At least when I bought batches from Tim I always buy at least 6-8 because of the freight, to sweden and if I buy multiple bags of the same coffee I freeze one whole, tape over the valve. Otherwise I often split, so I take 150grams and vacuum seal, and then freeze, and keep a 100 to brew and alternate between different coffee's from the batch. Then I just take out a 150g at a time from the frozen bags. And because I regularly do it, I can reuse the same vacuum bag and only lose the strip that is used for sealing until the whole bag is too small as not to waste more plastic then needed. But different coffee's really take different times of resting, for instance Apollons Gold have a few coffee's that they recommend resting 30 days in the bag, then open the bag and coffee are best between day 40 and 60.
Hello Tim! Thanks for this fantastic information. I never really stored coffee in the freezer, but all the Finca Tamana coffees I got from the most recent subscription tasted so great as I took out a single dose from the freezer every time I made coffee! But I made a huge mistake by accidentally thawing all of the bags for a day, and they just simply lost most of the great flavors and aromas... I didn't put a tape on the valve, so I guess lots of oxygen came into the bag and made condensation on the beans. I particularly loved Pink Bourbon so much (the florality!) that I am just very sad. But who else can I blame other than myself haha. I am very much looking forward to a next subscription. You've provided the best coffees since I started a coffee journey. Thanks always!
Does anyone know where should I place the beans right after roasting? After cooling , should I put in the one-way valve storage container or leave it out for awhile?
Glad you made this video Tim. Imo the material priorities for the home user are (1) storage, (2) water, (3) grinder. Even though coffee people seem to obsess more about (3) than anything...
Indeed. A good grinder is key to good coffee, but although a 5000 USD grinder might give you better coffee, I think most people would get more out of spending their bucks buying better coffee beans and use a decent coffee grinder that won't hurt your wallet as much.
This is such a great intro. Just the essentials and no fluff. 👍 Something I learned recently was that if you do the freezer thing, it's not a great idea to let the whole bag thaw because you can get condensation or moisture on the beans. Sometimes I'll vacuum seal the bags so that if I thaw the whole bag, it won't pull any moisture in. But your idea of just quickly grabbing a dose and putting it back in the freezer seems much simpler!
Yes, I don't really find much degradation if you are rather quick with the beans in and out of the freezer. I also don't like to waste plastic by vacuum sealing small doses.
Hi Tim, Hopefully this will be read at some point. I had this discussion with a head of bar associated with a bigger local roaster Bocca in NL. I notice staling of the beans as the coffee gets older when espresso is the mode of brewing. About two days after opening a bag, the most intricate flavours tend to react away with the oxygen. This happens regardless of vacuuming, freezing beans or whatever. What I would like to suggest is having beans in separate "boxes" of 40-60-80 g rations, where the beans are degassed in those individual rations. This helps keep the CO2 inside the bean for the beans that you don't use. Drawbacks are of course that you need to make a choice about how the coffee will be made and that different beans are degassed for different days. But I think the advantage that every espresso is perfect is a big one. Hope this is useful somehow, I think it would put your coffee ahead of the pack (or further than it already is). All the best
Hello. Thanks for the comment. I think we will not start packing coffee in smaller doses as it just creates more waste with packaging and is rather inefficient. If you start using coffee that is not 100% de-gassed you might find that it does not oxidize as fast and you can also freeze the coffee in smaller doses to prevent oxidation. On another note, I often find home espressos to taste stale due to low frequency use of the equipment and if not cleaned thoroughly, thegrinder and filters tend to have some rancid coffee oils that affects the taste in the first shots.
@@TimWendelboeCoffee Hi Tim, Thank you so much for your answer, I did not mean to offer "40g bags", but rather the same 250g bags, but with smaller "bubbles" each containing a small portion of the total beans. It's a little bit like a checker board of small bags connected to make a big bag. Each bubble with the beans would degas in its individual part of the bag, ensuring 100% freshness from the first cup to the last. Hope this makes sense somehow. By the way, I deep clean my group head daily, descale my espresso machine every 3 months (*I only use filter water from my local roaster) and clean my grinder every 7 kg of beans. The reason I would want this special bag, is because I invested in my coffee equipment a lot, and I notice that the coffee on the first two days is phenomenally good. From the third day onwards the coffee will start tasting a bit more stale and less "refined". I suspect this is because the beans still have a lot of co2 in it to build and maintain resistance throughout the extraction and avoid the puck falling apart during the later stage of extraction -- after the 2.1:1 ratio has been achieved (*for my choice of equipment). Hope this makes sense, I can send drawings and stuff to further clarify if you're still interested!
