Comments for Coffee Troupe http://coffeetroupe.com/coffeetroupe Great Coffee Starts With A Great Roast Sun, 13 May 2012 21:31:01 +0000 hourly 1 http://wordpress.org/?v=3.3.2 Comment on Coffee Degassing Experiment 3 – Ground vs Whole Bean by PACKAGING COFFEE like a Pro: A primer on packing Coffee http://coffeetroupe.com/coffeetroupe/?p=818&cpage=1#comment-1078 PACKAGING COFFEE like a Pro: A primer on packing Coffee Sun, 13 May 2012 21:31:01 +0000 http://coffeetroupe.com/coffeetroupe/?p=818#comment-1078 [...] help answer the question. It appears that roasted beans still degass even after they're ground. Coffee Degassing Experiment 3 – Ground vs Whole Bean | Coffee Troupe [...] [...] help answer the question. It appears that roasted beans still degass even after they're ground. Coffee Degassing Experiment 3 – Ground vs Whole Bean | Coffee Troupe [...]

]]> Comment on Vacuum Bagging Fresh Roast Coffee Beans by Derek http://coffeetroupe.com/coffeetroupe/?p=722&cpage=1#comment-1077 Derek Thu, 10 May 2012 02:29:33 +0000 http://coffeetroupe.com/coffeetroupe/?p=722#comment-1077 I do not know if it helps anyone, I have a small coffee distributing company in New York we do about 1000 pounds of ground coffee a week. we also use a non venting, heat sealed bag and have had no problems with freshness or swelling. We grind the coffee to a medium grind and put it directly into the bag. After doing this we let the coffee sit in the bag open for 24 hours and then seal it. I wonder if anyone knows if the darker or lighter you roast the coffee, does this affect the degassing period? I do not know if it helps anyone, I have a small coffee distributing company in New York we do about 1000 pounds of ground coffee a week. we also use a non venting, heat sealed bag and have had no problems with freshness or swelling. We grind the coffee to a medium grind and put it directly into the bag. After doing this we let the coffee sit in the bag open for 24 hours and then seal it. I wonder if anyone knows if the darker or lighter you roast the coffee, does this affect the degassing period?

]]> Comment on Measuring Roasted Coffee CO2 Degassing by Coffee Books http://coffeetroupe.com/coffeetroupe/?p=746&cpage=1#comment-841 Coffee Books Thu, 15 Dec 2011 13:56:27 +0000 http://coffeetroupe.com/coffeetroupe/?p=746#comment-841 Always like reading your stuff, Thank You Please check out my website sometime. We sell Coffee! <a href="http://giftmug.co.uk/coffee/" rel="nofollow">Coffee Beans</A> Always like reading your stuff, Thank You

Please check out my website sometime. We sell Coffee! Coffee Beans

]]> Comment on Measuring Roasted Coffee CO2 Degassing by Discount Coffee http://coffeetroupe.com/coffeetroupe/?p=746&cpage=1#comment-750 Discount Coffee Fri, 25 Nov 2011 14:50:42 +0000 http://coffeetroupe.com/coffeetroupe/?p=746#comment-750 Buenas Noches! I would just like to thank you for the first class info contained in this post. I will be coming back to your website for more awesome information soon. Buenas Noches! I would just like to thank you for the first class info contained in this post. I will be coming back to your website for more awesome information soon.

]]> Comment on Vacuum Bagging Fresh Roast Coffee Beans by Rich Helms http://coffeetroupe.com/coffeetroupe/?p=722&cpage=1#comment-704 Rich Helms Tue, 15 Nov 2011 15:18:16 +0000 http://coffeetroupe.com/coffeetroupe/?p=722#comment-704 I have been doing a lot of reading on coffee degassing. There are several good academic papers on it. The CO2 is escaping from the small cavities in the bean. When the bean is ground many of these cells are broken open. One paper estimated 45% of the CO2 is released in grinding. Once ground the CO2 degasses in 12-24 hours depending on how fine the grind is. Most companies who are going to vacuum pack the ground coffee store the coffee in a nitrogen flushed environment to prevent oxygen staling. I have been doing a lot of reading on coffee degassing. There are several good academic papers on it. The CO2 is escaping from the small cavities in the bean. When the bean is ground many of these cells are broken open. One paper estimated 45% of the CO2 is released in grinding. Once ground the CO2 degasses in 12-24 hours depending on how fine the grind is.

Most companies who are going to vacuum pack the ground coffee store the coffee in a nitrogen flushed environment to prevent oxygen staling.

]]> Comment on Vacuum Bagging Fresh Roast Coffee Beans by Rich Helms http://coffeetroupe.com/coffeetroupe/?p=722&cpage=1#comment-680 Rich Helms Thu, 10 Nov 2011 21:31:43 +0000 http://coffeetroupe.com/coffeetroupe/?p=722#comment-680 Mark. Thanks. The links are interesting. Oxygen absorbers would not eliminate the CO2 given off by the beans so the bags would still swell up. I am looking to see if any work has been done where the freshly roasted beans are subjected to a vacuum for some time to help pull the CO2 out. Mind you the volatile aromatics would be removed also. One challenge I find is so many sites have advertising in the form of what appear to be technical papers pushing their form to keeping coffee fresh. I think doing actual experiments might be how to get a handle aspects of this. As an example if volatile aromatics are important, submitting beans to a strong vacuum for several hours then cupping those beans vs non-treated beans could be revealing. My fear is many articles are pushing their agenda vs scientific facts. Mark. Thanks. The links are interesting. Oxygen absorbers would not eliminate the CO2 given off by the beans so the bags would still swell up. I am looking to see if any work has been done where the freshly roasted beans are subjected to a vacuum for some time to help pull the CO2 out. Mind you the volatile aromatics would be removed also.

