Comments on: Behind the Scenes at the Coffee Roaster, Alexandria

By: Lau

Lau — Tue, 12 Apr 2011 23:31:24 +0000

@Gaby – Fridge, freezer or any cool dark place, all are fine as long as you can squeeze out excess air and understand that putting it in the fridge/freezer won’t necessarily prolong its shelf life.

@Senhor R – Probably. Because science.

@Nikki – Agreed.

@John – you got a link for that post? I Would love to read it.

@Lorraine – No worries! Yes, I know what you mean. Half the conversations in my family revolve around what we just ate or what we’re about to eat…

By: Lorraine @ Not Quite Nigella

Lorraine @ Not Quite Nigella — Tue, 12 Apr 2011 14:23:57 +0000

Thanks for the behind the scenes Lau! Hmm a general food obsession runs in my family lol

By: john@heneedsfood

john@heneedsfood — Tue, 12 Apr 2011 09:20:34 +0000

It sure is an interesting process, coffee roasting. I did a similar behind the scene tour of Mojo roasters in Wellington. Loved it! I was amazed at how much debris there is in the green beans when the sacks are first opened, like glass, stones & bits of plastic. Love the smell of roasting coffee!

By: Nikki

Nikki — Tue, 12 Apr 2011 04:34:19 +0000

Yes, the rules are the same for coffee beans or for ground coffee. If you’re not going to use it very quickly, the fridge or freezer is fine, as long as you squeeze as much of the air out as possible. The freezer is possibly a little bit better since you’re never going to get 100% of the air out, so the contaminants in the coffee will do less damage in the freezer than in the fridge. But if you go through coffee at a reasonable pace, just squeeze the air out and store in a cool, dark place.

By: Senhor R

Senhor R — Tue, 12 Apr 2011 03:42:42 +0000

As pre-ground beans have a larger surface area exposed to the atmosphere I’d expect them to deteriorate faster.

I’d look into increasing coffee intake to rectify the issue