I don't understand the explanation for not squeezing a sealed bag. I have no issue not squeezing it, but I don't understand why this would cause valve to malfunction. If it's true, does this mean that the valve is not only useless but problematic after you open the bag and then squeeze the air out and reseal it?
Is there a such thing like long term storage? I'm buying 3 bags from Tim.. but I never drink them in a month.. when new 3 comes I still have some of previous left..and I like that way! So whats the tips for me? Long term storage? Thank you!
Thanks! I thought I was told coffee beans should never ever go into the fridge or freezer for that matter! Does the coffee beans need thawing before grinding?
What should we do If we buy 1kg bag of espresso beans and we want to maintain them? I actually got one and probably should put It in the fridge after opining. After a week coffee tastes bitter while didn't at all when first got It.
Takk. Jeg foretrekker å lagre kaffen i originalposen. Heller man bønner over i en konteiner følger ofte CO2 gassen som kan være igjen i posen. Så om jeg skulel brukt en vakuumboks ville jeg puttet hele posen i og så forseglet den, men det er fortsatt masse oksygen tilstede og holdbarheten er ikke nevneverdig bedre i slike bokser. Frysing av kaffe har langt bedre effekt på holdbarhet.
A few top roaster like Friedhats and Coffea Circular don't use valve's and their coffee is always 👌👌even months later. I think if your not going to drink right away valves on bags are actually an industry standard we accept but don't need. CO2 actually helps fight off oxygen. Great video!!
Yes, we have been testing it. The challenge is that they tend to blow up and caue issues with postal costs (because of dimension limits) and damage of shipping boxes.
interesting information about how a valve works on a package, also about freezing coffee. will definitely try this)
Interesting to hear that frozen beans grind more uniformly. Do you brew with the grounds still frozen?
You can put a small tape over the one way valve when freezing the bags after fully degassing it, as the valve may not function properly when cold.
Yes, good point.
At least when I bought batches from Tim I always buy at least 6-8 because of the freight, to sweden and if I buy multiple bags of the same coffee I freeze one whole, tape over the valve. Otherwise I often split, so I take 150grams and vacuum seal, and then freeze, and keep a 100 to brew and alternate between different coffee's from the batch. Then I just take out a 150g at a time from the frozen bags.
And because I regularly do it, I can reuse the same vacuum bag and only lose the strip that is used for sealing until the whole bag is too small as not to waste more plastic then needed. But different coffee's really take different times of resting, for instance Apollons Gold have a few coffee's that they recommend resting 30 days in the bag, then open the bag and coffee are best between day 40 and 60.
Hello Tim! Thanks for this fantastic information. I never really stored coffee in the freezer, but all the Finca Tamana coffees I got from the most recent subscription tasted so great as I took out a single dose from the freezer every time I made coffee! But I made a huge mistake by accidentally thawing all of the bags for a day, and they just simply lost most of the great flavors and aromas... I didn't put a tape on the valve, so I guess lots of oxygen came into the bag and made condensation on the beans. I particularly loved Pink Bourbon so much (the florality!) that I am just very sad. But who else can I blame other than myself haha. I am very much looking forward to a next subscription. You've provided the best coffees since I started a coffee journey. Thanks always!
Thanks for the kind feedback. I also love the Bourbon and actually asked Elias to plant more of it so that we can buy more in the future years..
Just finishing up my last bag, looking forward to the next batch! Will use the freezer for the opened bags from now on :D
didnt know about the freezer solution. thanks a lot!
Does anyone know where should I place the beans right after roasting? After cooling , should I put in the one-way valve storage container or leave it out for awhile?
Thats a awesome video Tim 👍just let Them come thanks
Glad you made this video Tim. Imo the material priorities for the home user are (1) storage, (2) water, (3) grinder. Even though coffee people seem to obsess more about (3) than anything...
Indeed. A good grinder is key to good coffee, but although a 5000 USD grinder might give you better coffee, I think most people would get more out of spending their bucks buying better coffee beans and use a decent coffee grinder that won't hurt your wallet as much.
This is such a great intro. Just the essentials and no fluff. 👍 Something I learned recently was that if you do the freezer thing, it's not a great idea to let the whole bag thaw because you can get condensation or moisture on the beans. Sometimes I'll vacuum seal the bags so that if I thaw the whole bag, it won't pull any moisture in. But your idea of just quickly grabbing a dose and putting it back in the freezer seems much simpler!
Yes, I don't really find much degradation if you are rather quick with the beans in and out of the freezer. I also don't like to waste plastic by vacuum sealing small doses.
What do you think about using bean cellars to open and brew individually?
Hi Tim,
Hopefully this will be read at some point. I had this discussion with a head of bar associated with a bigger local roaster Bocca in NL.
