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Main
Date: 08 Sep 2006 22:08:38
From: forlino
Subject: storage question from forlino
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Why do I occasionally see the advice to store coffee in a ceramic
container with a good sealing mechanism? What advantage does ceramic
have over, say, a glass contain with a good, tight metal lid? I'm
thinking of freezing coffee for at least several weeks.
------- In http://www.ineedcoffee.com/99/07/storage -- I see the
following advice:
"Freezing coffee is applicable for storage of coffee that won't be used
within 1-2 weeks of roasting. It is not optimal for everyday use.
No Refrigerators!
If you are wondering about the refrigerator, it is a no-no for coffee.
Since the temperature is generally around 37 degrees, the water that is
inside doesn't freeze. It is a cold mist that lingers on the coffee and
there are even more scents and flavor molecules floating around.
Liquid water is coffee's worst enemy during storage. Under no
circumstance would I ever recommend using the refrigerator for storing
coffee."
-------- In http://www.bigvalleycoffee.com/bv_wisdom/coffee101.html
-- I read the following:
"Do NOT store coffee in the refrigerator. We cannot stress this enough.
Coffee easily absorbs flavors and odors from other foods, and moisture
is the enemy of roasted coffee. Even the cleanest refrigerator is both
full of odors and damp.
We suggest freezing coffee beans only if you cannot use up your supply
within two weeks."
PAUL ("forlino")
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Date: 08 Sep 2006 23:23:23
From: Ken Fox
Subject: Re: storage question from forlino
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"forlino" <forlino@comcast.net > wrote in message
news:1157778518.356976.142690@d34g2000cwd.googlegroups.com...
> Why do I occasionally see the advice to store coffee in a ceramic
> container with a good sealing mechanism? What advantage does ceramic
> have over, say, a glass contain with a good, tight metal lid? I'm
> thinking of freezing coffee for at least several weeks.
>
Most of what you have seen and will see about coffee storage is either
misleading or wrong.
There is very little actual research in this area and that which exists
indicates that freezing, with or without a vacuum will delay staling for
relatively long periods of time. In order for this to work, the coffee you
freeze has to be very fresh, e.g. just out of the roaster. If you wait even
a few days most of the outgassing that occurs after roasting will have
already happened and there will not be much left to preserve. If you are
thinking about freezing coffee you have bought that was roasted at an
indeterminate time in the past, forget about it; the horse is out of the
barn. The industry would like you to believe that valve bags preserve the
freshness in coffee but that is completely unfounded. Simply because you
just opened the valve bag does not make the coffee inside "fresh."
Ceramic containers or glass containers or stainless steel containers (or
whatever) have no inherent advantages over each other. If you value
freshness in coffee either roast it yourself or buy from a roaster who
values freshness and makes no secret of when the coffee was roasted. For
near term use store it in a near airtight container in the pantry or other
cool and mostly dark place. If you want to preserve it in a good condition
for a few months you will have to freeze it immediately after roasting in a
near airtight container in a very cold freezer. If you want to extend the
lifespan of coffee you know to be fresh you could try putting it in an
airtight container in the refrigerator, as the cooler temperature there may
reduce the speed of staling. Whether this would expose the coffee to damage
from condensation when the coffee is removed from the refrigerator I do not
know, nor do those who like to throw around this word "condensation" as if
they really understand the impact it has on coffee freshness. They don't.
ken
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Date: 09 Sep 2006 10:46:02
From: Johnny
Subject: Re: storage question from forlino
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"Ken Fox" <morceaudemerdeThisMerdeGoes@hotmail.com > wrote in message
news:4mf1i0F5rvu2U1@individual.net...
<snip/ >
> Ceramic containers or glass containers or stainless steel containers (or
> whatever) have no inherent advantages over each other. .... For
> near term use store it in a near airtight container in the pantry or other
> cool and mostly dark place
Seems to that one advantage of ceramic and stainless over glass is not
having to store in a dark place.
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Date: 09 Sep 2006 12:15:13
From: Ken Fox
Subject: Re: storage question from forlino
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"Johnny" <removethis.huuanito@hotmail.com > wrote in message
news:46DMg.7869$Mz3.6841@fed1read07...
>
> "Ken Fox" <morceaudemerdeThisMerdeGoes@hotmail.com> wrote in message
> news:4mf1i0F5rvu2U1@individual.net...
> <snip/>
>> Ceramic containers or glass containers or stainless steel containers (or
>> whatever) have no inherent advantages over each other. .... For
>> near term use store it in a near airtight container in the pantry or
>> other
>> cool and mostly dark place
>
> Seems to that one advantage of ceramic and stainless over glass is not
> having to store in a dark place.
>
>
peut-être
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Date: 09 Sep 2006 20:20:51
From: Johnny
Subject: Re: storage question from forlino
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"Ken Fox" <morceaudemerdeThisMerdeGoes@hotmail.com > wrote in message
news:4mgep4F632svU1@individual.net...
>
> peut-être
>
n'est-ce pas?
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Date: 09 Sep 2006 21:24:26
From: Ken Fox
Subject: Re: storage question from forlino
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"Johnny" <removethis.huuanito@hotmail.com > wrote in message
news:0xLMg.7880$Mz3.309@fed1read07...
>
> "Ken Fox" <morceaudemerdeThisMerdeGoes@hotmail.com> wrote in message
> news:4mgep4F632svU1@individual.net...
>>
>> peut-être
>>
> n'est-ce pas?
>
>
kif-kif
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Date: 10 Sep 2006 15:42:09
From: Casey Jay Lewis
Subject: Re: storage question from forlino
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I was once informed by a food chemist that plastic is semi gas-permeable.
It's why tomato sauce (ketchup to my American friends) tastes better out of
the glass bottle than a plastic one. Perhaps this is why ceramic storage is
suggested (although I don't see why glass storage wouldn't suffice).
CJL
"forlino" <forlino@comcast.net > wrote in message
news:1157778518.356976.142690@d34g2000cwd.googlegroups.com...
> Why do I occasionally see the advice to store coffee in a ceramic
> container with a good sealing mechanism? What advantage does ceramic
> have over, say, a glass contain with a good, tight metal lid? I'm
> thinking of freezing coffee for at least several weeks.
>
> ------- In http://www.ineedcoffee.com/99/07/storage -- I see the
> following advice:
>
> "Freezing coffee is applicable for storage of coffee that won't be used
> within 1-2 weeks of roasting. It is not optimal for everyday use.
>
> No Refrigerators!
> If you are wondering about the refrigerator, it is a no-no for coffee.
> Since the temperature is generally around 37 degrees, the water that is
> inside doesn't freeze. It is a cold mist that lingers on the coffee and
> there are even more scents and flavor molecules floating around.
> Liquid water is coffee's worst enemy during storage. Under no
> circumstance would I ever recommend using the refrigerator for storing
> coffee."
>
>
> -------- In http://www.bigvalleycoffee.com/bv_wisdom/coffee101.html
> -- I read the following:
>
> "Do NOT store coffee in the refrigerator. We cannot stress this enough.
> Coffee easily absorbs flavors and odors from other foods, and moisture
> is the enemy of roasted coffee. Even the cleanest refrigerator is both
> full of odors and damp.
>
> We suggest freezing coffee beans only if you cannot use up your supply
> within two weeks."
>
>
> PAUL ("forlino")
>
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