How long do you store coffee greens before roasting them?
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I limit myself to two years, the beans packed in natural cotton bags and stored in a dry, room-temperature environment.
Matt
Matt
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I try to order fresh crop greens and use them within a few months. How long greens keep depends upon how you store them and how they have been processed. For more on the latter check out the following article which discusses the impact of moisture and water activity on shelf life: https://royalcoffee.com/green-coffee-an ... -activity/
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About two years go, I had WAY too much greens. I reduced the number of origins I have, and changed my roasting schedule. Now I finish roasting any green coffee within 12 months of purchase.
LMWDP #556
Life is too short to drink bad wine - or bad coffee
Life is too short to drink bad wine - or bad coffee
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Same, but I try for 6 months. It's not a good feeling to have excess and an easy trap to fall in to as a spot buyer-especially when good stuff keeps popping up.
I'd be also interested to know if there's any recognized correlation re: varietal and origin? I know processing/water activity, storage affect, but I've had a couple Ethiopian washed that get better as the months go, and recently had a Nica and Colombia that faded so quickly!
I'd be also interested to know if there's any recognized correlation re: varietal and origin? I know processing/water activity, storage affect, but I've had a couple Ethiopian washed that get better as the months go, and recently had a Nica and Colombia that faded so quickly!
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Best practice is to roast the coffee when it is still alive. This paper https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2701840/ relates the reduction of cup quality during prolonged storage (greater than a year post processing) to a loss of seed viability. After about a year, regardless of processing method (wet or dry), the coffee seeds are going to be dead. Interestingly coffee stored within the parchment maintains viability and cup quality much longer.
m.
m.
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Less than six months; I order about three times a year. I store in a drawer in my coffee bar, with the beans kept in the perforated plastic bags in which they were delivered. Sometimes, if I don't think there are enough holes I'll poke a heavy needle in here and there.
Off topic, after roasting, I shoot for no more than about a week to 10-days; I roast about every 10-days.
Off topic, after roasting, I shoot for no more than about a week to 10-days; I roast about every 10-days.
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2 years here, not always in nat. cotton bags but in dry, temp controlled room--sometimes longer (happily never found moldmathof wrote:I limit myself to two years, the beans packed in natural cotton bags and stored in a dry, room-temperature environment.
Matt
MW
- cannonfodder
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6 months to one year depending on the coffee. Two years you will have stale, lifeless coffee. The lighter nuances such as jasmine and other florals start to dissipate as soon as 4 months depending on the coffee. If you plan on long term storing the greens, vacuum pack them and put them in the freezer. That will prolong their life.
Dave Stephens
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Totally awesome that NIH is researching storage for coffee. Incredible!mauri73 wrote:Best practice is to roast the coffee when it is still alive. This paper https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2701840/ relates the reduction of cup quality during prolonged storage (greater than a year post processing) to a loss of seed viability. After about a year, regardless of processing method (wet or dry), the coffee seeds are going to be dead. Interestingly coffee stored within the parchment maintains viability and cup quality much longer.
m.