I notice staling of the beans as the coffee gets older when espresso is the mode of brewing. About two days after opening a bag, the most intricate flavours tend to react away with the oxygen. This happens regardless of vacuuming, freezing beans or whatever.
What I would like to suggest is having beans in separate "boxes" of 40-60-80 g rations, where the beans are degassed in those individual rations. This helps keep the CO2 inside the bean for the beans that you don't use. Drawbacks are of course that you need to make a choice about how the coffee will be made and that different beans are degassed for different days. But I think the advantage that every espresso is perfect is a big one.
Hope this is useful somehow, I think it would put your coffee ahead of the pack (or further than it already is).
All the best
Hello. Thanks for the comment. I think we will not start packing coffee in smaller doses as it just creates more waste with packaging and is rather inefficient. If you start using coffee that is not 100% de-gassed you might find that it does not oxidize as fast and you can also freeze the coffee in smaller doses to prevent oxidation. On another note, I often find home espressos to taste stale due to low frequency use of the equipment and if not cleaned thoroughly, thegrinder and filters tend to have some rancid coffee oils that affects the taste in the first shots.
@@TimWendelboeCoffee Hi Tim,
Thank you so much for your answer,
I did not mean to offer "40g bags", but rather the same 250g bags, but with smaller "bubbles" each containing a small portion of the total beans. It's a little bit like a checker board of small bags connected to make a big bag.
Each bubble with the beans would degas in its individual part of the bag, ensuring 100% freshness from the first cup to the last.
Hope this makes sense somehow.
By the way, I deep clean my group head daily, descale my espresso machine every 3 months (*I only use filter water from my local roaster) and clean my grinder every 7 kg of beans. The reason I would want this special bag, is because I invested in my coffee equipment a lot, and I notice that the coffee on the first two days is phenomenally good. From the third day onwards the coffee will start tasting a bit more stale and less "refined".
I suspect this is because the beans still have a lot of co2 in it to build and maintain resistance throughout the extraction and avoid the puck falling apart during the later stage of extraction -- after the 2.1:1 ratio has been achieved (*for my choice of equipment).
Hope this makes sense, I can send drawings and stuff to further clarify if you're still interested!
It should be noted that yes, this would require mini degassing valves for each of the bubbles (so yes that's more waste ..).
I don't understand the explanation for not squeezing a sealed bag. I have no issue not squeezing it, but I don't understand why this would cause valve to malfunction. If it's true, does this mean that the valve is not only useless but problematic after you open the bag and then squeeze the air out and reseal it?
Is there a such thing like long term storage? I'm buying 3 bags from Tim.. but I never drink them in a month.. when new 3 comes I still have some of previous left..and I like that way! So whats the tips for me? Long term storage? Thank you!
Thanks! I thought I was told coffee beans should never ever go into the fridge or freezer for that matter! Does the coffee beans need thawing before grinding?
You can grind them frozen. It actually is beneficial for grind uniformity.
What should we do If we buy 1kg bag of espresso beans and we want to maintain them? I actually got one and probably should put It in the fridge after opining. After a week coffee tastes bitter while didn't at all when first got It.
What about storing the beans in a vacuum sealed bag and then put it in the freezer?
Informativ video, Tim! Hva tenker du om vakuumboks? Ex. Fellow Atmos Vacuum
Takk. Jeg foretrekker å lagre kaffen i originalposen. Heller man bønner over i en konteiner følger ofte CO2 gassen som kan være igjen i posen. Så om jeg skulel brukt en vakuumboks ville jeg puttet hele posen i og så forseglet den, men det er fortsatt masse oksygen tilstede og holdbarheten er ikke nevneverdig bedre i slike bokser. Frysing av kaffe har langt bedre effekt på holdbarhet.
@@TimWendelboeCoffeeTakk for utfyllende svar!
I use a chamber vacuum sealer and freeze.. That OK?
Sounds great
have you considered switching to valveless bags, since the valve allows significant diffusion of oxygen through it?
A few top roaster like Friedhats and Coffea Circular don't use valve's and their coffee is always 👌👌even months later. I think if your not going to drink right away valves on bags are actually an industry standard we accept but don't need. CO2 actually helps fight off oxygen. Great video!!
@@Wheresthesoul yeah, for light roast coffees the valves only cause unnecessary issues. Kawa does valveless too.
Yes, we have been testing it. The challenge is that they tend to blow up and caue issues with postal costs (because of dimension limits) and damage of shipping boxes.
@@TimWendelboeCoffee interesting that you see bloating even with this roast level. Or is it mostly a issue for transportation by plane?
@@tommihommi1 It is the degassing causing it.
❤