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Post by itsallaroundyou on Feb 25, 2010 18:04:46 GMT -5
How long can you stored roasted, cracked and winnowed nibs? How about un-cracked roasted beans?
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Post by itsallaroundyou on Aug 10, 2010 16:47:07 GMT -5
well no one has chimed in, but i'm back to researching this question...anyone have any info?
was thinking about roasting then vacuum sealing, but that seems like overkill if i'm just gonna refine them within a week.......
thanks in advance for any input
mike
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Post by cheebs on Aug 10, 2010 16:54:33 GMT -5
I keep my roasted nibs for up to a month in sealed buckets. Since I reheat them to ~135F before grinding, they crisp right up again if they have gone "soft" but that rarely happens, only with very very light roasts. Can't say anything about longer periods, as my nibs don't last longer than that.
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Post by itsallaroundyou on Aug 11, 2010 10:53:28 GMT -5
thanks cheebs. it sounds like if they are sealed up air tight, softening won't be a problem. I guess i will just have to roast a bunch and try it out. I don't think i'd store them for more than a month either, but, maybe if vacuum sealing works well, it will be possible to keep them fresh for months rather than weeks.
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Post by Sebastian on Aug 12, 2010 20:05:15 GMT -5
Rules of thumb to help you: 1) minimize exposure to air (ie vacuum seal = good) 2) lower temperatures are better than higher. always. 3) exposure to light = bad. Fluorescent light is worse than incandescent.
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Post by itsallaroundyou on Aug 13, 2010 13:15:34 GMT -5
sebastian, thanks for the tips. does exposure to light also effect refined chocolate? that is something that is surprising to me, but i guess it makes sense in as much as the sun's rays are damaging.
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Post by Sebastian on Aug 13, 2010 14:23:40 GMT -5
Yes.
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Post by Alchemist on Aug 19, 2010 8:13:42 GMT -5
This is so much a matter of personal taste, but that 1 month mark is about the limit I use. I can tell a marked difference in the freshness after that time, even stored cool, dry, dark and vacuum sealed. Actually, I start to notice it even after a week, which is my personal cut off. That said, I've had people report back that 2-3 months vac sealed and frozen have been 'fine'.
I have found once ground, either into liqueur or finished chocolate, the process of staling and oxidation is pretty well reduced, most likely due to a massive reduction in the surface to volume ration.
Overall, fresh is best, and everything else is a downhill slide. It's a matter of where you are comfortable.
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Post by itsallaroundyou on Aug 24, 2010 12:02:44 GMT -5
Thanks John, those are good guidelines. I generally try for using within a day after roasting, but think that I might use a week limit on vacuum-sealed storage just to be on the safe side.
-mike
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Post by jcandy on Jan 4, 2011 3:47:45 GMT -5
Coffee beans are at their peak within 24 to 72 hours after roasting and begin to quickly stale after that (within a week, most of the original flavor will have deteriorated). It is best to buy fresh-roasted coffee in quantities that you will use within 7 to 10 days. I, personally recommend grinding your beans as you need them and storing the whole beans in an airtight container.
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dcm
Neophyte
Posts: 2
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Post by dcm on Feb 18, 2013 9:41:21 GMT -5
Jumping in here with the same question only about unroasted beans. How long can you store unroasted beans?
Thanks!
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gap
Apprentice
Posts: 390
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Post by gap on Feb 18, 2013 21:47:41 GMT -5
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