So it's better to store it in the bags inside the canister rather than pouring out of the bag. Makes total sense to me. But I'm doubtful that this makes a huge difference for someone who goes through a bag within 2-3 weeks from roast. I'm trying the Fellow Atmos. 1 bag is light roasted 14.3.22 and the other one is almost medium roasted 17.3.22. The one roasted 14.3 was opened 25th and poured in the Atmos and the 17.3 was opened 27th and locked with a bag clipper and kept inside a metal container which leaks air etc. Both kept in a cupboard at room temp away from other food,light,air,heat and moisture. Both held up well 7 days after the bag was opened. I wanted to stretch it a bit just to know what this device does. So I went away for the last weekend and came back to the light roasted 14.3 coffee. At 20 days from roast it does not have as much aroma coming from the whole beans as the 17.3 .did at 20 days from roast. It has though all the flavors but perhaps more balanced and sweeter with less acidity. So I'm guessing that you are maybe just better off buying say 4x250g bags and open a new one every week and store the coffee inside the bag the whole time rather than pour it into another container. And maybe you are pouring out some aroma by from the bag when you pour the coffee into another container.
FYI, I just bought one. The material is now galvanized steel with a powder coating for this version. I believe that if the interior coating is compromised, revealing the galvanized steel, that would make it less than safe for storing food. Also, the outer lid is so difficult to remove that I had to grasp it between my legs while seated and use a large scrap of foam rubber shelf lining to grip it and rotate and lift it out. I figured it would be easier to remove afterward, but it was just as difficult the second and third times. I returned it!
I'm sorry to hear that! I really like the airscape but yeh, the lid is difficult (but I didn't have your issue with it). Yes, probably if the coating was wrecked you wouldn't want to use it for food storage but coffee beans would be fine. You could use coffee off the floor and it would be fine.
If you're leaving the bag in the canister, doesn't that mean the canister can't force the air out of the bag, and it also can't compress the space around the bag meaning there's also alot of air in the canister? Seems to eliminate the point of using the canister if you're not actually using it to remove air... May as well just put the bag in an appropriately sized jar and close the lid?
Goog point, I forgot to mention the bags I use have a one way valve so they release CO2 but don't let O2 back in. Also, this was for long-term storage; if you're using it daily I would just pour the beans in. Or if you're needing to store two beans.
Great review Ryd! I can see the benefits of the air-tight container over just storing the bags in our wine fridge 😜 and the AirScape looks super stylish too! 10/10 🤩
HHS says acidic foods (coffee ph 5) should not be stored or come in contact with galvanized steel. I assume that Planetary switched from stainless to galvanized on the large canister as a cost reduction. It's not worth it to me.
Yeh that's interesting. I think it won't chip the coating very easily as even though it's considered an acidic drink it's not that much more than milk truthfully.
@@Rydecoffeecoach It's not that acid will chip the powder coating, it's daily use that might either chip or simply wear away the powder coating. Then the acidic coffee beans will react with the galvanized steel which is the HHS concern. It's simply a poor choice for a food storage container.
You need water for that. Things can only be acidid, if they contain water. The coffee beans need to be at least moist for that. But how realistic is that?
I mean, I'm not the manufacturer but I would say you have bought a fake or cheap alternative. It is definitely made from 18/8 restaurant grade stainless steel.
Manufacturer says it is painted galvanized steel. Nowhere does it mention 18/8 restaurant grade stainless steel for the kilo size. Also, you mention it is made with 304 SS in video, and 18/8 in comments. Manufacturer specifies 18/8.
So this test is under the assumption people won't be opening the canister every day? Kinda defeats the purpose. Everytime you open and reseal anything air goes in.
No not really, this test was on coffee that was just stored normally (I opened it daily to use the other coffee) it just happened that it went 3 months without using it. The airscape also pushes air out when you press the lid down so while it isn't a true vacuum it's not letting oxygen constantly destroy it.
I'm actually just reviewing another canister too. It's a USB rechargeable vacuum canister that actively sucks the air out to ~30kpa pressure. I would definitely check them out. They are by a company called Soulhand and if the charge last 6months like it says (I'm currently at month 2 with no hiccups) it's a game changer!
I don’t really get this. Why would you buy a bag and keep it in the bag inside of a canister I really doubt that this would make any difference. The bag is already a sealed container. The whole point is to keep the coffee from oxidation when you have opened the bag. And the this is only displacing the air in the canister not a vacuum so I really don’t see the point since the bag would keep you from displacing as much air as possible. Might as well keep it in a normal airtight container. Or even better just freeze it and it will stay fresh for much longer
This is a nonsense gadget! When you put your beans in the canister and attach the lid, there is (guess what) .... AIR trapped inside! Any air-tight Tritan food safe container will be just as good. Move on, absolutely nothing to see - or hear - here, as they say in the movies.
