calblacksmith Moderator Joined: 25 Nov 2007 Posts: 5,761 Location: Riverside, Ca, U.S.A. Expertise: I live coffee
Espresso: ECM Veneziano A1 Grinder: Many different commercial Vac Pot: 40s era Silex Drip: Milita, Bunn&Curtis... Roaster: Cast iron pan, gas burner
Posted Tue Dec 27, 2011, 12:10pm Subject: Re: BLACK CAT CLASSIC ESPRESSO
OLIVER1 Said:
Actually all I was doing was stating a fact of what I am using but if that is promoting I will cease and desist. Kinda useless to belong to a coffee forum without saying what kind of machine one is using as well as what kind of coffee.
As a newbie, what kind of posts should I be making? You're input will be appreciated.
NEARLY everyone took your post that way! As to vac sealing. That on it's own really will not help much, I used to vac seal before freezing but one day I got lazy and used zip top bags while removing all the air I could squeeze out and the preservation was identical to the vac sealed bags as far as I could taste.
In real life, my name is Wayne P.
Feed the newbs, starve the trolls and above all enjoy what you drink!
Posted Wed Dec 28, 2011, 2:04pm Subject: Re: BLACK CAT CLASSIC ESPRESSO
I've never done any experimentation to prove, or disprove it, but I have to think that vacuum packing would accelerate the aging process of a coffee bean. Freshly roasted coffee needs to off-gas for a day or two (or more) before it is really at it's peak, and even then it continues to release CO2 from within the bean for a while longer. I believe that this off-gassing is not completely unrelated to the rest of the aging process that occurs in coffee beans, CO2 within the bean may be a part of what we consider "fresh coffee." Storing coffee under vacuum would draw the CO2 (and other compounds) out of the bean. If I ever get around to it, I may try to compare coffee stored in a vacuum vs. coffee stored in a pressurized CO2 environment. Any thoughts?
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