Roasted, Coffee Storage - Barista Exchange2024-03-28T19:44:24Zhttps://www.baristaexchange.com/forum/topics/roasted-coffee-storage?commentId=1688216%3AComment%3A1063820&x=1&feed=yes&xn_auth=noBrady, the bag is not a bad i…tag:www.baristaexchange.com,2011-03-22:1688216:Comment:10638202011-03-22T18:57:20.120ZMatthewhttps://www.baristaexchange.com/profile/Matthew323
<p>Brady, the bag is not a bad idea, just not quite as easy as a container. I wander if you are using it with 2 weeks or so if it matters? Not sure. Paul, that is a really cool looking and functioning container, but having to buy extra filters is sort of a bummer. </p>
<p>Thanks for your ideas!</p>
<p>Brady, the bag is not a bad idea, just not quite as easy as a container. I wander if you are using it with 2 weeks or so if it matters? Not sure. Paul, that is a really cool looking and functioning container, but having to buy extra filters is sort of a bummer. </p>
<p>Thanks for your ideas!</p> This is what I want: http://w…tag:www.baristaexchange.com,2011-03-22:1688216:Comment:10620812011-03-22T03:12:07.058ZPaul Yateshttps://www.baristaexchange.com/profile/PaulYates
This is what I want: <a href="http://www.friiscoffee.com/store/display/1/2/coffee-vault-coffee-savor-16-oz" target="_blank">http://www.friiscoffee.com/store/display/1/2/coffee-vault-coffee-savor-16-oz</a><br />
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Not only is air and light your enemy, coffee has another one, and it produces it as a byproduct of roasting. Carbon dioxide needs to be able to vent through a one-way valve. These Friis Coffee Savor or Coffee Vault canisters do that. If you have an opaque foil or lined bag with a valve, you…
This is what I want: <a href="http://www.friiscoffee.com/store/display/1/2/coffee-vault-coffee-savor-16-oz" target="_blank">http://www.friiscoffee.com/store/display/1/2/coffee-vault-coffee-savor-16-oz</a><br />
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Not only is air and light your enemy, coffee has another one, and it produces it as a byproduct of roasting. Carbon dioxide needs to be able to vent through a one-way valve. These Friis Coffee Savor or Coffee Vault canisters do that. If you have an opaque foil or lined bag with a valve, you don't technically need it. But much of the coffee I drink comes in a standard labeled craft bag, without the valve. So this is perfect, at least in concept. There are a couple of things…tag:www.baristaexchange.com,2011-03-21:1688216:Comment:10620332011-03-21T22:10:32.579ZBradyhttps://www.baristaexchange.com/profile/Brady
<p>There are a couple of things you're trying to prevent - contact with air and contact with light. If you're talking re-usable containers, easy washability is important as well.</p>
<p> </p>
<p>At the shop, we use a variety of nice-looking glass jars and Cambros, kept out of direct light. For some stuff we just roll down the original roaster bag.</p>
<p> </p>
<p>The advantage of jars is that they are easier to scoop out of, but the disadvantage is that they are of fixed size, so you can't…</p>
<p>There are a couple of things you're trying to prevent - contact with air and contact with light. If you're talking re-usable containers, easy washability is important as well.</p>
<p> </p>
<p>At the shop, we use a variety of nice-looking glass jars and Cambros, kept out of direct light. For some stuff we just roll down the original roaster bag.</p>
<p> </p>
<p>The advantage of jars is that they are easier to scoop out of, but the disadvantage is that they are of fixed size, so you can't minimize air contact.</p>
<p> </p>
<p>I like bags because you can roll them down and minimize the air in the bag. Plus you can pour out of them directly into smaller containers, though I kinda suspect that you lose some of your CO2 barrier gas that way.</p>