Actually, as you press the inner lid down the one-way valve expels the air trapped inside and creates a vacuum (sure there might be a bit of oxygen trapped in between the beans which you could expel by jiggling it around until your heart's content). You may never create a perfect vacuum but it's absolutely more airtight than a food safe container. That's what my tests involved if you watched the entire video you'd see.
@@Rydecoffeecoach You are wrong: The inner lid does NOT create a vacuum, it just removes some air from the total capacity of this large canister. Storing resealable coffee bags in this device is pointless. These packets have one way valves that allow CO2 to escape (degassing) while preventing air from entering (in theory anyway). You might as well squeeze the air out of resealable coffee bags with your hand, reseal them and store them in your kitchen cupboard. There are numerous airtight food containers on the market that have a one-way valve in the lid - simply use a hand pump to remove nearly all the air in the container to keep food fresher for longer - simple.
Thank you for the great video! I have heard that coffee beans are best 3-10 days after roasting. Supposedly, these additional resting days are necessary to allow carbon dioxide to off gas from the coffee to a satisfactory level. My question is this - Does the airscape prevent this off gassing process from happening? If so, should I leave my beans in an air permeable bag or container for the first 3-10 days then transition the beans into the airscape? Thank you in advance!
Thank you for the comment! 🙏 To clarify, the optimal time is dependent on a few things, mostly the roast type. A light roast for pourover probably is best 3-10 days from roast. However an espresso can usually be left 10 days before you start using it. Even longer if the weather is cold. The airscape still allows carbon dioxide to escape but stops oxygen getting in so the beans can go straight in the airscape from the beginning. 👌
@@Rydecoffeecoachit is better to let the beans rest in the original bag. REASON: the beans were put in the bagright after roasting. The offgassing of CO2 displace the existing air reducing the oxygen in the bag which greatly slows down the oxidation rate. When you pour the coffee beans in you introduce oxygen.
So it's better to store it in the bags inside the canister rather than pouring out of the bag. Makes total sense to me. But I'm doubtful that this makes a huge difference for someone who goes through a bag within 2-3 weeks from roast.
I'm trying the Fellow Atmos. 1 bag is light roasted 14.3.22 and the other one is almost medium roasted 17.3.22. The one roasted 14.3 was opened 25th and poured in the Atmos and the 17.3 was opened 27th and locked with a bag clipper and kept inside a metal container which leaks air etc. Both kept in a cupboard at room temp away from other food,light,air,heat and moisture.
Both held up well 7 days after the bag was opened. I wanted to stretch it a bit just to know what this device does. So I went away for the last weekend and came back to the light roasted 14.3 coffee. At 20 days from roast it does not have as much aroma coming from the whole beans as the 17.3 .did at 20 days from roast. It has though all the flavors but perhaps more balanced and sweeter with less acidity.
So I'm guessing that you are maybe just better off buying say 4x250g bags and open a new one every week and store the coffee inside the bag the whole time rather than pour it into another container. And maybe you are pouring out some aroma by from the bag when you pour the coffee into another container.
Great experiment! Thanks for sharing. Yes with filter, I would definitely do as you suggest with the 4x250g bags. 👌🙌
FYI, I just bought one. The material is now galvanized steel with a powder coating for this version. I believe that if the interior coating is compromised, revealing the galvanized steel, that would make it less than safe for storing food. Also, the outer lid is so difficult to remove that I had to grasp it between my legs while seated and use a large scrap of foam rubber shelf lining to grip it and rotate and lift it out. I figured it would be easier to remove afterward, but it was just as difficult the second and third times. I returned it!
I'm sorry to hear that! I really like the airscape but yeh, the lid is difficult (but I didn't have your issue with it).
Yes, probably if the coating was wrecked you wouldn't want to use it for food storage but coffee beans would be fine. You could use coffee off the floor and it would be fine.
A ceramic one might be a better option? I have one and after 2 years no signs of aging so far.
If you're leaving the bag in the canister, doesn't that mean the canister can't force the air out of the bag, and it also can't compress the space around the bag meaning there's also alot of air in the canister? Seems to eliminate the point of using the canister if you're not actually using it to remove air... May as well just put the bag in an appropriately sized jar and close the lid?
Goog point, I forgot to mention the bags I use have a one way valve so they release CO2 but don't let O2 back in. Also, this was for long-term storage; if you're using it daily I would just pour the beans in. Or if you're needing to store two beans.
Great review Ryd! I can see the benefits of the air-tight container over just storing the bags in our wine fridge 😜 and the AirScape looks super stylish too! 10/10 🤩
Yes definitely! Thank you. ☺️
HHS says acidic foods (coffee ph 5) should not be stored or come in contact with galvanized steel. I assume that Planetary switched from stainless to galvanized on the large canister as a cost reduction. It's not worth it to me.
