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jkoll42 wrote:


Also - beware of anyone approaching you and introducing themselves as a "coffee guru"

broeker wrote:

I just read an article from the team at La Colombe which dispels the notion of freezing coffee...........

http://scrapbook....re-coffee/

MJSykes wrote:

This discussion leaves me with a few questions.

Is the degassing of CO2 from freshly roasted beans primarily (or entirely) attributable to oxidation resulting from continued exposure to oxygen?

If so, would it be desirable to slow the degassing process by limiting the beans' exposure to oxygen?

Is there a period of time after roasting when exposure to oxygen is beneficial?

Why should freshly roasted beans be stored in a positive pressure environment?

I have stored freshly roasted (and fan-cooled) beans in ziplock plastic bags with most of the air pressed out (leaving lots of room for degassing to occur without bursting open the bag). I believe this is a neutral pressure environment (i.e., about equal air pressure inside and outside the bag). Is this far from optimal?

Koffee Kosmo wrote:

Rules of thumb on coffee storage and degassing
Degas times will vary from 5 days to 14 days depending on the area the beans come from and growing conditions

Oxygen will speed the degas process but will shorten the length of time its best time to drink....

The reason for a timely degas and settle in period is to have the coffee oils develop inside the beans

It's best to use a container / bag fitted with a one way valve

KK

Koffee Kosmo wrote:

Obviously there is some oxygen left in the bag when the beans are poured in and the bag sealed

Regarding time to allow coffee oils to develop

Example
It's no different to cooking a steak, you let it rest after cooking to develop its most desired state for eating

It just takes more time for coffee beans because beans are hard but still porous - and the wicking affect takes longer

Have you ever seen coffee beans develop a sheen of oil on the outside, a week or more later - that's the wicking affect in action

As I noted above - coffee beans are porous so a combination of access CO2 plus moisture absorbtion is detrimental to the degas - resting period

This information has been gained from trial and error and what actualy tastes best
I am sure there is a more scientific explanation but all I can offer is a laymans explanation

KK

Ringo wrote:

I only roast light so my beans almost never get oil. I believe oxygen is the main enemy when you want to preserve the flavor of coffee. CO 2 is better for coffee than oxygen, but I do not think you want it under presure. I believe the oil outside the beans is a direct relation to the roast darkness so the longer it rest the oiler it will get. So if it's dark roasted it's going to get oily before it's ready to drink. I also believe dark roasted beans get old faster than light roast because the coffee oils are exposed to the air. I run boilers for my day job and co 2 is a big problem with steam. When you condense co2 back to a liquid you get a carbonic reaction that makes an acid, I would guess the reaction has some effect on coffee flavor. Maybe you need some co2 for flavor but not too much.