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Post by chocoholic on Jul 4, 2007 18:57:12 GMT -5
Anybody know how to best store beans? Temperature? Humidity? Etc.?
How long can they be kept provided good storage?
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Post by Alchemist on Jul 5, 2007 14:18:40 GMT -5
In general, cool and dry. As little humidity as possible. Each bean is different as regards to shelf life, but you might notice I have beans offered from 2006. I don't advertise this fact, but all of the beans are CO2 blanketed and have desiccant to absorb moisture. Both of those greatly extend shelf life.
I have had some test beans go "off" in as little as two days in a hot car in the sun.
A nice average is usually 6 months.
A number of people have reported vacuum sealing with GREAT success. I don't recommend refrigeration if you don't vacuum seal - the chance of moisture is too great and cocoa LOVES to pick up stray flavors.
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Post by chocoholic on Jul 5, 2007 15:48:27 GMT -5
When you write that the beans "go off", what do you mean taste wise?
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Post by Alchemist on Jul 11, 2007 6:35:29 GMT -5
When you write that the beans "go off", what do you mean taste wise? From a subtle standpoint, just flat and lifeless in flavor. Sometimes they go mealy, astrigent, bitter and/or just generally unpleasant. Nothing subtle when that happens.
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Post by angioplasty on Sept 29, 2007 6:45:45 GMT -5
So, I take it, we really shouldn't store the beans for over 6 months. Ill have to keep that in mind here, unlike coffee which I have a bunch of that has been stored over 6 months.
I have a few pounds that I have had for about a year, but have been pretty much at room temp. Sitting on the shelf with my coffee beans. Should I even try to do them up or hunk em and write the loss off as a learning experience?
Aaron
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Post by Alchemist on Sept 29, 2007 16:16:17 GMT -5
Aaron,
Don't panic. First off, as I said - "average". Fresh is almost always better, each bean has it's own life. Go by your own senses. You will know. I won't tend to keep coffee that long and I find in general that cocoa holds better than coffee. So if your coffee is fine, your cocoa should be great.
Definitely try them. I assume they are still raw? Roasted and yeah, probably gone. Raw - most likely ok. What type are they?
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Post by angioplasty on Oct 7, 2007 14:28:52 GMT -5
Sorry for the late reply.
yes raw ghana 06 and papau new guinea 06
they smell about the same i think as when i got them so will give them a shot and hope they turn out ok.
thanks for the reply
aaron
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Post by Ben on May 24, 2011 14:02:56 GMT -5
I noticed Alchemist John's comment above about storing beans vacuum sealed. Does anyone here do this who could comment on their experience? How long have you stored beans this way? If they're vacuum sealed, how imperative is it they be stored cool? Any negative effects?
Thanks!
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Post by Sebastian on May 24, 2011 16:18:24 GMT -5
cooler will always be better than warmer.
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inlo
Neophyte
Posts: 6
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Post by inlo on Jun 21, 2011 15:17:56 GMT -5
I have some beans that are still raw and have been sitting in my kitchen drawer for at least 4 months. The mantuano '11 criollo's have little white pok-a-dot spots on them... Is that mold?? And some of the conacado '10 clearly have fuzzy mold growing on them. Should I ditch them all?? Or sort through, or not worry about it?
Also... I live in Houston TX, low humidity and cool doesn't really happen here, except for about 2 months in the "dead" of winter... Any additional advice on storage?
Thanks!
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Post by Sebastian on Jun 21, 2011 16:29:39 GMT -5
impossible to tell if it's mold from your description. if you're in a high humidity environment, it's entirely possible.
suggestions for storage? vacuseal and freeze perhaps?
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Post by mephisto on Jun 27, 2011 12:16:44 GMT -5
Has anyone else tried storing roasted whole beans? While there is an immediate loss of flavor brightness after ~a week there does not seem to me to be much further loss of flavor, even after years of storage. Not ideal, but I had purchased 150 lbs. of beans harboring warehouse flies, and needed a stop gap measure to halt their spread, and roasting did the trick. Wondering if others have had any success with "stale" beans, because I can still appreciate, albeit less pronounced, the individual characteristics of this bean in chocolate made years later.
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josh
Novice
Posts: 56
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Post by josh on Aug 16, 2011 17:51:00 GMT -5
Yo,
Beans can be stored for about a year, they lose taste or intensity, specifically the chocolate taste as they sit. You need to keep them dry and cool and out of the sun.
If they start to mold or have little white moths flying around you are in trouble. The little moths will hatch in your finished chocolate so if you seem them, throw everything in that room out. Some mold will burn off in roasting but leaves a nasty taste detectable in fine chocolates.
You can store liquor for about a year as well. It's easier to store. Roast the beans, winnow and grind them, store in a plastic bag. Boom, that's it, there is no more to say on the subject.
Good luck,
Jungle J
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Post by lifesabeach on Apr 1, 2012 15:49:25 GMT -5
I'm just getting into making my own chocolate from beans - I've been buying slabs, but now 'upgrading' - and I'm based in the South Pacific, so high humidity, high ambient temperature. I'm in a air-con'd environment and am looking at bean storage - Vacuum seal and freeze?
Any suggestions appreciated!!
Cheers.
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