One challenge I find is so many sites have advertising in the form of what appear to be technical papers pushing their form to keeping coffee fresh. I think doing actual experiments might be how to get a handle aspects of this. As an example if volatile aromatics are important, submitting beans to a strong vacuum for several hours then cupping those beans vs non-treated beans could be revealing.

My fear is many articles are pushing their agenda vs scientific facts.

]]> Comment on Vacuum Bagging Fresh Roast Coffee Beans by Rich Helms http://coffeetroupe.com/coffeetroupe/?p=722&cpage=1#comment-679 Rich Helms Thu, 10 Nov 2011 15:14:52 +0000 http://coffeetroupe.com/coffeetroupe/?p=722#comment-679 Yes then the vacuum held pretty well. Even with a medium grind I found by 24 hours the degas was done. What was interesting was I made coffee this morning with the ground coffee that was stored. This ground coffee was 5 days old. I was surprised how good the coffee was. I need to do a side by side cupping on the same coffee, same roast with one ground and stored a week and the other just ground to see how they compare. Yes then the vacuum held pretty well. Even with a medium grind I found by 24 hours the degas was done. What was interesting was I made coffee this morning with the ground coffee that was stored. This ground coffee was 5 days old. I was surprised how good the coffee was. I need to do a side by side cupping on the same coffee, same roast with one ground and stored a week and the other just ground to see how they compare.

]]> Comment on Vacuum Bagging Fresh Roast Coffee Beans by Dave Greene http://coffeetroupe.com/coffeetroupe/?p=722&cpage=1#comment-678 Dave Greene Thu, 10 Nov 2011 15:10:13 +0000 http://coffeetroupe.com/coffeetroupe/?p=722#comment-678 Hi Rich, Did you try to pull a vaccum (again) on the package with the CO2 gas in it, i.e., remove the CO2 - after the roasted coffee de-gassed? Thanks. Dave Hi Rich,
Did you try to pull a vaccum (again) on the package with the CO2 gas in it, i.e., remove the CO2 – after the roasted coffee de-gassed?
Thanks.
Dave

]]> Comment on Vacuum Bagging Fresh Roast Coffee Beans by Mark http://coffeetroupe.com/coffeetroupe/?p=722&cpage=1#comment-663 Mark Tue, 08 Nov 2011 06:07:42 +0000 http://coffeetroupe.com/coffeetroupe/?p=722#comment-663 Rich, Sivetz did extensive research (and practiced) inert gas flushing, vacuum sealing, and deep freezing of freshly roasted coffee. He apparently patented it http://www.sivetzcoffee.com/preservation_patent.htm. You may not need to do the experiments yourself, especially, he contends, as even commercial vacuum sealers do not pull sufficient vacuum to reduce oxygen to levels needed for storage without oxidation. My own theory is that the other, equally important, aspect of coffee staling has to do with the loss of volatile aromatics. This is not served well by the common one way degassing bags, as these precious compounds are allowed to escape freely. Not a good thing! There is a product called an oxygen absorber. http://oxygenabsorbers.ca/ In theory this would allow packaging in a non-valved bag, and without the need of vacuum sealing. I wonder has anyone tested these for coffee. Rich,
Sivetz did extensive research (and practiced) inert gas flushing, vacuum sealing, and deep freezing of freshly roasted coffee. He apparently patented it http://www.sivetzcoffee.com/preservation_patent.htm. You may not need to do the experiments yourself, especially, he contends, as even commercial vacuum sealers do not pull sufficient vacuum to reduce oxygen to levels needed for storage without oxidation.

My own theory is that the other, equally important, aspect of coffee staling has to do with the loss of volatile aromatics. This is not served well by the common one way degassing bags, as these precious compounds are allowed to escape freely. Not a good thing!

There is a product called an oxygen absorber. http://oxygenabsorbers.ca/ In theory this would allow packaging in a non-valved bag, and without the need of vacuum sealing. I wonder has anyone tested these for coffee.

]]> Comment on Vacuum Bagging Fresh Roast Coffee Beans by Rich Helms http://coffeetroupe.com/coffeetroupe/?p=722&cpage=1#comment-661 Rich Helms Mon, 07 Nov 2011 20:54:52 +0000 http://coffeetroupe.com/coffeetroupe/?p=722#comment-661 I found some interesting technical papers on CO2 release from freshly roasted coffee. Grinding opens up the cells releasing more gas and exposing more surface area. Depending on how fine the grind CO2 will be released for 12 to 24 hours. The finer the quicker it is released. Whole bean coffee takes around 7 days to degas. I found some interesting technical papers on CO2 release from freshly roasted coffee. Grinding opens up the cells releasing more gas and exposing more surface area. Depending on how fine the grind CO2 will be released for 12 to 24 hours. The finer the quicker it is released. Whole bean coffee takes around 7 days to degas.

]]>