Does roast depth affect coffee's shelf life? - Page 2

by **RegulatorJohnson** on Mon Feb 12, 2007 8:04 pm

how about darker roasts having oil on the surface of the beans. this can oxyidize and taste like/smell bad.

lighter roasts less or no surface oil to go rancid.

by **iginfect** on Tue Feb 13, 2007 7:03 am

timo888 wrote:This smaller size adds a little to the cost of the coffee

This may not be true. When I don't buy the 1# bag because I know it will go stale and ask for the nonavailable 1/2# bag, the sale is lost. I'm on the road and it will be awhile before I get home and there are no local roasters. That's why I learned to home roast.

Marvin

by **timo888** on Tue Feb 13, 2007 8:52 am

iginfect wrote:This may not be true. When I don't buy the 1# bag because I know it will go stale and ask for the nonavailable 1/2# bag, the sale is lost. I'm on the road and it will be awhile before I get home and there are no local roasters. That's why I learned to home roast.

Marvin

Not sure I follow

the logic here, Marvin. Because the Mazerati is not available in cobalt blue, you do not buy it, and so the seats made from Nile crocodile hide don't add a little to its price?

Joking aside, I think the cost of home-roasting kit (and electricity bills) would greatly exceed any loss I might have from beans going stale. I couldn't justify home-roasting on bean-counting grounds (two puns in one!) -- home-roasting for me would have to be for its own sake.
Regards
Timo

by **iginfect** on Tue Feb 13, 2007 10:26 am

Timo said

I would like roasters to offer 8oz bags as a matter of course. Intelligentsia offers some coffees in this size. Soho will create 8oz samplers if the original is available in 16oz. Paradise offer 7oz samplers. These smaller bags are good for freshness. Other roasters may offer them as well. This smaller size adds a little to the cost of the coffee, but the additional cost, even if borne 100% by the customer, would be offset by reduced wastage and optimal enjoyment of the coffee after the bag is open.

All I tried to say that the cost of small bags of 1/2# may not really be greater for the roaster. They may make up for the cost of extra bagging by increased volume. This volume would come from would be consumers who won't buy full pounds that go stale. I gave myself as an example as the only time I'm in a coffee shop is when I'm on the road and by the time I get home the full pound won't be used before it stales.

Marvin

by **timo888** on Tue Feb 13, 2007 10:42 am

iginfect wrote:All I tried to say that the cost of small bags of 1/2# may not really be greater for the roaster. They may make up for the cost of extra bagging by increased volume. This volume would come from would be consumers who won't buy full pounds that go stale.

Now I see what you were driving at. The argument made to the roasters would be that they might be selling less coffee now than they could be because home-consumers have concerns about the longevity of 16oz bags. If roasters were to offer 8oz bags or 12oz bags, they could see an increase in orders that would offset, at least somewhat, the additional cost of filling small bags.

Regards
Timo


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