When I receive my coffee I put it in a glass jar with a air tight seal. After about six to twelve hours I open it to check if there is any pressure built up. Will this be a good judge of freshness? (if it's still degassing)

it means it's less than 4 to 5 days old

another_jim wrote:it means it's less than 4 to 5 days old

i regularly buy 5 pounds of coffee roasted that day from a local roaster. i put it all in mason jars the next day. so i will have 7-8 jars that last about 10-20 days. the last jar will still be under pressure when i get to it. all the jars will pop then refill with pressure for about 3 days after its opened from the first time it was filled.

i have had an experimental jar of longberry, i found it in the back of the cabinet. it was a month old when i found it. i opened and it popped open with pressure. i tripped out and resealed the jar. ti would open every couple of weeks amazingly, it would still re pressurize, 3 more opens with 2 weeks between it. a mont plus six weeks and it still made pressure in the jar. not a ton but it still out off gas. i didnt not and havent tasted it. i still have the beans sealed in the jar . i havent opened it for about 3 weeks. to me this means that if the beans are under pressure the co2 either cant or wont come out until it has room to leave the bean. there must be a certain pressure that will keep the gas in the bean. dr illy probably knows.

am i on track to think that the coffee oxidizes, the oils in the beans spoil when exposed to oxygen. if can do everything i can to keep them in co2 then thats good, yes? so if i dont pour out the co2 in the jar when i open it, would i not keep a lot of that in the jar? im sure that longberry is not drinkable.

i do have a new jar of yirg that i have in an archival experimental pressure jar. its already about 3 weeks old. and i havent opened it.

jon