Yeh that's interesting. I think it won't chip the coating very easily as even though it's considered an acidic drink it's not that much more than milk truthfully.
@@Rydecoffeecoach It's not that acid will chip the powder coating, it's daily use that might either chip or simply wear away the powder coating. Then the acidic coffee beans will react with the galvanized steel which is the HHS concern. It's simply a poor choice for a food storage container.
You need water for that. Things can only be acidid, if they contain water. The coffee beans need to be at least moist for that. But how realistic is that?
Yes, thanks for clarifying! 🙌
Love the review! very informative
Glad it was helpful!
I got the kilo size in white and it's made of painted galvanized steel, not stainless.
I mean, I'm not the manufacturer but I would say you have bought a fake or cheap alternative. It is definitely made from 18/8 restaurant grade stainless steel.
Manufacturer says it is painted galvanized steel. Nowhere does it mention 18/8 restaurant grade stainless steel for the kilo size.
Also, you mention it is made with 304 SS in video, and 18/8 in comments. Manufacturer specifies 18/8.
Party 🎉 shirt 👚 💪🙌
😂 thanks! 🎉
So this test is under the assumption people won't be opening the canister every day? Kinda defeats the purpose. Everytime you open and reseal anything air goes in.
No not really, this test was on coffee that was just stored normally (I opened it daily to use the other coffee) it just happened that it went 3 months without using it. The airscape also pushes air out when you press the lid down so while it isn't a true vacuum it's not letting oxygen constantly destroy it.
@@Rydecoffeecoach well that changes everything. If it was opened daily and held up that well, I'll order a few. Thanks for the info!
I'm actually just reviewing another canister too. It's a USB rechargeable vacuum canister that actively sucks the air out to ~30kpa pressure. I would definitely check them out. They are by a company called Soulhand and if the charge last 6months like it says (I'm currently at month 2 with no hiccups) it's a game changer!
@@Rydecoffeecoach sounds legit!
Regardless you're still stopping the coffee being exposed to oxygen for almost a full 24 hours each day. That is going to lengthen its lifespan.
I don’t really get this. Why would you buy a bag and keep it in the bag inside of a canister I really doubt that this would make any difference. The bag is already a sealed container. The whole point is to keep the coffee from oxidation when you have opened the bag. And the this is only displacing the air in the canister not a vacuum so I really don’t see the point since the bag would keep you from displacing as much air as possible. Might as well keep it in a normal airtight container. Or even better just freeze it and it will stay fresh for much longer
This is a nonsense gadget! When you put your beans in the canister and attach the lid, there is (guess what) .... AIR trapped inside! Any air-tight Tritan food safe container will be just as good. Move on, absolutely nothing to see - or hear - here, as they say in the movies.
Actually, as you press the inner lid down the one-way valve expels the air trapped inside and creates a vacuum (sure there might be a bit of oxygen trapped in between the beans which you could expel by jiggling it around until your heart's content). You may never create a perfect vacuum but it's absolutely more airtight than a food safe container. That's what my tests involved if you watched the entire video you'd see.
@@Rydecoffeecoach You are wrong: The inner lid does NOT create a vacuum, it just removes some air from the total capacity of this large canister. Storing resealable coffee bags in this device is pointless. These packets have one way valves that allow CO2 to escape (degassing) while preventing air from entering (in theory anyway). You might as well squeeze the air out of resealable coffee bags with your hand, reseal them and store them in your kitchen cupboard.
There are numerous airtight food containers on the market that have a one-way valve in the lid - simply use a hand pump to remove nearly all the air in the container to keep food fresher for longer - simple.
Thank you for the great video! I have heard that coffee beans are best 3-10 days after roasting. Supposedly, these additional resting days are necessary to allow carbon dioxide to off gas from the coffee to a satisfactory level. My question is this - Does the airscape prevent this off gassing process from happening? If so, should I leave my beans in an air permeable bag or container for the first 3-10 days then transition the beans into the airscape? Thank you in advance!
Thank you for the comment! 🙏 To clarify, the optimal time is dependent on a few things, mostly the roast type. A light roast for pourover probably is best 3-10 days from roast. However an espresso can usually be left 10 days before you start using it. Even longer if the weather is cold. The airscape still allows carbon dioxide to escape but stops oxygen getting in so the beans can go straight in the airscape from the beginning. 👌
@@Rydecoffeecoach Thank you!
@@Rydecoffeecoachit is better to let the beans rest in the original bag. REASON: the beans were put in the bagright after roasting. The offgassing of CO2 displace the existing air reducing the oxygen in the bag which greatly slows down the oxidation rate. When you pour the coffee beans in you introduce oxygen.