll definitely consider it.  According to the following two links, the shelf life of roasted beans is 2 weeks:
Click Here (www.streetdirectory.com)
Click Here (topics.blogs.nytimes.com)
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JustAcoffeeDrinker
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Joined: 11 Jul 2010
Posts: 35
Location: Ottawa, Ontario, Canada
Expertise: I like coffee

Posted Sun Oct 28, 2012, 10:14am
Subject: Re: Sealing jars
 

ChillInCafe Said:

Using dark glass jars with screw cap lids to store coffee beans always works for me. I don't need to put them inside the freezer and they are very effective in keeping the smell of coffee from spreading around the kitchen.

Posted October 27, 2012 link

I'm still using the hinged gasket-lid jars from indonesia and (I suspect) china.  I still smell the coffee in my apartment (I like the smell, but I just don't want to lose it from the beans).  I am a bit surprised that you found the simple screw cap lids to be (relatively) hermetically sealed.   But only a bit.  I mean, why were we (in general) expecting the typical jar to have a poor seal anyway?  It makes me wonder whether the hinged/gasketted jars are really much better.  Perhaps it depends on the quality of the hinged/gasketted jar.  None of the box stores or box grocery stores have the standard Ball Mason jar.  I think we in Canada have sold out to the lowest price.
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JasonBrandtLewis
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JasonBrandtLewis
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Posted Sun Oct 28, 2012, 10:46am
Subject: Re: Sealing jars
 

JustAcoffeeDrinker Said:

I'll definitely consider it.  According to the following two links, the shelf life of roasted beans is 2 weeks:
Click Here (www.streetdirectory.com)
Click Here (topics.blogs.nytimes.com)

Posted October 28, 2012 link

First of all, did you look at the link I posted above?

Secondly, have you ever heard of the Babbie's Rule of Fifteen's?  It's commonly accepted wisdom within the "coffee community," whatever that means that:

JasonBrandtLewis Said:

Babbie's Rule* of Fifteens:
-- Green (unroasted) coffee beans should be roasted within 15 months, or they go stale.
-- Roasted coffee beans should be ground within 15 days, or they go stale.
-- Ground coffee should be used within 15 minutes, or it goes stale.

Posted February 15, 2011 link

Cheers,
Jason

* OK, so there are very few hard-and-fast "rules" -- more like "rules-of-thumb."

 
A morning without coffee is sleep . . .
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germantownrob
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germantownrob
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Posted Mon Oct 29, 2012, 7:40am
Subject: Re: Sealing jars
 

JustAcoffeeDrinker Said:

I'm still using the hinged gasket-lid jars from indonesia and (I suspect) china.  I still smell the coffee in my apartment (I like the smell, but I just don't want to lose it from the beans).  I am a bit surprised that you found the simple screw cap lids to be (relatively) hermetically sealed.   But only a bit.  I mean, why were we (in general) expecting the typical jar to have a poor seal anyway?  It makes me wonder whether the hinged/gasketted jars are really much better.  Perhaps it depends on the quality of the hinged/gasketted jar.  None of the box stores or box grocery stores have the standard Ball Mason jar.  I think we in Canada have sold out to the lowest price.

Posted October 28, 2012 link

Ball Mason Jars and lids are going to seal, if they did not all the people that spend an entire grow season tending their crops and the canning to preserve their efforts would be screwed. when canning your lid is only going to be used once so for us doing coffee and reusing the same lid many times there is a chance for the gasket to become worn and not hold a seal, still I have lids I have kept clean that have been in use for over 2 years.

5 years of home roasting large quantities has allowed me to play with storage conditions, my conclusions and experiments have proven to me that freezing (preferably below -5f in a non frost free freezer) is very effective for long term storage. Limiting oxidation is the only thing you can do, without purging the beans with an inert gas or vacuuming the beans below 1% oxygen levels (and for a few thousand dollars you can have a commercial vacuum sealer that will purge with inert gas and vacuum to below 1%) however even when this is done the beans still keep aging just maybe a tad slower. I theorize that the beans outgassing CO2 is part of this aging that cannot be stopped easily by a homeowner besides freezing. IMO if you put beans in tupperware, glass jars, plastic bags, mylar one way valve bags the end result is the same, by day 14 the beans have aged and are done or near done, it only takes above 1% oxygen levels in the container to do the damage of oxidation and if you have opened the container to get beans then there will always be an abundance of oxygen

There are going to be situations and beans that break the rules. I have in the past composted over 10lbs of some Yemens that tasted like crap for the first two weeks and nothing I adjusted during the roast changed this, then I tried some that was 17 days old and it was amazing for the next 10 days. Quality Robusta I will not put into a blend until they have rested for 30days but after that i find they can make a very nice addition to an espresso blend.
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JustAcoffeeDrinker
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Joined: 11 Jul 2010
Posts: 35
Location: Ottawa, Ontario, Canada
Expertise: I like coffee

Posted Mon Nov 5, 2012, 10:41pm
Subject: Re: Sealing jars
 

Thanks for sharing, germantownrob.  Your 14 days (give or take a lot!) is in line with the 2 weeks that seems to crop up everywhere.  I'm pushing beyond that, as I said, but so far, wid h not drastically detrimental results.  Could be that I haven't optimize my brewing enough to notice yet, or that they just happen to be the kind of beans that are outliers with respect to the (rough) 2 week rule.  Also, I have a low bar to begin with.  I only started grinding recently.  Previously, I bought pre-ground and kept it in the fridge.  How much I've learned since.
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