Outgassing & LWW bean cellars - Page 2

#11: Post by **CwD** » September 7th, 2017, 7:57 am

jammin wrote:You roast 100g batches and throw part of it away?

Remember coffee weighs less after it's roasted

September 16th, 2017, 9:18 pm

itamar123 wrote:I will send a mail to Lyn Weber and hope for good answers.

Hear anything back?

September 16th, 2017, 10:24 pm

No, just sent another mail, maybe they missed out the first somehow.

I ordered the Bean Cellar (Commercial) meanwhile, it should arrived tomorrow

September 18th, 2017, 10:49 am

The Bean Cellar arrived and they looks and feels great although its made of plastic.
I use single origin dark rost brazilian beans, with this type the Bean Cellar can contain 22.5 grams of beans!
I use 20.3 grams and there is a space of 1 cm. 90%~ full.

Lyn Weber costumer service didn't reply me yet..I'll update.

November 4th, 2017, 7:10 pm

any update?

#16: Post by **itamar123** » November 5th, 2017, 8:25 am

No update..
I'll try one more time.
I bought some medium roast Ethiopian beans and I can insert 25g to the Bean Cellar.

#17: Post by **EddyQ** » November 7th, 2017, 4:19 pm

coffeemmichael wrote:The question: will 78% filled tubes produce enough CO2 to push out oxygen to prevent staling, or will I need a greater volume of beans inside to assist in this process?

I would think if you fill the tube in both cases, the displaced air being what is between the beans is proportional to the amount of beans. But since the smaller bean amount does not fill the tubes, the amount of air the outgassing would need to displace is more and hence at risk.
Why couldn't you fill this added space with something that pushes out air? Perhaps a cut off piece of solid plastic dowel that you could re-use?

#18: Post by **ottefrep** » November 7th, 2017, 7:41 pm

coffeemmichael wrote:I brewed a coffee stored at capacity in the tube over four-weeks post-roast and the flavor was stunning, no signs of oxidation

did you freeze these beans over the 4 week period or did you store them at room temperature?
Additionally, as the previous poster mentioned, if you reduce the dead space in the tube, by adding something inert in the tube,degassing pressure should escape via the one way valve.

November 8th, 2017, 8:17 am

Good ideas on putting something inert into the tubes to reduce space, thanks

And I leave mine at room temperature, I have frozen them before for espresso