2 months at least? Umm..yeah I'd like to know what you're buying.

Yeah, I go through a lot of varieties, and sometimes I won't touch beans for a couple months. They are stored in air tight containers. A couple months is fine with lighter roasts, still plenty of flavour. I remember it being brought up in a class I went to as well, we did some cupping with fresh and older but well stored coffee, and the difference was negligible. I generally wouldn't go over 1 month though, I edited my post.

IMHO, it's always better to proceed based on experience and science, rather than "rule of thumb" or "tradition". As long as it isn't exposed to a oxygen, and isn't super dark and cracked/cooked/oily, coffee lasts a lot longer than 10 days. You can freeze in batches if you want.

I mentioned prior about my testing of buying day0 roasted coffee and see how I like them.

The sweet spot IMO is around 2wk mark and would stay pretty good for another week. After 3wks, it goes downhill from there.

With some storage solution dedicated to keep beans fresh, I'd think that one could add another week should be ok.

But beyond a month, that's a crime to do for decent beans. :fuckthatshit:

I have these they are neat.

https://www.amazon.ca/gp/product/B00...?ie=UTF8&psc=1

Many canisters compared, 3 different styles (air tight, displacement, vacuum)

coffee aged 6 weeks, results were all very close in cupping, vacuum ones were a bit better

With espresso, vacuum made a bigger difference - less channelling, slower shots, more crema

At 8:20 he compares each individual unit tested

So if you're having issue with stale beans, or at least you think you are, maybe switch to vacuum containers. Otherwise, resealable bags or displacement containers are good. If you go through your beans slower, freeze it in 2 week batches in a sealed container. You only want to take it out of the freezer ONCE. Once that container is unsealed, you should not put it back in.

An alternative to buying vacuum canisters is to drink more coffee.

Just get smaller batches.

I now buy my coffees about once every 2wks at local roasters. And always keep a bag (I rotate them of course) as spare in case I don't make time to go. a half lb bag is usually good for a few days at my normal drinking schedule.

I keep mine in the freezer in a ziplock bag with the air pressed out by hand. I find that the beans mellow out after a few weeks and I enjoy the slight shift.

I don't know about you guys, but I don't buy anything over 1lb, and even that I find is a lot. 280 - 340g is my sweet spot in order to blow through coffee in about 10 days or so. I don't subscribe to the notion of putting my beans in an air tight cannister, freezing them, or buying a bunch of coffee and rotating through them over months at a time. It's not the right way, scientific or not, nor is it the wrong way, but it's not something I practice and it works for me. Bottom line is, do what works for you, or man up and just drink more coffee, or share with your friends (if you guys have friends) lol

Not sure if we can pull it off as the logistic is quite complicated.

But my buddy in Taiwan just gather up a group of coffee lovers and share a bulk order of green beans and roast at a various degree at a local roaster that charges basically just labor and equipment cost.

I believe they come in sacks of 40/50lbs. And each of them takes about 2-5lbs each and they do it almost on a monthly basis.

Works out to be about $8-10/lb IIRC... if anyone is interested, I'd dig into the seller side of things.

I used to buy small bags of green beans and roasted them using an air-type popcorn maker. Worked well, but it took forever based on my roasting environment (my garage lol)

I usually go through 2 bags over the course of a month with both bags open just to have some options. Generally speaking there is some drop off over that time, but still enjoyable. But I keep my beans in vacuum canisters. I've had beans go beyond and I've noticed by Week 6 the drop off is significant in my experiences.

Some beans also take longer to open up especially anything that is processed anaerobically.

Agreed on the above. I am just new to the coffee game, but I like having different options of beans when I go to make a coffee for myself or others.

I am debating on buying this product and using it to clean my grinder periodically, or even between bean changes.
https://detourcoffee.com/products/ur...xoCnH8QAvD_BwE

Have you guys used this before?

I've been using Urnex products for almost a decade now. I've tried different brands of cleaning tablets before, and the Urnex tablets seems to clean the best based on my experience.

Try Detour's beans. They're one of my favourites.

haha I just subscribed to cafe artigiano's espresso beans (1lb decaf, 1lb espresso)

Decaf? GTFO!!!

lol.. anyone with a machine have a second setup they go to on occasion? i'm kinda wanting a pour over but i dont have a stand alone grinder anymore so id be grinding my beans for pour over through the built in grinder..

I have a Cafelat Robot I use if I want a quick espresso fix and not wanting to fire up the machine in the afternoon or weekends. The Quamar M50e is my go-to grinder for espresso, but using my Baratza Vario for the time being until I sort out my kitchen layout. The Vario is used mainly for drip/pourover. I retired it from espresso use since getting the M50e, but temporarily using it otherwise.

I can't drink coffee after dinner if I don't have a decaf option.

https://i.imgur.com/pPdNZ3cg.jpg

jk.

Hey guys, what is the better grinder if you want to swap between espresso and pour over - Eureka Mignon/Silencio/Atom or a Baratza Sette 270Wi?

Baratza Sette 270Wi

My wife likes to have a coffee-like drink (I refuse to call it coffee lol) at night too, so we buy decaf

If you buy from a good roaster, it'll use the Swiss water process, so it tastes almost the same. Obviously caffeine adds some flavour so it won't be identical, but at least it's not like nasty acid or solvent based decaffeination.

I find a good way to improve decaf is to up dose 1-2g more than usual if you are doing espresso since the decaffeination process reduces overall density of the bean.

Neat. Curious why the density is reduced though.

You're removing about 1.5% of the bean's material, so it kind of makes sense to increase the dose by about that much